tag:blogger.com,1999:blog-65060288012858345012024-03-20T19:40:54.977+01:00Cupcakes by SilviaAnonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-6506028801285834501.post-58668700608532087932013-12-30T22:31:00.004+01:002013-12-30T23:05:23.988+01:00Cupcakes Sense Gluten amb Crema d'Avellanes / Gluten Free Cupcakes with Hazelnut Buttercream<div style="margin-bottom: .0001pt; margin: 0cm;">
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">A quarts de dues han començat a
arribar els primers convidats, i de mica en mica s'ha anat omplint el menjador
de casa d'amics. Uns portaven pasta i amanides, altres pastís de tonyina,
altres botifarres, begudes... La taula s'ha anat farcint de menjars deliciosos,
i l'ambient s'ha omplert d'anècdotes, històries, riures i ganes de passar una
bona estona. Al final del dinar, divuit persones al voltant de la taula, amb
edats i històries diferents, però compartint complicitat i afecte.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">The first guests arrived at a
quarter to two, and shortly after, the dining room was filled with friends. Some
brought pasta and salad, others tuna cake, others sausages and drinks... The
dining table was soon packed with delicious food and the atmosphere was filled with
stories, jokes, and laughs. At the end of the lunch, eighteen people around the
table, with different ages and backgrounds, but sharing mutual understanding
and affection.</span></span><br />
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">De postres, uns
cupcakes sense gluten, ja que una de les amigues convidades no en pot menjar,
coberts amb crema d'avellanes i xocolata. El cupcake no queda tan esponjós com
els que faig amb farina normal, però queda igual de bo i gustós. Per ser els
primers que he fet sense gluten, trobo que han quedat prou bé, i ja aniré
treballant el tema de l'esponjositat. El que realment és una passada, però de
veritat, és la crema d'avellanes. En serio, no me la puc treure del cap de tan
bona que és!!<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Gluten free cupcakes for dessert,
because one of the friends invited cannot eat gluten. The cupcakes didn’t come
out as spongy as the ones I do with wheat flour, but they were just as good and
tasty. Considering they were my first gluten free cupcakes, I think they were
quite good, I’ll just work on the spongy factor next times. They were covered
with hazelnut butter cream and chocolate. The butter cream is superb, really, it’s
soooo good I can’t take it out of my head!! <o:p></o:p></span></span><br />
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<span lang="CA"><span style="font-family: Verdana, sans-serif;"><b>Crema d'Avellanes</b><o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">250 g mantega (a temperatura ambient)<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">250 g sucre glass<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">2 tablespoons crema d'avellanes<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Bateu la mantega fins aconseguir una crema ben blanqueta. Afegiu-hi el sucre glass i bateu, primer a baixa velocitat per no acabar amb la cuina tota blanca, i un cop el sucre quedi incorporat, bateu a velocitat més alta per arribar a tenir una crema ben airejada. Finalment, afegiu-hi la crema d'avellanes i segui batent fins que la crema sigui homogènia.<span class="apple-converted-space"> </span></span></span><br />
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;"><b>Hazelnut Butter Cream</b><o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">250 g butter (at room temperature)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">250 g icing sugar<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">2 tablespoons hazelnut
cream <o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="EN-US">Beat the butter with
the help of an electric mixer until having a pale cream. Add the icing sugar
and beat. First, at low speed if you don’t want to end up with a white kitchen,
but once the sugar is incorporated, beat at higher temperature until obtaining
a nice cream. Finally, add the hazelnut cream and keep beating until it’s well
incorporated.</span><span lang="EN-US"> </span><span lang="CA"><o:p></o:p></span></span><br />
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<b style="font-family: Verdana, sans-serif;">Cupcakes Sense Gluten</b></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">190 g farina de blat
de moro<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">200 g sucre blanc<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">1 1/2 teaspoon llevat
químic (royal)<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon sal<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">1 ou gran<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">200 ml llet<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">2 tablepoons oli
vegetal<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">En un bol, barregeu
la farina de blat de moro, el llevat i la sal. En un altre bol, bateu bé el sucre
amb l'ou, fins a obtenir una mescla ben blanqueta i cremosa. Jo he fet servir
sucre blanc, però trobo que el sucre morè o de canya hauria anat molt bé en
