Buckeye

An Ohio State vs. Michigan game get-together is not complete without tasty buckeye treats to munch on. Check out the recipe below, and get busy - you have less than 24 hours til kick-off!


Ingredients:
2 tablespoon butter
1 cup of peanut butter
2 cup of icing sugar
1 teaspoon vanilla extract
200 gr. semi-sweet chocolate
2 tablespoon of oil



Line a baking sheet with waxed paper; set aside. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

Pan di spezie

Well...it's Christmas!
I love Spices and i love Christmas recipe and holidays are still in work..so I can bake as much as I can =D
Second recipe today!

Ingredients:
115 gr. Acacia honey
215 gr. flour
1 egg
50 gr. mixed candied fruit
50 gr. unsweetened chocolate
50 gr. pistochios
50 gr. almonds
50 gr. hazelnuts
50 gr. raisins
1 teaspoon baking powder
1 tablespoon mixed with cinnamon, nutmeg, cloves and ginger
50 gr. apricot jam
1 tablespoon of Baileys


Melt honey with 2 tablespoon of water, meanwhile, chop dried fruit (use only half). Chop the chocolate as well. 
In a medium bowl, put the flour with baking powder and, in the middle, pour the dried fruit, then chocolate and candied fruits.
Mix lightly and add the spices, jam, Baileys, honey mixture and the egg. Stir the mixture until built adn pour it into a Plumcake baking tin (buttered and floured). Cover with the remaining chopped fruit and set aside for about 1 hour!
After that, preheat your oven at 170° and when well warmed, bake the cake for about 1 hour. If it becames too dark, cover it with a alluminium paper. Let it cool e serve it warm or at room temperature =)

Chocolate barks with dried fruits

Candy is always a big hit at Christmas, and even though many of us want to believe that we don’t really like candy, the truth of the matter it is we all do (especially if it is chocolate) =D

Ingredients:
300 gr. dark chocolate
3/4 cup of mixed nuts
1 cup of dried apricots
1 cup of dried yellow raisin
1 tablespoon of oil

Melt chocolate and, meanwhile, cut into little pieces the fruits and nuts. Once melted, pour chocolate in a medium dish covers with parchment paper. Level with a spatula and then sprinkle with nuts and fruits. Put it in the frige for 2-3 hours and then cut it into barks =)

Crumble di mele

Back from Germany..back from Hamburg!
Sad an'happy Christmas, i spent it with my family anyway =D
But now...i need to bake!

Ingredients:
3 pourpose apples
2 tablespoons butter
4 tablespoons brown sugar
1 tablespoon of ground cinnamon
1 teaspoon nutmeg
150 gr. butter
200 gr. flour
125 gr. white sugar


Cut the apples into little pieces and cook in a pan with brown sugar and butter until they're caramelized.
Remove from heat, add the spicies and set aside.
In a large bowl mix quickly together the powders with the butter and form crumbs with your hands. Take a medium dish and put the spiced apples on the whole bottom and then cover everything with the crumble. Put in the warm oven (higher cooking) until crumble is quite golden =)
Serve with whipping crem or vanilla ice cream =D

Fruitcake cookies

As holiday gifts, these rich fruit-and-nut filled cookies are pretty and practical—the taste actually improves with age!!!
Guests for dinner tonight =D

Ingredients:
1 cup butter, softened
3/4 cup packed brown sugar
1 egg
1/2 teaspoon pure vanilla extract
1-1/2 cups flour
1/3 teaspoon salt
1/2 teaspoon baking soda
100 gr. red candied cherries, halved
100 gr. candied mixed fruit
1-1/2 cups dates, finely cut
1/2 cup broken walnuts
1/2 cup broken pecans
1/2 cup whole hazelnuts
+200 gr. unsweeted chocolate


In a bowl, cream butter, sugar, egg and vanilla. Sift together flour, salt and soda; add to creamed mixture. Stir in fruits and nuts. Drop by teaspoonfuls onto greased baking sheets. Bake at 325° for 15 minutes. Store tightly covered; cookies are best after a few days =D
Melt the chocolate in a saucepan and plunge the cooled cookies inside, until the chocolate reachs the middle. Put in the fridge or keep them cool at room temperature.
Happy Christmas!!!

