«Stromboli (pizza roll)»

«Stromboli (pizza roll)»

Ingredients:
— 250 gr. pizza dough
— 1 Cup of tomato sauce
— 1.5 cups of mozzarella
— 9 pieces of salami
— 7 pieces of ham
— 1 egg
— oregano
For the dough:
— 1 Cup of warm water
— 2 1\4 tsp. dry yeast
— 1 tbsp honey or sugar
— 2 tsp salt
— 2 tbsp vegetable oil
3 cups flour

Bon appetit!

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The pizza bread 10 minutes

The pizza bread 10 minutes

Ingredients:
1 French bread (or baguette)
tomato sauce
whatever toppings you have in the fridge
grated cheese

Bon appetit!

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Potato pizza for dinner

Potato pizza for dinner

Ingredients:
3-4 servings:

●700 g peeled potatoes
●2 eggs
●2 tbsp flour
●3-4 ZB garlic
●salt,pepper
●3 tbsp sour cream+1 teaspoon heaped Dijon mustard
●200-250 g of smoked hunter sausages
●2 medium onions
●1 sweet paprika
●150 cherry tomatoes
●170 g of cheese (I have mozzarella 100+70 normal,enzyme)
●a few feathers green onions

Bon appetit!

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Chicken pizza with mushrooms

Chicken pizza with mushrooms

Ingredients:
Water – one Cup
yeast — 11 grams
sugar — one pinch
flour – two cups
sunflower oil — one tablespoon
egg — one piece
salt — a pinch
chicken breast — one piece
mushrooms – 500 grams
mozzarella — 100 grams
ketchup — two to three tablespoons

Bon appetit!

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Mini Pizza

Mini Pizza

To prepare you will need:
— 2 square pizza bases
— 1/2 cup tomato paste
— 12 thin slices of salami diameter of about 7 cm (200 g)
— 12 pieces of delicious cheese, the appropriate size
— 24 black peppercorn-pea

Preparation time: 15 minutes
Servings: 6

Bon appetit!

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The fastest and most delicious dessert «bananas in chocolate»

The fastest and most delicious dessert «bananas in chocolate»

Ingredients:

— 2 bananas

— 50g chocolate. Milk chocolate is heated better, but black bitter taste better. I’m in it add 1 tbsp. a spoonful of cream.

— 1 packet of coconut

Bon Appetit!

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Jelly cake

Jelly cake

Cooking Time — 1.5 hours.

Setting time — 3-4 hours (preferably overnight).
Calorie — average.
Number of servings — 10-12.

Ingredients:
For the biscuit.
3 eggs, 0.5 cups sugar, 1 tsp soda, 1 cup (200g.) flour.
For filling.
3 oranges, 3 mandarin, pineapple 150 g, 150 g (1 small) bananas.
For the cream.
’50 Gelatin, 1 packet of vanilla, 900 g sour cream 10%, 1 cup sugar.

Bon appetit!

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Curd dessert «House»

Curd dessert «House»

Ingredients:

200 grams of cottage cheese
10 tablespoons sugar
250 grams of butter
4 tablespoons cocoa
15 pieces of shortbread

Bon Appetit!

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Cake «Princess Sissi»074

Cake «Princess Sissi»

Ingredients

Korzh
6 pieces chicken egg.
caster sugar 75g
lemon peel 1 ch. l.
vanilla extract 1 hour. L.
120 g flour
Oil Cream
soft butter 200g
400g caster sugar
natural cocoa liquor 75 g
6 tablespoons milk. l.
vanilla extract 1 hour. L.

Hot chocolate
160 g dark chocolate
vanilla extract 1 hour. L.
40 ml of liquor

Creamy Cream
35-38% fatty cream 500ml
gelatin 2 h. L.
75 ml of water

Bon Appetit!

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Cranberry wreaths

Cranberry wreaths

Ingredients:

Dough:
flour — 500 gr
fresh yeast — 25 g
milk — 3/4 cup (or water)
sugar — 2 tbsp
Eggs — 2 pcs
butter — 60 gr
salt — 1/2 tsp

Filling:
cranberries — 1.5 cups
sugar — 1/2 cup
orange peel — 1.5 tsp

Bon Appetit!

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Sour cream cake «Good morning»

Sour cream cake «Good morning»

Ingredients:

The eggs — 5 pcs

Milk — 200g
Salt — a pinch
Vegetable oil — 4 tbsp
Yeast — 10g
Flour — 500 g
Sour cream (fat) — 500 g
Vanilla — 1 package
Sugar — 1 tbsp

Bon Appetit!