aquesta recepta ja que el toc torradet i fins i tot de canyella del sucre que
no està refinat hauria quedat molt bé combinat amb les avellanes (així que m'ho
apunto per a la propera).<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Afegiu l'oli a la
mescla de l'ou i el sucre. Jo hi he posat oli d'avellanes, ja que vaig comprar
crema d'avellanes i en obrir el pot he vist que hi havia un munt d'oli, així
que l'he aprofitat i la veritat és que ha sigut tot un encert. Si no teniu
crema d'avellanes, i per tant no teniu oli d'avellanes, optaria per
utilitzar un oli vegetal suau, com el de gira-sol. Quan ja tingueu l'oli ben
incorporat, afegiu-hi la meitat de la barreja de farina i barregeu bé. Llavors
aboqueu-hi la llet i torneu a barrejar, i finalment afegiu-hi el que queda de
farina i mescleu bé fins obtenir una massa homogènia. Us quedarà força líquida,
és normal ja que no hi ha gluten.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Aboqueu aquesta massa
a les càpsules de cupcakes. Les podeu omplir fins a tres quartes parts o més ja
que la massa pujarà poc, com que no té gluten no puja com quan utilitzem farina
de blat.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Fornegeu durant uns
20 minuts, o fins que al punxar un escuradents al centre del cupcake, aquest
surti net.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Deixeu refredar abans
de cobrir amb la crema d'avellanes, i a llepar-se els dits!!<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;"><b><br /></b></span></span>
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;"><b>Gluten Free Cupcakes</b><o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">190 g corn flour<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">200 g sugar<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">1 1/2 teaspoon baking
powder<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">1 large egg<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">200 ml milk<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">2 tablespoons
vegetable oil<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">In a bowl, mix the corn flour,
baking powder and salt. In another bowl, beat the sugar and egg until the
mixture is creamy and pale. I used white sugar, but I think brown sugar would
have been better with this recipe because the toast and cinnamon taste of unrefined
sugar would have combined very well with the hazelnuts (so I’ll take note for
next time). <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Add the oil to the
sugar and egg mixture. I used hazelnut oil because I had bought hazelnut cream
and when I opened the jar I realized there was so much oil in it that I decided
to use it in the recipe. The truth is that I made a good choice. If you don’t
have hazelnut cream and consequently not hazelnut oil either, I’d use a mild
vegetable oil, such as sunflower. Once the oil is incorporated, add half the
flour mixture and mix. Then, add the milk and mix again. Finally, add the
remaining flour and mix until everything is well incorporated. The batter will
come out quite liquid, it’s normal because there is no gluten. <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Distribute the
batter into the cupcake capsules. The cupcakes will rise very little in the
oven because there is no gluten and they don’t rise as much as they do with
wheat flour, so you can fill the capsules more than you would normally do. <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Bake for 20 minutes, or until a
toothpick comes out clean when inserting it in the middle of a cupcake. <o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Let cool before covering with the
hazelnut butter cream and enjoy!!</span><span style="font-size: medium;"> <o:p></o:p></span></span></div>
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Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com0tag:blogger.com,1999:blog-6506028801285834501.post-23980106491804061082013-09-09T00:27:00.002+02:002013-09-09T00:40:30.232+02:00Apple Streusel Cupcakes <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRBMfeXg8OgxSaTMN_FPjWlcSXxBgq_6qOfnFxJvwTM8gMF3w3GDhkwcBuAO9t064PqcCqt-E-Q8TeUxt7CTeyMEFbVupQUPp2VvufJtXWEEdpE_IgOJXrlhnbKvvW4WeMgecAiMfBbnr/s1600/apple+streusel+cupcakes+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRBMfeXg8OgxSaTMN_FPjWlcSXxBgq_6qOfnFxJvwTM8gMF3w3GDhkwcBuAO9t064PqcCqt-E-Q8TeUxt7CTeyMEFbVupQUPp2VvufJtXWEEdpE_IgOJXrlhnbKvvW4WeMgecAiMfBbnr/s320/apple+streusel+cupcakes+6.jpg" width="320" /></span></a></div>
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Arriba la festa major i tenim pluja totes les tardes!!! Sap greu que s'hagin de suspendre les activitats que estan preparades amb tant d'esforç i il·lusió, però també va bé passar una estona a casa de manera relaxada i gaudint d'un berenar casolà.</span><br />
