Meet Nadine Jansen Info

Cheesecake Pumpkin

Fall time of pumpkins! I am
a living paradox regarding these fruits because I really like baked, but I can not tolerate in any other way that the filling of the tortellini classic valance or the outline of a few seconds or as inq T his case is a fundamental part of sweet!
So why did you do a cheesecake?!?
Because I had three pumpkins to dispose of and no longer knew how to use them, so the research network of some ideuzza are on the site happened giust'approposito GialloZafferano with this spectacular recipe!
I followed step by step, so I leave you only the photos of my cheesecake.
The only variations I made are state l'uso di biscotti al cacao al posto dei digestive che nn avevo!

Se vi piace la zucca questa è un'ottima torta da provare!
Hugs,kisses&cookies

Blue Scarab Waldorf Md

Brownies Double Chocolate

Sono rimasta un attimo indietro con le ricette! cavolo si vede che sto proprio cercando lavoro in proporzione al numero di torte e dolcetti che in questo periodo ho il tempo di preparare!
Questa volta è stato il turno dei Brownies, che era una vita che non riproponevo, forse per l'eccessiva quantità di burro che comportano!
Io ho ridotto la dose e in effetti si sentiva perchè non erano così tanto morbidi come quelli originali, ma la bilancia otherwise really yells at me seriously if I get back in line!
What then ... if you think about it, we've reduced the amount of butter, but I have poured so much of ganache!

Ingredients (medium rectangular baking dish)


2 eggs 100g dark chocolate melted
extra 30g cocoa powder 130g flour

00 1 / 2 sachet baking powder
120g caster sugar 100g butter



Preheat oven to 180 °
Melt the butter with the chocolate and let cool
Beat eggs with sugar until frothy, add the powder sifted together, and finally the melted chocolate;
A pleasure to join also hazelnuts (or walnuts or almonds), coarsely chopped;
Pour mixture into greased and floured mold and bake for 20-25 minutes.
Remove from oven and let it cool, cut into squares or diamonds and once cold flood the brownies with a copious flow of chocolate ganache!

Tips:
-I think it is better to cook this kind of dough for the first 10 minutes at 180 degrees and then lower the oven temperature to 160 degrees and continue cooking the remaining time shown so that the result both cakes baked from the heart but still very moist and soft! Important
-pour the warm ganache over cakes cool, not the other way because otherwise the brownies are still hot absorb the cream rather than letting it cool down form that layer of frosting that is a pleasure to bite!

Hugs, kisses & cookies