Toasted Marshmallow Oreo Brownies

I recently found this yummy recipe on a food blogger regarding cakes and sweets like mine, more or less..
Reading the description, there was one phrase that I liked more than others, and I like to repeat that to this my description: "I hope you'll have an extraordinary day full of the people that matter most in your life. Don't just tell them you love them, show them you love them. THE LOVE OF MY LIFE!"
Thanks for your St. Valentine recipe dear Heather McMullin :)

Ingredients:
2 boxes of Chocolate Brownie Mix
1 Bag big Marshmallows
1 Bag Double Stuffed Oreo Cookies


Mix up brownies according to instructions on the box.

Put just enough brownie mix to cover the bottom of a 9x13 pan, put a layer of Oreos, covering the brownie layer.

Add the rest of the brownie mix, covering the Oreos completely.

Bake brownies.  Take the brownies out 10minutes before they are done and put marshmallows to completely cover the brownies.

Put them back in the oven and bake for an additional 10 minutes or until the marshmallows are golden brown.

Double Chocolate Cookie Bars

Came back in London! First recipe of a new hard life! =)

Ingredients:
24 chocolate sandwich cookies
1/4 cup butter, melted
1  can sweetened condensed milk
1 teaspoon vanilla extract
2 cups semisweet chocolate chips 

Preheat the oven to 165°. 
Set aside 6 cookies and grind the rest in a food processor or blender. In a small bowl, stir together the cookie crumbs and butter until well blended. Press into the bottom of an 11x13 inch pan.  (Note: I made a double recipe and used my 12x16 Wilton pan and it fit perfectly. I would think that a 13x9 inch pan would work better for a single recipe?.)
Over a double boiler or in the microwave, melt 1 cup of chocolate chips together with the condensed milk and vanilla. Stir frequently until smooth. Spread evenly over the crumb crust. Sprinkle the remaining cup of chocolate chips over the top. Break remaining cookies into pieces by hand and sprinkle over the top. 
Bake for 20 to 25 minutes in the preheated oven. Cool completely before cutting into bars.

Bailey's and Brandy Ice Cream

The Bail-out

Julie was the bewitching Irish temptress at the Horseshoe House of the Shelbourne Hotel Dublin who introduced me to this militarily upgraded version of Baileys. Fuel-injected with a double shot of Brandy.
In 2005, when Mrs. O' and I enjoyed a filthy weekend in Brighton, the afternoon was lost consuming double Baileys and Brandy. Brighton certainly rocked because nine months later we had another souvenir to go with the kiss me quick hat and stick of Brighton rock - our son archie.

YOU CAN ENJOY ICECREAMISM ANYWHERE:

AGAINST THE BAR, AGAINST THE WALL AND 

AGAINST THE LAW!

(The IceCreamists)

Monster Pretzel Cookies

Goodbye friends!
This is my way to say you goodbye, and I'm happy that you liked them! 
See ya soon =D

Ingredients:
2-1/2 c. all purpose flour
3/4 tsp. salt
3/4 tsp. baking soda
1/4 tsp. baking powder
1 c. (2 sticks) unsalted butter, room temperature
1 c. light brown sugar, packed
1/2 c. granulated sugar
2 large eggs
3 tablespoons peanut butter
1 Tbsp. vanilla extract
1 c. milk chocolate or semi-sweet chocolate chips
+1-1/2 c. pretzel M&M's

Preheat the oven to 180°. 

Whisk flour, salt, baking soda, and baking powder in a medium bowl, set aside. Cream together butter and sugars together in a stand mixer fitted with the paddle attachment until light and fluffy, about 4-5 minutes.
Add eggs individually and beat well after each one. Add vanilla and beat until smooth. On low speed, slowly add in the flour mixture until just combined.
Add peanut butter. Stir in the chocolate chips and M&M's.

Roll into balls and press down on prepared baking sheets about 2 inches apart. Bake 9-12 minutes or until cookies are slightly golden around the edges. 

Transfer cookies to a cooling rack and let cool completely.

Galetitas de Canela

I got my cinnamon cravings again this weekend. I found this cookie recipe and i knew that it is the right one.

Ingredients:
125 g unsalted melted butter
300 g all purpose flour
100 g golden sugar
1 egg
1 teaspoon vanilla extract
zest from half of the lime
+ground cinnamon

Cream together butter and sugar. add the egg and mix more until the mixture gets creamy. add the vanilla and lemon zest.
Add one third of the flour to the butter mixture and mix it in. repeat the procedure with the other thirds of the flour until you get a dense dough. Prepare the cinnamon.
Take a piece of dough and make a small ball. flatten it a little and cover with cinnamon. 

Place the cookies on a cookie sheet covered with baking parchment; cut a line in each cookie.

Bake them in a preheated oven (175°C) for 15 to 20 minutes.
Take the cookies out of the oven and let them cool down before eating =)

Banana Pudding Cream Trifle

Banana Pudding pairs creamy smooth vanilla pudding with chunks of sweet banana and crunchy vanilla wafers. Some like to layer this dessert, like an English Trifle, so you can see the separate layers of pudding, banana slices, and vanilla wafers. Others like to just mix everything together in one big bowl. History seems to suggest that Banana Pudding originated in the Southern States where it is still very popular. So popular, in fact, that It is not uncommon to walk into a grocery store and find boxes of vanilla wafers and instant vanilla pudding mixes alongside the bananas. Southerners often like to top their Banana Pudding with a meringue, but I am partial to a dollop of softly whipped cream.

