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has long had a box of rice flour in the pantry and was looking for an opportunity to try it. So I found this recipe e. .. amazing! A soft candy, good and with a new taste from the usual cimbelle. Very good breakfast this morning ... :)

200 grams of rice flour
100
g butter 150 g sugar 3 eggs

125 gr
plain yogurt 1 tablespoon baking of bread Angels
1 teaspoon of vanilla extract

are beginning to mount sugar and butter. Then add the egg yolks, yogurt (yesterday I realized that there was in the fridge and I used the Philadelphia ... very good all the same), flour, vanilla, baking powder. Finally, mix the egg whites. Using a mold of 22-24 cm and bake at 180 degrees for about 35 minutes.
You do cool e. ..
... bon appetit! ^ _ ^

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... A CLASSIC CHEESECAKE!

I wanted to try a new dessert, one of those classics that have almost afraid to try! So I opted for something completely different from the usual flavors that are used to enjoy. Curiosity led me to this cheesecake. A recipe for a cheesecake ... Belles of New York, wow!
So ... let's try:)

For the base:
125 g Digestive biscuits
60 g butter
2 tablespoons sugar

Mix ingredients and having a mold lined with parchment paper zip (18 cm), form the basis of this mixture, level. Place in fridge for half an hour.

1, mass: 450 g
philadelphia
a bit 'of lemon juice

2 eggs 150 g sugar

emulsify the ingredients with a mixer or blender . The mixture is liquid! Pour over biscuit base and bake, covered with aluminum foil at 150 degrees for 20 minutes. Leave in oven another 30 minutes off.

2 ° mass
200 g sour cream 2 tablespoons sugar

2 packets of vanilla

I have not found the sour cream and I did it instead with:
1 pot of greek yogurt
250 g of fresh cream
2 tablespoons lemon juice
Mix everything and leave you out of the refrigerator for 24 hours before use.

this is done, pour the cream on the compound before and bake again at 150 degrees for 10 minutes.
Allow to cool and then chill at least 8 hours.

La consistenza è come quella di una crema, ma in frigo si rapprende. Io l'ho preparata sabato mattina, per mangiarla domenica a pranzo. Non avendo uno stampo a cerniera così piccolo, ho foderato bene quello che avevo. Il dolce l'ho tirato fuori stamattina e l'ho decorato con la marmellata!!
Il giudizio???
Ancora non lo so...aspetto il pranzo per assaggiarlo e...sono mooooltoo curiosaaaaaaaa!!A più tardi.
Intanto, eccola...

Just tried it and I must admit that it is very delicate and special ...!

Test OVER .. ^ _ ^

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It 's always the hour of ... Pavesini

Good day!
Yesterday, out of curiosity, I tried the recipe (taken from the blog: The sweet world of Sara) of these small and light sweets. Every so often I like to eat them, just because it feels a bit 'less guilty if you gave a little'! ^ _ ^
Form I is not coming very well, but I'm pretty satisfied.
Happy Thursday ...

00 150 g flour 30 g cornstarch

130 grams of sugar

3 eggs 1 teaspoon of vanilla extract

You Beat eggs with sugar, until mixture is light and fluffy. Then added, by hand, flour, vanilla and cornstarch and sift. Pour the contents into a pastry bag, using a jet and not too big of a shape a bit 'long, not to spill too much dough. This puts the tray in the refrigerator for about ten minutes. Dusted with sugar and then in the oven 180 degrees for 10 minutes. E. .. yum yum:)

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PETITE MADELEINE

Good day ...!!!
Finally I've got evidence. It was a long time that I wondered what was the right recipe and I was looking for a mold that resembles the typical form of these sensational sweets.
So yesterday morning I've prepared and I cooked them.
happiness in seeing the famous "Gobel" and feeling that sweet aroma!
I still do some improvements, but the taste very much like the original :D

120 gr di farina 00
100 gr di burro
70 gr di miele
30 gr di zucchero
2 uova
1 pizzico di sale
1 cucchiaino di lievito pane degli angeli
1/2 cucchiaino di cannella
1 cucchiaino di fiori d'arancio o aroma alle mandorle (quello che ho usato io)

Iniziamo con zucchero, uova, cannella e un pizzico di sale. Si sbatte un po', anche con una forchetta, perchè è abbastanza liquido. Si uniscono burro e miele e si aggiunge metà di questo composto alle uova.
Si lavora and add the flour and baking powder.
Finally, the other half of the butter and the aroma.
Take quest'impasto and leave in refrigerator overnight. In the morning, preheat the oven to 250 degrees.
Place 1 tablespoon batter into each Formina (I have the silicone) and bake.
Here we must pay attention!
past 5 minutes, turn the heat to 180 degrees and cook another 5 minutes.
And finally you can churn out these mythical cakes, served cold definitely ...!!
^ _ ^

The picture is not that good and even the shape delle madeleine è perfetta, ma volevo farvele vedere lo stesso...