Frankfurten Kranz

Ooooowww this is one of the most beautiful cakes i've ever seen!!!
It's been like a LIGHTNING *_* but its not so easy like thay say :O Pay attention when you make it =D

Ingredients
For the cake:
1 cup of butter
1 cup of sugar
5 large eggs
½ cup of limon zest
6 tablespoons of dark rum
4 teaspoons of baking powder
3 cups of flour
+ milk (if uses)
For the cream:
¾ cup of sugar
½ cup of water
4 large egg yolks
1 tablespoons of rum
¾ cup of butter
For apricot glaze:
1 cup of apricots jam
+almonds


Create a cream with the butter and sugar until light and fluffy, about 5 minutes. Stir in beating the egg yolks, one at a time. Add the lemon peel and 6 tablespoons of rum. Sift the flour and baking powder together. Stir butter mixture gently. Beat the egg whites until they are firm but not dry. Stir in gently the whites into the dough. Pour into a greased pan 25cm long. Bake at 175 ° C for about 60 minutes or until it is cooked. Let the cake cool in pan for 10 minutes, then remove to cool completely. Slice horizontally into 3 layers. Pour about 2 tablespoons of rum on each floor.

For the cream filling, boil sugar and water to 100 ° C. Beat the egg yolks until they are light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup a little 'at a time.
Beat for 5 minutes, until it is very thick and doubled in volume. Stir in rum beating slowly. Beat the butter in a small bowl until it becomes soft and light. Incorporate the butter into the egg mixture a little 'at a time. Continue to beat until it thickens.
Chill until the mixture can be spread. If the mixture is too soft, use more butter.

To assemble cake, place one layer as the last layer of cake on a platter and spread half the cream. Repeat with second layer. Place the last layer on top. Sprinkle the apricot glaze on the top surface and sides. Crush the praline powder on the glass. If you were to forward the cream, it can be used to decorate the surface of the cake =)

Chocolate Banana cake

Chocolate Banana Cake is a snap to put together. Fifteen minutes is about all you need. It is more like a quick bread in that you do not use a mixer, just two bowls. One for the dry ingredients and one for the wet ingredients. The two are then mixed together and you are done. The fat is in liquid form, which gives the cake a wonderful moist texture and tender crumb that keeps the cake soft even when refrigerated. As far as the type of oil to use in this cake, I like to use canola, but safflower, vegetable, or corn oils are also good.
This is for my daddy's birthday =D


Ingredients
For the cake:
400 grams granulated white sugar
245 grams all-purpose flour
75 grams unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
2 mashed ripe bananas
240 ml warm water
120 ml milk
120 ml oil
For banana cream:
juice of 1 lemon
1 large banana
1 tablespoon of corn starch
100 gr. white sugar
200 ml whipping cream
1 tablespoon butter

Preheat oven to 160° and grease a rectangular pan.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean.  
Remove from oven and let cool on a wire rack.
Slice the bananas into pieces and mix with the juice of a lemon to prevent the mixture does not tarnish.
 In a saucepan, melt a small knob of butter. Remove from heat and pour the smoothie of bananas, sugar and starch.
Put back on heat and stir for about 10 minutes and more until it reaches the desired consistency. Allow to cool. Whip the cream.
Add the white cream to the cream and mix thoroughly.
Spread on the cooled cake =D

Marzipan brownies

Unfortunately, a google search did not reveal the where abouts of the creator of this recipe, nor any further info on The Great American Brownie Bake from where these award winning 55 brownie recipes came from.  Regardless. To Julia Richardson - thanks for the wonderful brownie inspiration.
Adapted from the Recipe by Julia Richardson, Denver, Colorado from The 55 Best Brownies in the World By Honey & Larry Zisman, St. Martin's Press August 1991.
These are for Anais =D

Ingredients:
100 gr. unsweetened Chocolate
1/2 cup Butter
3/4 cup flour
1/4 teaspoon baking powder
Pinch of salt
1 cup sugar
2 eggs
1 teaspoon Amaretto
190 gr. of hazelnut marzipan (marzipan+hazelnut pieces)




Preheat your oven at 180°.
Melt chocolate and butter together in a microwave or saucepan. 
Sift flour, baking powder and salt together. 
Add sugar to chocolate and add eggs one at a time. Add Amaretto and fold in the flour mixture. Spread half the batter in the pan and then set hazelnut marzipan square over the batter and spread the rest of the batter on top. Bake for approximately 20 minutes. Let cool completely before cutting into squares =)

