My Dog Ate A Piece Of Excedrin

maracas!

the month of May which is also my month
has slipped away, swallowed by hungry greed
between a sudden and very warm summer sunshine and appreciated
many festive events to which they can not give up.
the Dolcino now is fast and simple, is not the first time I find myself
to prepare his accomplice blog where I found some 'time ago and I liked it right away.
the cake is the little amount of time I spend in the kitchen recently, it is true for the oven is hot (especially in a microcasetta) but the truth is that life capers around, and I want to stay behind. I would say that this is the best that you can treat yourself please .. There will be time for sweet best! Edordo Jackson as saying .. "I used the stairs four at a time!"
also some shots of a beautiful Venetian
evening to celebrate those who soon will say Yes, Yes most of the story!

we need
ripe apricots
* 10/15 * 170 gr sugar 180 gr flour
* OO

* * 70 ml milk 180 g melted butter * 2 tablespoons
tea cream of tartar *
half stick
vanilla * 3 eggs *
medium-sized brown sugar sliced \u200b\u200balmonds *

sift flour, baking powder and sugar.
beat eggs in a bowl with the vanilla pod (open and extract the seeds), and milk.
add the liquid mixture to dry mixture and mix thoroughly.
Melt the butter and add the batter mixed.
coat a roasting pan (in my case but you like the choice of format) with parchment paper, pour the mixture. level.
separate wash apricots, open, remove the bone and place to taste the batter with the inside facing up.
sprinkle thoroughly the surface of brown sugar and sliced \u200b\u200balmonds.
bake at 180 degrees for forty minutes (I suggest the toothpick test to make sure the cooking.

Dayton Timberline Mt Dealer

liberté

will be the arrival of this respite from winter to make me so fugitive?
eh ! too many rays to be collected, the first sun lying on the sand, the rides at dusk pushed by a breeze that smells of light until late in short, freedom!

and we retrieved from a simple Dolcino that is well suited to the season is more rigid than that for me the most carefree: Catalan cream!
- not to be confused with the creme brulee, the procedure is different as you well know, last qst is baked in the oven in a water bath and does not require use of flour or cornstarch in the preparation of cream-
my crunchy was created the poor means of my super Fornino, has neither heat nor an expert of iron (I mean the cast iron that is heated and then placed on the surface of the cream sprinkled with sugar cane semoalto or better) .. I can assure however, that the effect is similar at least to the palate (which is what counts!).
that this wave of leaves and inflated grades that run on the thermometer as a stimulus for all!
good week!

for 3 cocotte

250 ml cream 50 ml milk 60 g sugar

3 egg yolks 20 g fresh

cornstarch 1 vanilla sugar cane

beat the egg yolks with sugar until soft to make them fit. add the seeds of the vanilla and mix. add 20 grams of sifted cornstarch and mix well. heat for a few seconds without reaching the boiling milk and cream with the vanilla pod. add the mixture to the beaten eggs warm proceeding slowly pour the liquid, stirring rapidly but not to cook eggs. Once the mixture blended place over moderate heat, stirring until the cream has reached a thicker consistency (to boil).
cocottine ceramic previously paid on wet and let it rest.
sprinkle the surface of brown sugar and place in oven with grill for 5 minutes. of course, the grilling time, depend on your oven. Board to proceed for minutes so as not to burn too much cream.
be made to stand in the refrigerator and served cold or slightly heated, according to taste.
ps. of course, many follow the recipe crema catalana milk-based. the cream is good in the same way, however, the lubricity, which gives the cream is preferred by me because the taste and texture are really sweet tooth. try it!