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Chocolate cake pancakes with amaretto

Chocolate cake pancakes with amaretto

Ingredients:

The dough for pancakes:

Egg — 6 pieces.
Flour — 1 cup
Cream — 1/2 cup
Vanillin — 1/2 h. L.
Milk — 1 cup
Salt — 1/8 ch. L.
Powdered sugar — 1/4 cup

Filling:

Whipping cream — 1 1/3 cup
Cocoa powder — 3 tbsp. l.
Sugar — 3 tbsp. l.
Almond extract — 1 hour. L.
Amaretto liqueur — 2 tbsp. l.

Cream:
Bitter chocolate — 250 g
Fatty cream — 200 g
Amaretto liqueur — 2 tbsp. l.

Preparation:

1. The dough: Ingredients for the dough, mix in a blender. The consistency should resemble a thick cream. In a heated pan with butter, pour 1/4 cup of dough and fry on one side only.
2. Filling: Cream whisk in the mixer bowl at high speed. Gradually add the sugar. The mixture should thicken. Stir cocoa powder extract and add amaretto mindalya.Vzbeyte whole mass to air peaks.
3. Cream: In saucers, heat the cream over low heat and bring to a boil. Mangled chocolate into small pieces and fill it with hot cream. Mix the whole mass to the chocolate is completely melted. Add the amaretto and mix everything up odrodnoy mass.
4. Each layer promazhte first chocolate cream and then nachinkoy.Vylozhite so cake, and on top of the entire surface, close the remaining chocolate cream. Refrigerate before serving.

Bon Appetit!

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Cake «Giraffe»

Cake «Giraffe»

Ingredients:

Milk — 3/4 Art.
Cream (35%) — 3/4 Art.
Cookies — 300g
Butter — 70-100 g
Marshmallow (20-30 pieces) — 100g
Milk chocolate — 300 g
Egg (whip) — 2 pcs.
Vanilla essence — 0.5 h. Liter.

Preparation:

1. Cookies grind in a blender, add the melted butter and stir until smooth state.
2. split mold 21cm well greased with butter, put the dough, with a side. Ram. We send in a preheated oven at 160 g for 10 minutes, depending on your oven. Korzh should be well browned.
3. Crush milk or dark chocolate.
4. In a saucepan, pour the cream and milk. Heat over medium heat, stirring constantly. Do not allow to boil. Remove from heat and add the finely crushed chocolate.
5. Stir to dissolve the chocolate. Add the vanilla firm Haas.
6. Beat the eggs and add to the chocolate mass slowly, quickly mix and beat with a mixer bit, until smooth.
7. Pour the chocolate filling on the cake and send it in the oven for 15-20 minutes. Or until the filling stop wiggle.
8. At the ready and still hot cake lay chewing marshmallow (marshmallow), cut in half with scissors.
9. We spread around the perimeter of the cake, marshmallows. That’s how it should turn out.
10. 180 g. bake under the top grill for 1-2 minutes, making sure the marshmallow slightly browned, not more. Get here is a beautiful picture. Our cake is ready. The cake you can eat and hot.

Bon Appetit!

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Creamy chocolate cake, cheesecake

Creamy chocolate cake, cheesecake

Ingredients for the dough:

Wheat flour — 250 g
Chicken egg — 1 pc.
Cold butter — 160 g
Sugar — 60 g
Salt — 1 pinch
Cocoa powder — 1 tablespoon
Legumes for baking cakes

For filling:

Cream Cheese — 400 g
Sugar — 50 g
White chocolate — 100 g
Mascarpone — 100 g
Gelatin — 20g
Juice 1st lemon
Grated or finely chopped dark chocolate — 100 g
Fatty cream not less than 30% fat — 200 ml

Also:

Black Chocolate — 150 g
Milk chocolate for decoration
Baking dish with a diameter of 24 cm

Useful material:

10 g protein
33 g fat
60 g carbohydrates
580 kcal per serving

Preparation:

1. To prepare the dough ingredients to mix and chop with a knife, then quickly knead and form a ball, wrap it in plastic wrap to put on 30 minutes in the refrigerator. Preheat oven to 180 ° C upper and lower heating.
2. The form of grease, roll out the dough on a floured work surface and place it in the mold and gently distribute. Bottom prick several times with a fork, cover with baking paper, sprinkle beans and bake in the oven for 20-25 minutes. Then, remove the paper and beans and let cool Korzh ready. The cooled cake removed from the mold.
3. Cream cheese and sugar beat until smooth. Sliced ​​white chocolate to melt on a hot but not boiling water bath. Chocolate removed from the water bath and allow to cool slightly, and then connect with mascarpone and quickly mix with cream cheese.
4. Soak gelatin in cold water, melt it over low heat until dissolved and allow it to cool slightly. The gelatin add lemon juice and 2 tablespoons of the cream cheese mixture mass gently introduce the rest of butter cream and mix until smooth. Chocolate chips mixed with whipped cream and combine with basic cream. Korzh completely fill the cream and refrigerate for 2 hours.
5. Melt chocolate in a water bath and allow it to cool slightly. Pour cake cheesecake and decorate with chocolate shavings.