Walnut Snowball

No matter what you call them, these cookies are addictive. Consider this a starter recipe, suitable for a small family. If you have a crowd, double it =D


Ingredients:
1 cup all-purpose or cake flour
1 1/2 cups walnuts, finely chopped
2-3 Tbsp sugar
1 teaspoon vanilla extract
1/4 pound butter (at room temperature)
Pinch of salt
Powdered sugar, to coat (about 1 cup)


Preheat the oven to 300°F and prepare a large cookie sheet.
Mix all the dry ingredients (flour, walnuts, salt, sugar) in a large bowl. Add the vanilla extract. Add the butter in little pieces, and combine everything together with your (clean!) hands until the mixture looks like a coarse meal with nut bits in it. Form the dough into small balls no larger than a walnut and place on the cookie sheet, spaced at least an inch apart from each other.
Bake for 35 minutes. When they are still warm, but cool enough to touch, roll the cookies in some powdered sugar. Set aside on a rack to cool completely. When cool, dust again in powdered sugar (i added also ginger and cinnamon into the sugar)

Florentines

When you hear the name 'Florentine', you instantly think it must be from Florence Italy. Unfortunately, history does not tell us its true origin. What we do know is that this confection is popular in Europe and that there are different forms of this sweet confection. I have enjoyed it as a cookie, a bar (square), and in cake form. This Florentine I could not resist; a thick layer of caramelized fruit and nuts that is baked in a cake pan and finished with a layer of melted chocolate. Besides being much easier to make than the other two forms, this Florentine is lovely to look at, and even better to eat. It reminds me of another popular Italian confection, Panforte.
Since Florentines contain candied fruit and glace cherries this confection is especially popular during the holiday season. If you want to make it other times of the year you may want to stock up on candied fruits in December, as they are often hard to find other times of the year.


Ingredients:
115 gr. whole blanched almonds
115 gr. whole hazelnuts
115 gr. shelled Brazil nuts
115 gr. candied and chopped fruit
227 gr. glace cherries
45 gr. all purpose flour
1/4 teaspoon ground allspice (optional)
1/4 teaspoon freshly grated nutmeg (optional)
1/2 cup (100 grams) granulated white sugar
1/2 cup (120 ml) honey
Chocolate frosting:
90 gr. semi-sweet chocolate, chopped
1 teaspoon vegetable oil


Preheat the oven to 180°. Butter a 23 cm round cake pan and line the bottom of the pan with parchment paper. Set aside.
Place the nuts on a baking sheet and bakefor 15 minutes or until fragrant and the skins begin to flake. Set aside.
Rinse and dry the candied fruit and glace cherries and place in a large bowl, along with the nuts. Add the flour and spices (if using) and stir until all the fruit and nuts are coated with the flour.
In a small saucepan, warm the sugar and honey over low heat until the sugar has completely dissolved. Add the honey mixture to the fruit and nut mixture and stir to combine. Spread into the prepared pan, smoothing the top. Bake in the preheated oven for 25 to 30 minutes or until golden brown and bubbly. Remove from oven and place on a wire rack to cool.
Once the Florentine has completely cooled, melt the chocolate and vegetable oil in a heatproof bowl over a saucepan of simmering water. Spread the melted chocolate over the Florentine and let set before cutting into small wedges. Will keep for about a week in the refrigerator. Bring to room temperature before serving.

Peanut butter cocoa Fudge

Who says "fudge must be cooked ONLY with the corn syrup"?! I made it without U_U
Amazing smell in my kitchen *_*


Ingredients:

1 cup plus 3 tablespoons chunky peanut butter

1 cup butter, cubed

3-1/2 cups confectioners' sugar

3 tablespoons baking cocoa

In a saucepan, combine peanut butter and butter. Cook and stir over medium heat until blended. Remove from the heat; stir in confectioners' sugar and cocoa. Spread into buttered 8-in. square pan. Freeze for 30 minutes or just until firm before cutting into squares. Store at room temperature.

