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!

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!

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!

Basic Dough for French Baguettes and Focaccia Bread/from blogger/

Basic Dough for French Baguettes and Focaccia Bread
makes two french baguettes or two focaccia breads
(original recipe)

500g bread flour
10-15g fresh yeast
300-400ml warm water
1 tsp. sugar
1 tsp. salt

Proof the yeast by mixing it with some warm water and a teaspoon of sugar. Let it stand for a few minutes until it becomes foamy.

Meanwhile, mix the flour and the salt in a bowl with a wooden spoon. Incorporate the yeast mixture to the flour. While mixing with an electric mixer (paddle attachments), gradually add warm water until you obtain a dough ball that detaches itself from the edges of the bowl. The dough will be quite sticky,but don't worry. Cover the bowl with a plastic wrap or a plastic bag and a clean kitchen cloth and let it rise in a warm place until it doubles in volume (30-45 minutes). Transfer the dough onto a floured surface and knead lightly for a minute or two, and then return it to the bowl. Cover with plastic and a cloth and let it rise again until it doubles in volume. Repeat this process 2-3 times. Although it seems that this process takes a lot of time, most of it is just rising time during which you can do other things around the house. It's important to let the dough rise as many times as possible because that ensures the softness and the quality of the bread.

After the dough has risen a few times, we can proceed to form french baguettes or a focaccia bread.

French baguettes

Preheat the oven to 200°C. Grease a large baking pan with some olive oil.

Divide the dough into two equal pieces. Gently stretch each piece and roll it to form a loaf. Repeat the process until you get the shape of a french baguette. Transfer the baguettes to the baking pan. Make 3 diagonal slashes on each loaf with a sharp knife, cover with a cloth and let them rise for another 20-30 minutes before baking.

In the meantime we are going to create a steam in the oven that is going to help our baguettes have a nice thin but crunchy crust. Heat approximately two cups of water until it starts to boil. Transfer it to a smaller roasting pan and then put the pan into the preheated oven, onto the bottom rack. Take approximately 100ml of boiling water and pour it all over the hot oven to create additional steam. Then quickly put the baguettes onto the medium rack of your oven and bake for 30 or so minutes (until the baguettes are golden brown). Every 15 minutes during the baking time, sprinkle some more warm water into the oven to create additional steam.

If you're not sure when your bread is ready, tap it ace several times with your fingers. If you can hear a hollow sound coming out of it, the bread is ready. Also, baked bread should not be heavy when lifted.

Transfer the baked baguettes on a wire rack and let them cool before cutting and serving.

Focaccia Bread

For one focaccia bread you'll need:

100ml olive oil
1 clove of garlic, minced
pinch of salt
fresh basil, rosemary and thyme to your taste, finely chopped
150-200g cherry tomatoes
60g feta cheese, diced

Preheat the oven to 200°C. Grease a large baking pan with olive oil.

Put he olive oil into a small bowl. Add garlic, fresh herbs and salt and mix well. Let it stand for 10 minutes so that the garlic and herbs incorporate into the oil. Wash the cherry tomatoes and cut them in half if needed.

Transfer the dough onto the baking pan and stretch it with your hands so that it's 1-2cm thick. Pour the prepared olive oil over it and using only your fingertips, begin to press into the dough to distribute the oil and flatten the dough out. The dough will gradually spread out in the pan. Let it stand for another 15 minutes so that the oil incorporates into the dough. Arrange cherry tomatoes and feta cheese on the surface and bake the focaccia until it's golden brown, approximately 20 minutes. Cool on a wire rack before serving.

Basic Dough for French Baguettes and Focaccia Bread/from blogger/

Basic Dough for French Baguettes and Focaccia Bread
makes two french baguettes or two focaccia breads
(original recipe)

500g bread flour
10-15g fresh yeast
300-400ml warm water
1 tsp. sugar
1 tsp. salt

Proof the yeast by mixing it with some warm water and a teaspoon of sugar. Let it stand for a few minutes until it becomes foamy.

Meanwhile, mix the flour and the salt in a bowl with a wooden spoon. Incorporate the yeast mixture to the flour. While mixing with an electric mixer (paddle attachments), gradually add warm water until you obtain a dough ball that detaches itself from the edges of the bowl. The dough will be quite sticky,but don't worry. Cover the bowl with a plastic wrap or a plastic bag and a clean kitchen cloth and let it rise in a warm place until it doubles in volume (30-45 minutes). Transfer the dough onto a floured surface and knead lightly for a minute or two, and then return it to the bowl. Cover with plastic and a cloth and let it rise again until it doubles in volume. Repeat this process 2-3 times. Although it seems that this process takes a lot of time, most of it is just rising time during which you can do other things around the house. It's important to let the dough rise as many times as possible because that ensures the softness and the quality of the bread.