Bon Appetit!

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Chocolate fantasy

Chocolate fantasy

For the cakes:

140 g of butter
4 eggs
200 g sugar
180 g flour
1 tsp (no slides) of soda slaked vinegar
3 tbsp cocoa

For the cream:
700 ml. cream (33%)
250 g of sugar
2 tbsp cocoa

For the chocolate ganache:
200 g dark chocolate
200 ml. cream (33%)
4 tbsp sugar

For impregnation:
coffee (coffee liquor) optionally

For decoration:
’50 Chocolate

1. For the dough melted butter. Beat eggs with sugar. Add the melted butter, slaked soda, cocoa, flour and beat until a homogeneous dough. Pour batter into greased with butter form and put in a preheated 180 degree oven. Bake for 30-40 minutes. Ready to test a wooden stick.
2. Ready cake cool and cut into three parts.
3. For the butter cream whip cream with sugar and cocoa. Before whipping cream definitely cool. Ready to put the cream on for a while in the fridge.
4. Chocolate ganache is desirable to use immediately after cooking because it hardens very quickly and it becomes difficult to distribute on Korzh. Drown in a water bath chocolate, it is important that it is not exposed to water. Beat the cream with the sugar in a solid foam, add them to the melted chocolate and whisk again.
5. Now you can lubricate the shortcakes. If desired, they can be impregnated with an additional coffee liqueur or strong coffee. The sequence is as follows: impregnate the cake, spread the chocolate filling on top, then the butter cream. Then in the same order: cake, impregnation, chocolate, cream. The ends of the cake close using the remaining butter cream.
6. Decorate with chocolate.

Bon Appetit!

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Toast with cheese sauce and cherry tomatoes

Toast with cheese sauce and cherry tomatoes

Ingredients:
1 white onion
30 g of CL oil
1 C/l of flour
300 ml of milk
pinch of nutmeg
salt and pepper
100 gr of Parmesan/cheddar/peccorino
cherry tomatoes
grain mustard
thyme or other herbs
bread
a few drops of Worcestershire sauce/soy sauce

Preparation:
1.In a skillet heat the SL oil, add the chopped onion. Fry until soft. Add flour and fry for 30 seconds while stirring. Pour warm milk and stirring constantly bring to a creamy consistency. In parallel with salt pepper and add the nutmeg to taste.
As the sauce thickens add the grated cheese and stir until smooth.
2.On lightly toasted bread spread a layer of grain mustard, top with a generous layer of cheese sauce. Spread the chopped tomatoes, salt and pepper, add the thyme, sprinkle of soy or Worcestershire sauce and bake at 200-230 With 8-10 minutes size until the brown color

Serve hot!

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Cheesecake

Cheesecake

Ingredients:
-Wheat flour 1/2 Cup
-Cottage cheese 700 g
-Sour cream 150
-Granulated sugar 1 Cup
-Milk 0.3 Cup — 5 eggs
-Vegetable oil 0.5 cups

Preparation:
1. The processed cheese in a blender, adding the sour cream to about 100 g. the Main thing is to get the cottage cheese smooth mass without grains.
2. Eggs, divided into whites and yolks, beat the whites to a froth in a half Cup of sugar. In the beaten egg whites to consistently add 1/2 Cup flour, remaining 5 egg yolks and 1/2 Cup of vegetable oil without smell. Part of the mass — in the form with high walls.
3. In the remaining part of the mass, add the prepared cheese. Salt mass, add 1/2 Cup sugar, 1/3 Cup milk, vanilla sugar. Knead the mixture with a mixer and carefully pour into mold over the first layer. The first layer will inevitably rise at the edges.More interesting recipes: https://vk.com/public40020627
4. Put in a preheated oven for 40-60 minutes, bake at 180-200. In the process the cake rises, purchasing korichnevaya shade. Taking it from the oven, brush with sour cream mixed with sugar — 50. g sour cream 2 tablespoons sugar. To put off in the cooling oven.
5. Spread on cake fruit and/or berries — fresh or canned. Fill them with jelly or two cups of syrup, which was branchialis fruit and 1 Cup of dissolved gelatin (2 tbsp gelatin to 1 Cup of water).