Clafoutis alle pere

Finally i'm using my Recipe Book, bought in Perugia and wrote by my pastry teacher *_* I'm baking for my mum and her office members..they just wanted to taste something made by me and... why not? =D I'm so kind U_U


Ingredients:
4 ripe pears
40 gr. butter
4 eggs
200 gr. milk
100 gr. flour
100 gr. sugar
1 teaspoon of vanilla extract
1 pinch of salt
1 teaspoon of cinnamon
2 tablespoon of Strega liquor


Switch on your oven at 200°.
Grease a ceramic baking tin, cause classic clafoutis is served in the mold which it's cooked. Wash the pears, cut them into little pieces and put them on the baking tin. 
Melt the butter. In a medium bowl, mix flour, sugar, salt and cinnamon and then, add the eggs. Mix well and then add the milk (in 3 times), the butter and the liquor. The dough should be smooth and creamy. Pour it on the pears and bake at 200° for 10 minutes and then turn the temperature lower at 180° for 20 minutes =D

Gluten free chocolate banana brownies

I love the taste combination of bananas and chocolate together, and knew they would pair perfectly in a rich brownie recipe. Everyone deserves a great brownie, no matter what kind of intolerances or allergies you suffer from. This one has just about everyone covered. It’s dairy free, egg free, nut free and gluten free. What more could you ask for? 
These are for Agné and Luda =D

Ingredients:
2 cups brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 very ripe mashed bananas
1 cup applesauce
1 1/4 cups sorghum flour
1 cup cocoa powder
2 cups chocolate chips
2 teaspoons vanilla extract


Preheat oven to 180 degrees. Add bananas to a large bowl and mash with a potato masher. In a separate bowl, add brown sugar, baking soda, baking powder, salt, sorghum flour and cocoa powder. Whisk to combine. Add bananas, apple sauce and vanilla extract. Whisk until all ingredients are incorporated.
Add chocolate chips and mix to combine. Grease a baking dish with olive oil or butter. Pour mixture into baking dish and spread evenly.
Bake at 350 degrees for 35-40 minutes, or until a toothpick comes out clean when inserted in the middle of the brownies =)

Traditional Torrone morbido

The nougat is very easy to make, it seems complicatedbut it is not at all, you just need a good electric mixer and only top quality ingredients, such as almonds must be the best I found,that's what makes the difference between a good and nougat anaverage =)


Ingredients:
70 gr. almonds
70 gr. pistachios
2 egg whites
125 gr. powder sugar
125 gr. flour
1 pinch of cinnamon


Whisk the egg whites until stiff with powdered sugar, thenincorporate the flour, knead the mixture with a whisk to make the mixture soft and fluffy.
Add the cinnamon, then add the dried fruit and stir. Line a baking tray with baking paper and pour the mixture. To roll out the mixture you should use a spatula greased with oil.
Bake in preheated oven at 200 ° C for 20 minutes.
*you can add also cocoa powder inside or some else dried fruit ;)

Salame turco con frutta secca

Same recipe...more nuts =D


Ingredients:
200 gr. butter
90 gr. cocoa
60 gr. sugar
140 gr. mixed nuts
100 gr. dry cookies
3 yolks


Put in a mixer nuts and cookies and chop them coarsely, then tranfer the mixture into a bowl. Add the butter and sugar, then the yolks and cocoa and mix with a fork first, and then by the hands. Form a sausage and wrap it with aluminium and then place in the refrigerator for 4 hours at least. 
You can cover it with cocoa powder =)

Salame al cioccolato al pistacchio

I guess you know the classic "salame al cioccolato" =) very easy to do and in Naples is a real tradition for Christmas! We gonna change the classical Salame with a pinch of pistachio =D


Ingredients:
150g semi-sweet chocolate
200g butter
1 tablespoon of cocoa powder
80g sugar
200g dry cookies
Bronte pistachios q.b.
1 teaspoon of Crema Cacao liquor


In a large bowl mix cookies, sugar and pistachios.
Melt the chocolate with the butter and liquor. Set aside and put it in the frige for 30-40 minutes.
Add the chocolate to the dry ingredients and then add the cocoa powder.
Create the "salame" by hands with the help of aluminum foil and scatter with pistachio grain. 
Put it in the fridge for 2 hours! =D

Almond Pecan Pralines

Let's start to bake "ChristmasLy" =D
This is a personal creation.. i mixed pecans with almonds by two different recipes =) this is the result!