After the dough has risen a few times, we can proceed to form french baguettes or a focaccia bread.

French baguettes

Preheat the oven to 200°C. Grease a large baking pan with some olive oil.

Divide the dough into two equal pieces. Gently stretch each piece and roll it to form a loaf. Repeat the process until you get the shape of a french baguette. Transfer the baguettes to the baking pan. Make 3 diagonal slashes on each loaf with a sharp knife, cover with a cloth and let them rise for another 20-30 minutes before baking.

In the meantime we are going to create a steam in the oven that is going to help our baguettes have a nice thin but crunchy crust. Heat approximately two cups of water until it starts to boil. Transfer it to a smaller roasting pan and then put the pan into the preheated oven, onto the bottom rack. Take approximately 100ml of boiling water and pour it all over the hot oven to create additional steam. Then quickly put the baguettes onto the medium rack of your oven and bake for 30 or so minutes (until the baguettes are golden brown). Every 15 minutes during the baking time, sprinkle some more warm water into the oven to create additional steam.

If you're not sure when your bread is ready, tap it ace several times with your fingers. If you can hear a hollow sound coming out of it, the bread is ready. Also, baked bread should not be heavy when lifted.

Transfer the baked baguettes on a wire rack and let them cool before cutting and serving.

Focaccia Bread

For one focaccia bread you'll need:

100ml olive oil
1 clove of garlic, minced
pinch of salt
fresh basil, rosemary and thyme to your taste, finely chopped
150-200g cherry tomatoes
60g feta cheese, diced

Preheat the oven to 200°C. Grease a large baking pan with olive oil.

Put he olive oil into a small bowl. Add garlic, fresh herbs and salt and mix well. Let it stand for 10 minutes so that the garlic and herbs incorporate into the oil. Wash the cherry tomatoes and cut them in half if needed.

Transfer the dough onto the baking pan and stretch it with your hands so that it's 1-2cm thick. Pour the prepared olive oil over it and using only your fingertips, begin to press into the dough to distribute the oil and flatten the dough out. The dough will gradually spread out in the pan. Let it stand for another 15 minutes so that the oil incorporates into the dough. Arrange cherry tomatoes and feta cheese on the surface and bake the focaccia until it's golden brown, approximately 20 minutes. Cool on a wire rack before serving.

Sweet orange bread!Traditional Croatian Recipe

SWEET ORANGE BREAD
Integrates:

1. 1 and half kg of farina tip 500 or 550
2. 1 kg of orange/juice and grated peel/
3. 250 gram of brown sugar
4. 2 pack of vanilla sugar
5. 1 tea spoon of sea salt
6. 30 gram of fresh barm or you can use instant
7. 1 pack of baking powder
8. 200 gram of butter
9. 4 eggs + 1 egg for decoration+few cubes of sugar

Prepare:

• first put farina in big pot
• add warm orange juice and peel
• add cut butter and eggs
• add barm
• add sugar,vanilla sugar and baking powder
• now mix it all,mix well with hands like when you bake ordinary bread
• put all on warm place
• when all became twice bigger bake again
• make 3 smaller parts
• put it on warm place and wait until became twice bigger
• decorate it with eggs and sugar
• bake it in warm oven on 160 Celsius for 45 min
• serve cold

Voli Vas Silvana!
Silvana, with Love!

Sweet orange bread!Traditional Croatian Recipe

SWEET ORANGE BREAD
Integrates:

1. 1 and half kg of farina tip 500 or 550
2. 1 kg of orange/juice and grated peel/
3. 250 gram of brown sugar
4. 2 pack of vanilla sugar
5. 1 tea spoon of sea salt
6. 30 gram of fresh barm or you can use instant
7. 1 pack of baking powder
8. 200 gram of butter
9. 4 eggs + 1 egg for decoration+few cubes of sugar

Prepare:

• first put farina in big pot
• add warm orange juice and peel
• add cut butter and eggs
• add barm
• add sugar,vanilla sugar and baking powder
• now mix it all,mix well with hands like when you bake ordinary bread
• put all on warm place
• when all became twice bigger bake again
• make 3 smaller parts
• put it on warm place and wait until became twice bigger
• decorate it with eggs and sugar
• bake it in warm oven on 160 Celsius for 45 min
• serve cold

Voli Vas Silvana!
Silvana, with Love!