Ingredients:
3 1/2 cups (840 ml) milk (partly skim or whole)
1/3 cup (65 grams) plus 1/4 cup (50 grams) granulated white sugar
1/4 cup (30 grams) cornstarch (corn flour)
1/4 teaspoon salt
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1 teaspoon pure cinnamon extract
1 tablespoon (15 grams) unsalted butter
3 large firm yet ripe bananas (pureè)
Garnish:
3 Bananas, cuted into slices
Whipped Cream
Amaretti cookies, broken in crumbs

In a large stainless steel (or heatproof) bowl whisk together the 1/3 cup (65 grams) sugar, cornstarch, salt, eggs, and egg yolk. Whisk in 1/2 cup (120 ml) of the milk. Set aside while you heat the rest of the milk and  sugar. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.
Pour the remaining 3 cups (720 ml) of milk, along with 1/4 cup (50 grams) of sugar, into the saucepan and bring just to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3 - 5 minutes). Remove from heat and whisk in the butter cinnamon and vanilla extract.

Pour through the strainer to remove any lumps that may have formed during cooking. Blend the bananas and add the pureè into the mixture, whisking from the bottom to the top.

Cover and place in the refrigerator to chill for an hour or two (or even overnight).
To Make Banana Pudding Trifles: Take 6 or 8 bowls or wine glasses (depending on size) and place a few vanilla wafers or ladyfingers in the bottom of each trifle glass. Spoon a little of the vanilla pudding over the cookies. Peel and slice the bananas and place a layer of bananas over the pudding in each bowl. Place another layer of pudding and bananas, then finish off with a layer of pudding. Garnish each pudding with dollops of softly whipped cream, whole vanilla wafers, slices of banana, and maybe some chocolate shavings. Serve immediately.

Chocolate Coconut Macaroons

Chocolate Coconut Macaroons may look like a cookie, but they have the taste and texture of a candy bar. Moist and chewy, their chocolate flavor is rich and satisfying and goes so well with the sweetened dried coconut. These are excellent warm from the oven or at room temperature. But my favorite way to eat them is straight from the refrigerator, when they are nice and cold. 

Ingredients:
120 grams semi sweet or bittersweet chocolate, chopped
3 large (90 grams) egg whites
1/4 cup (25 grams) unsweetened cocoa powder, sifted (regular or Dutch-processed)
3/4 cup (150 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 1/2 cups (600 ml) (220 grams) sweetened dried coconut (shredded or flaked)

In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Set aside to cool to room temperature.
Then, in a large bowl, lightly whisk the egg whites. Add the cocoa powder, sugar, salt, and vanilla extract and whisk to combine. Stir in the coconut and melted chocolate, making sure the coconut is completely coated with the chocolate mixture.

Cover and refrigerate for about one hour or until firm.
Preheat oven to 165° and line two baking sheets with parchment paper. 
Place small mounds (a heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing about two inches (5 cm) apart. Bake for about 13-15 minutes or until the macaroons are shiny and just set. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

Molten Chocolate Lava Cakes

It is not until your spoon breaks through the Molten Chocolate Cake's outer crust, that you find its pudding-like center. This dessert has been described as souffle-like, cake-like, brownie-like, mousse-like, and pudding-like, and that is because it has all of these characteristics. Molten Chocolate Cakes, also known as Chocolate Lava Cakes, have a rich and chocolately flavor, and a texture that is dense and moist. These cakes will rise beautifully as they bake (like a souffle), but once they are removed from the oven they will slowly deflate.


Ingredients:
1/2 cup (113 grams) unsalted butter, cut into pieces
6 ounces (170 grams) semi-sweet or bittersweet chocolate, finely chopped
3 large eggs, separated
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1 tablespoon granulated white sugar

Preheat oven to 200 degrees C and place rack in center of oven. Generously butter four molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the cake batter.
In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks.
In the bowl of your electric mixer, or with a hand mixer, beat the egg yolks and 1/3 cup (65 grams) sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.
In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip just until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.
Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds or you can run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake.

Pasta al forno alla calabrese

Ingredienti:
300 gr sedani rigati
750 ml passata di pomodoro
200 gr carne macinata
salame calabrese tagliato a dadini
provola affumicata
melanzane fritte tagliate a striscioline
parmigiano grattuggiato
cipolla
1 uovo
pangrattato

Friggere le melanzane (asciutte e tagliate a fette) in abbondante olio di semi; quindi farle raffreddare e ridurle a striscioline.

Preparare delle polpettine molto piccole con carne macinata, uovo, pangrattato, parmigiano, sale e pepe.
Mettere a soffriggere la cipolla nell’olio e quindi far rosolare le polpettine da tutti i lati.

Aggiungere la passata di pomodoro, regolare di sale e far cuocere il tutto, senza far restringere troppo il sugo e aggiungere le melanzane a fiamma spenta.

Lessare la pasta in acqua salata, tenendola molto al dente.
Condire la pasta con il sugo di polpettine e melanzane e quindi disporne metà in una pirofila (sul cui fondo avrete messo un paio di cucchiai di sugo).
Aggiungere tutti gli ingredienti sul primo strato di pasta e quindi ricoprire con la restante pasta. Condire la superficie con del sugo e del parmigiano.

Mettere in forno già caldo a 180° per 25 minuti circa (o fino a quando si formerà la crosticina sopra).