Ingredients:

1/4 cup butter, cubed
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup heavy whipping cream
1 cup pecan halves, toasted
1/2 cup chopped almonds, toasted


Grease two baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in the sugars, then cream; cook and stir until mixture comes to a boil, about 20 minutes.
Remove from the heat; stir in the pecan halves and chopped almonds. Immediately drop by tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Store in an airtight container =)

Pistachio Cranberry Torte

My mommy name daaaay! =D
I couldn't make her a cake for her birthday in 27th November 'cause i was in London yet, so I take advatage now with this fabulous Torte. I changed walnuts with pistachio and raspberries with cranberries! It MUST be delicious.. Happy name day Mommy <3

Ingredients:
2 cups all-purpose flour
½ teaspoon baking soda
1 cup whipping cream
2 teaspoons pure vanilla extract
1 cup unsalted butter, room temperature
2 cups granulated sugar
5 large eggs, separated
1 cup toasted pistachios, finely chopped
Fruit filling:
1 cup of cranberries preserves
Cream cheese frosting:
2 (8 ounce) packages cream cheese, room temperature
¾ cup unsalted butter, room temperature
2 teaspoons pure vanilla extract
6½ cups confectioner's (powdered) sugar
Topping and decoration:
½ cup pistachios, broken by hand
Few fresh cranberries


Preheat oven to 180^o degrees and grease two cake pans.
In a medium mixing bowl, combine flour and baking soda; whisk together to mix.  Set aside.
In a small mixing bowl, stir the whipping cream and vanilla together. Set aside.
In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Add egg yolks one at a time, beating until thoroughly mixed. Each egg yolk should be fully incorporated into the mixture before adding the next egg yolk, taking about one minute to blend in each egg yolk.
With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended.  Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and whipping cream mixture, ending with the last portion of the flour, and stirring just until blended.
Using a large rubber spatula, gently fold the pistachios into the batter.
In a medium mixing bowl and using clean beaters, beat egg whites with an electric mixer until foamy. Gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
Bake for about 45 minutes until a toothpick comes out clean. Remove from oven and let finish cooling, then remove them from the pans.


Beat cranberries with a mixer and add some sugar to make it sweeter (q.b.).
Put the fruit filling on the top of your cakes, once cooled and put them in the refrigerator for 30 minutes.


In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. 


Place one cranberry topped cake layer on a serving plate. Using an offset spatula, spread with some of the frosting. Repeat with the second cranberry topped cake layer. Top with the plain cake layer. Spread remaining frosting over the top and sides of cake.
By hand, bread the pistachios for the topping into ¼ inch pieces. Sprinkle over the top of the cake.
Slice a few cranberries in half with a sharp kitchen knife, blot with paper towels to remove excess juices. Gently press the raspberry halves around the bottom of the cake. Place a few whole cranberries on top of cake.
Cover cake and refrigerate until ready to serve. Refrigerate leftovers =)

Coffee'n' cream brownies

This recipe for Coffee and Cream brownies comes from the cookbook ‘Taste of Home Cookies.  This book has tons of recipes for cookies and cookie-type desserts in it, including these delicious brownies.  These 3-layer brownies are comprised of a brownie layer, topped with an espresso buttercream layer, followed by a layer of chocolate ganache.  The espresso layer tastes very similar to my favorite mocha buttercream frosting.  You really cannot go wrong when you top brownies with frosting and chocolate ganache!  These brownies are so rich and chocolaty.  I love the creamy topping on the chewy brownie base.  They are the perfect thing to bake to satisfy any chocolate craving!


Ingredients
For the Brownie Layer:
½ cup butter, cubed
3 ounces unsweetened chocolate, chopped
2 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
¼ teaspoon baking soda
For the Espresso Buttercream Layer:
4 tablespoons heavy whipping cream
1 ½ teaspoons instant espresso powder
3 tablespoons butter, softened
1 ½ cups confectioners’ sugar
For the Chocolate Ganache Layer:
1 cup semisweet chocolate chips
1/3 cup heavy whipping cream