Bon appetit!

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Cheesecakes with condensed milk

Cheesecakes with condensed milk

Ingredients:

500 gr. cottage cheese
8 tbsp semolina
sugar (to taste)
boiled condensed milk
a little flour.

Knead the dough, cottage cheese, semolina and sugar. with wet hands shape the cake dough,in the middle put the stuffing and close the second tortilla on top.formed by the hands of the cheesecakes. A little coat it in the flour and sent to the pan.fry until Golden brown.

Bon appetit!

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Chocolate-coffee cheesecake with unmatched wafer-coconut base

Chocolate-coffee cheesecake with unmatched wafer-coconut base

Ingredients:

Weighed on the night of sour cream 30% — 600 g (better to weigh 700-800 g)
Eggs — 3 PCs.
Bitter chocolate — 150 g
Coffee — 1 tbsp
Sugar — 1/4 Cup
Flour — 3 tbsp
Basis:
Coconut flakes — 1 tbsp.
Melted butter — 1/3 Cup
Cocoa — 1 tbsp
Waffles:
Eggs — 2 PCs.
Butter — 120 g
Flour — 90 g
Sugar — 80 g
Prunes — 10 PCs.
Wine (brandy, rum) — 100 ml

Preparation:

1) Spend the night cream in gauze or cotton handkerchief. The liquid should drain, sour cream and become dense and thick.
2) Heat the wine with 50 ml of water and to soak the prunes for 1 hour.
3) Waffles to cook for this recipe: waffle rolls with condensed milk. Grind into crumbs. And fill them to 1 Cup.
4) Mix wafers, cocoa, coconut and melted in the microwave or on the stove in a pot of butter.
5) the Oven heated to 170 degrees. Baking dish cover with parchment paper. Compacted with a glass base on the bottom of the form. Send in the oven for 7 minutes.
6) For the most delicious (cheesecake) whip the cream with the sugar until they connect.
7) Melt the chocolate in a water bath or in the microwave. Pour it in the cream. Add in the sour cream coffee (if the granules are large, they must be ground). Mix well.
8) Adding one egg, whipped sour cream mixture on low speed of mixer or whisk until smooth. (Long beat, otherwise is formed in an excessive amount of bubbles, and the cheesecake during baking will crack).
9) At the end add the flour and stir the sour cream mixture with a spatula.
10) Prunes cut in half and spread on a wafer basis. Pour on top of Soursop «dough».
11) Shake form so that the bubbles are gone. Send in a preheated 160 degree oven for 40-45 minutes. The finished cheesecake middle, a little town.
12) Finished the cheesecake and leave to cool in the oven, and then send in the fridge for 5-6 hours to fully «grabbed».
13) Bon appetit! With such dessert and even coffee and cocoa is not necessary 

Bon appetit!

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Easy chocolate cheesecake dessert

Easy chocolate cheesecake dessert

Ingredients:

— low-fat cottage cheese 400gr
— milk 1-1,5% 100ml
— cocoa powder — 20-40g (20g I added, but can be more)
— med — 30 grams (I 2H.spoons)
— food gelatin — 20-25g

Preparation:

Gelatin to dissolve in a glass of water, leave for 30-40 minutes, put on a slow fire until dissolved gelatin.
Add milk, cottage cheese, cocoa, honey. stir with a blender into a homogeneous mass.
Fill in the form and place it in the cold until hardens. optionally, you can add berries, candied fruit.

Bon appetit!

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Easy Homemade Funfetti Cupcakes.

Easy Homemade Funfetti Cupcakes.

Soft, fluffy homemade funfetti cupcakes that are worlds better than anything you will find in a box!  They’re quite easy, too.

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Homemade Funfetti Cupcakes

yield: 12 STANDARD CUPCAKES OR 24 MINI

Ingredients:Soft, fluffy homemade funfetti cupcakes that are worlds better than anything you will find in a box! They're quite easy, too.

CUPCAKES

• 1 and 2/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup yogurt (plain or vanilla; or greek yogurt; or sour cream)
• 3/4 cup milk (cow's milk; or soy milk; or almond milk)
• 2 teaspoons vanilla extract
• 1/2 cup rainbow jimmies/sprinkles (not nonpareils)

VANILLA BUTTERCREAM

• 3/4 cup (170g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners' sugar
• 1/4 cup (60ml) heavy cream or half-and-half*
• 2 teaspoons vanilla extract
• salt, to taste

Directions:

Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.

Divide batter among 12 cupcake liners (or 24 mini) and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.

For the frosting: in a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners'  sugar, cream, and vanilla extract. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes and top with sprinkles.

Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.