APPLE PIE-CROATIAN Recipe

I think that i saw more than 1000 different apple pie recipe!I would like to share our traditional apple pie recipe!
APPLE PIE
Integrates:

1. 500 gram of farina tip 500 or 550
2. 1 pack of baking powder
3. 1/2 tea spoon of sea salt
4. 220 gram of sugar
5. 2 eggs
6. 220 gram of butter
7. 1 lemon /juice and planed peel/

FILL:

• 1 kg of apples
• 300 gram of sugar
• 2 table spoon of breadcrumbs
• 1/2 tea cup of cinnamon powder
• 1 tea spoon of Rum
• 1 lemon juice

Prepare:

• put farina in big pot
• add baking powder,salt and mix it
• add butter cut in small parts with sugar
• add eggs and lemon juice and peel
• mix it well with hands for 20 min
• separate all in two parts
• put one part in fridge
• second part spread all over the pan
• now add prepared fill
• take first part of dough from fridge and scrub it on the fill/you can see how its look on my pictures/
• bake it on 200 Celsius about 25 min.
• cut it and serve

Voli Vas Silvana!
Silvana, with Love!

APPLE PIE-CROATIAN Recipe

I think that i saw more than 1000 different apple pie recipe!I would like to share our traditional apple pie recipe!
APPLE PIE
Integrates:

1. 500 gram of farina tip 500 or 550
2. 1 pack of baking powder
3. 1/2 tea spoon of sea salt
4. 220 gram of sugar
5. 2 eggs
6. 220 gram of butter
7. 1 lemon /juice and planed peel/

FILL:

• 1 kg of apples
• 300 gram of sugar
• 2 table spoon of breadcrumbs
• 1/2 tea cup of cinnamon powder
• 1 tea spoon of Rum
• 1 lemon juice

Prepare:

• put farina in big pot
• add baking powder,salt and mix it
• add butter cut in small parts with sugar
• add eggs and lemon juice and peel
• mix it well with hands for 20 min
• separate all in two parts
• put one part in fridge
• second part spread all over the pan
• now add prepared fill
• take first part of dough from fridge and scrub it on the fill/you can see how its look on my pictures/
• bake it on 200 Celsius about 25 min.
• cut it and serve

Voli Vas Silvana!
Silvana, with Love!

Raspberry italian cream cake

3 1/2 cups shredded coconut, divided
1/2 cup unsalted butter
1 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups cake flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans
***Frosting***
2 packages (8-ounce size) cream cheese, room temperature
1 cup unsalted butter, room temperature
2 teaspoons pure vanilla extract
12 ounces confectioners' sugar
1 jar (8-ounce size) seedless raspberry preserves


Directions:
To make cake: Heat oven to 325 degrees F. Spray three 8-inch cake pans with non-stick vegetable spray. Dust with flour.

Spread the coconut out on a cookie pan and bake about 3 minutes, toss and bake another 3 minutes, until coconut is lightly toasted. Set aside.

Cream butter, shortening and sugar together until fluffy. Beat in egg yolks, 1 at a time.

Sift together flour and baking soda. Add flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with flour. Stir in vanilla, 1/2 cup coconut and the pecans. Beat egg whites until stiff. Fold into cake mixture.

Divide batter between prepared pans. Bake in hot oven 40 to 45 minutes or until a toothpick inserted near center comes out clean. Invert on cooling racks until cool.

To make frosting: Whip together cream cheese, butter and vanilla. Gradually whip in the confectioners' sugar.

When frosting the cake, spread frosting on top of bottom layer and middle layer. Spread raspberry on the bottom of middle layer and top layer. Stack layers. Frost top and sides. Press the remaining coconut on outside of cake
From my friend 
Voli Vas Silvana!
Silvana, with Love!

Raspberry italian cream cake

3 1/2 cups shredded coconut, divided
1/2 cup unsalted butter
1 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups cake flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans
***Frosting***
2 packages (8-ounce size) cream cheese, room temperature
1 cup unsalted butter, room temperature
2 teaspoons pure vanilla extract
12 ounces confectioners' sugar
1 jar (8-ounce size) seedless raspberry preserves


Directions:
To make cake: Heat oven to 325 degrees F. Spray three 8-inch cake pans with non-stick vegetable spray. Dust with flour.

Spread the coconut out on a cookie pan and bake about 3 minutes, toss and bake another 3 minutes, until coconut is lightly toasted. Set aside.

Cream butter, shortening and sugar together until fluffy. Beat in egg yolks, 1 at a time.

Sift together flour and baking soda. Add flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with flour. Stir in vanilla, 1/2 cup coconut and the pecans. Beat egg whites until stiff. Fold into cake mixture.

Divide batter between prepared pans. Bake in hot oven 40 to 45 minutes or until a toothpick inserted near center comes out clean. Invert on cooling racks until cool.

To make frosting: Whip together cream cheese, butter and vanilla. Gradually whip in the confectioners' sugar.

When frosting the cake, spread frosting on top of bottom layer and middle layer. Spread raspberry on the bottom of middle layer and top layer. Stack layers. Frost top and sides. Press the remaining coconut on outside of cake
From my friend 
Voli Vas Silvana!
Silvana, with Love!