In a microwave, melt the butter and chocolate; stir until smooth.  Cool slightly.  In a small bowl, whisk together the eggs, sugar and vanilla; then stir in the chocolate mixture.  In a separate small bowl, combine the flour and baking soda.  Gradually add the flour/baking soda mixture to the chocolate mixture and stir until fully incorporated. Spread the brownie batter into a greased 8-in. square baking dish.  Bake at 180° for 30 minutes. Cool on a wire rack.
Combine the cream and espresso powder in a small bowl; stir until the espresso powder is dissolved.  Using a mixer (my hand held mixer worked well for this), cream the butter and confectioners’ sugar together until light and fluffy.  Beat in the coffee mixture until light and fluffy, and then spread the filling over the cooled brownies.  Place the brownies in the refrigerator while you make the chocolate ganache layer.
In a small saucepan, combine the chocolate chips and heavy whipping cream.  Cook and stir over low heat until the chocolate is melted and the mixture is thickened.  Cool slightly.  Carefully spread over the buttercream filling. Place the brownies in the refrigerator for 30 minutes or until the glaze is set.  Cut into squares and serve.  Store the brownies in the refrigerator =)

Snickers Pie

Just came back :) finally i can enjoy MY home until Christmas, and then i'll go to Hamburg for my Nana :) Today is the Francesca's name day so i decided to bake a pie that resembles the American tastes =D snickers is perf!


Ingredients
For the crust:
1 1/4 cups dry-roasted, salted peanuts or dry cookies (i used last)
1/2 cup dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
Fudge layer:
4 ounces (1 stick) unsalted butter, cut into 8 pieces
4 ounces semisweet chocolate, chopped
5 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
8 ounces of Snickers candy bars, cut into 1/2-inch pieces
Cream cheese layer:
10 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
1 large egg white
1 teaspoon vanilla extract


Pulse peanuts, brown sugar and cinnamon in a small food processor until it is the texture of coarse sand. Pulse in the melted butter. Press nut mixture evenly in the bottom of a 9-inch springform pan. Bake until set, about 15 minutes. Cool while making the filling. Keep the oven temperature at 350 (180°) degrees.

For the fudge layer, combine butter and semisweet chocolate in the top of a double boiler; set over simmering water and stir until melted and smooth. Remove top insert and cool slightly.Sift together flour, cocoa powder, baking powder and salt into a mixing bowl. Set aside dry ingredients.

Using an electric mixer, beat together sugar, egg and egg yolk in a large bowl for 1 minute, until slightly thickened. Add vanilla and cooled chocolate mixture and mix until well blended. Add dry ingredients and mix until just combined. Pour into crust. Bake for about 20 minutes, until a skewer inserted into the center comes out with moist batter still attached. Transfer pan to a rack and let cool for 10 minutes. Evenly arrange chopped Snickers bars over the top.For the cream cheese layer, beat together cream cheese and sugar in a mixing bowl until smooth. Add egg, egg white and vanilla and beat until smooth. Carefully spread mixture over the Snickers bars. Bake for 25-30 minutes, or until cream cheese is set. Transfer to a rack to cool. Put it the refrigerator =)

You could also cover your pie with melted chocolate with some drops of whipping cream. I didn't cause my pie was too small. It'd be more delicious =D

Banana scones

Ok! Second recipe in just ONE morning! The thing is that i hve to leave at 3:00 pm and for 10 days i won't do anything...Anything sweets :( That's why ;)

Ingredients:
2 cups of flour
3 Teaspoons baking powder

2 Tablespoons melted butter

1 egg

1/4 Teaspoon salt

1/4 cup sugar

1/2 cup mashed banana

2 Tablespoons milk

Sift flour, salt, baking powder and sugar together. Melt butter. Beat banana, butter, egg and milk together. Make a hollow in the flour mixture and pour liquid in. Mix with a fork. Stir until there are no areas of flour left.

Drop onto a greased baking sheet using two spoons or cut it simply. Bake at 200°C for 15-20 minutes =)

Such a tender dough *_*

Honey Nutella rice oat Krispies

Very simply to do..a bit heavy, but delicious. The original recipe was with the rice only, but i had a package of chocolate oast and so...i mixed them together =D


Ingredients:
200 gr. Nutella
150\200 gr. honey
Rice and Oats q.b


Heat together nutella and honey in a medium-sized saucepan on medium heat for five minutes. Mix Rice Krispies and oats into the bowl and stir, coating all of the Krispies.
Spread mixture into an 8x8 glass baking dish. Refrigerate for at least three hours. Cut into squares and eat! =D