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It's our town festival all weekend and it's rainning all afternoons!! It's such a pity they've had to cancel the outdoor activities, especially because preparing them takes lots of effort and excitement, but spending some relaxing time at home together with some homemade treats is also nice. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-nYYVka4_pdEJyJxEjckWthnch2J2DrmxvJ1BC5kvmsWLD9VZYaNzSpzKJBUeYhZezlUca5tMcnGcgcSPE1JfYKITP5Ohw5MkodMunDyIuPAo66Erj1-zRUxsrD_0TVGwH-2Gr9vNMyV/s1600/apple+streusel+cupcakes+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-nYYVka4_pdEJyJxEjckWthnch2J2DrmxvJ1BC5kvmsWLD9VZYaNzSpzKJBUeYhZezlUca5tMcnGcgcSPE1JfYKITP5Ohw5MkodMunDyIuPAo66Erj1-zRUxsrD_0TVGwH-2Gr9vNMyV/s320/apple+streusel+cupcakes+4.jpg" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2fHm4c2T9nBQkdzH6PTXeHVTJz3Q4iUSq5x5j-3HN_iYZZ3H-3zlMkuj-nXRaOEsLmLpWU7Z6YGLaHuoPX7U-vNpZyWs_YWH4RnEGx0mVPZqECCe5KtF-zyhFSs-sjNrL1ff1-Rcaxv2g/s1600/apple+streusel+cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2fHm4c2T9nBQkdzH6PTXeHVTJz3Q4iUSq5x5j-3HN_iYZZ3H-3zlMkuj-nXRaOEsLmLpWU7Z6YGLaHuoPX7U-vNpZyWs_YWH4RnEGx0mVPZqECCe5KtF-zyhFSs-sjNrL1ff1-Rcaxv2g/s320/apple+streusel+cupcakes.jpg" width="320" /></span></a></div>
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Aquests cupcakes d'apple streusel ho tenen tot!!! Pa de pessic esponjós, fruita fresca ben tendra i topping cruixent amb fruits secs... són tan bons, que quasi ploro el primer cop que els vaig tastar!!! En serio, va ser com tenir un tros de cel a la boca!!! A més, són ben fàcils de fer, així que us animo de veritat a provar-los!! </span></div>
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These apple streusel cupcakes have everything!! Moist cupcake, fresh fruit and crunchy topping with nuts... they are so good that I almost cried the first time I had them!! Seriously, it was like having a piece of heaven in my mouth!!! And they are so easy to make, that I really encourage you to try them!!</span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZD_tw4YgO4NiMme-5fCOsoGPfyfAaO27U6jkBcyLcQgeP75vZtWfI6aXEliWFMd_U3D6ELs3aV1P1jQAy7P8SKuNWKx6BFWu8RHM_ufygF6bxGh8sjEEZtILT3JP8MFfPxzw3JdY7VGL/s1600/apple+streusel+cupcakes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZD_tw4YgO4NiMme-5fCOsoGPfyfAaO27U6jkBcyLcQgeP75vZtWfI6aXEliWFMd_U3D6ELs3aV1P1jQAy7P8SKuNWKx6BFWu8RHM_ufygF6bxGh8sjEEZtILT3JP8MFfPxzw3JdY7VGL/s320/apple+streusel+cupcakes+1.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6R3LuE9TAmVX45gEZyojraqQvArsz8-7wLsxrOSbQE-S722T-X8P2TIbUYDi5RAYlsiKsl4H2RDKUXsSYVniydlu_Jss9BmR2iR6samEiQUE15CRek4WG692HXwmui-UcS-QQ_Ell3Mn/s1600/apple+streusel+cupcakes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6R3LuE9TAmVX45gEZyojraqQvArsz8-7wLsxrOSbQE-S722T-X8P2TIbUYDi5RAYlsiKsl4H2RDKUXsSYVniydlu_Jss9BmR2iR6samEiQUE15CRek4WG692HXwmui-UcS-QQ_Ell3Mn/s320/apple+streusel+cupcakes+2.jpg" width="320" /></a></span></div>
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Ingredients: </span></div>
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<span style="font-family: Verdana, sans-serif;">110 g mantega, a temperatura ambient</span></div>
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<span style="font-family: Verdana, sans-serif;">200 g sucre blanc</span></div>
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<span style="font-family: Verdana, sans-serif;">2 ous grans</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon extracte de vainilla</span></div>
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<span style="font-family: Verdana, sans-serif;">260 g farina</span></div>
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<span style="font-family: Verdana, sans-serif;">2 teaspoons llevat químic (royal)</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 teaspoon sal</span></div>
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<span style="font-family: Verdana, sans-serif;">160 ml llet</span></div>
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<span style="font-family: Verdana, sans-serif;">2 pomes grans, pelades i tallades a trossets ben petits</span></div>
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<span style="font-family: Verdana, sans-serif;">Streusel Topping:</span></div>
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<span style="font-family: Verdana, sans-serif;">65 g farina</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon canyella en pols</span></div>
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<span style="font-family: Verdana, sans-serif;">40 g mantega, a temperatura ambient</span></div>
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<span style="font-family: Verdana, sans-serif;">70 g sucre morè</span></div>
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<span style="font-family: Verdana, sans-serif;">20 g avellanes torrades tallades a trossets (també es poden utilitzar nous o ametlles)</span></div>
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<span style="font-family: Verdana, sans-serif;">Preescalfeu el forn a 160ºC</span></div>
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<span style="font-family: Verdana, sans-serif;">En un bol, barregeu la farina, el llevat i la sal.</span></div>
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<span style="font-family: Verdana, sans-serif;">Bateu la mantega i el sucre en un altre bol més gran amb l'ajut d'un batedor elèctric fins obtenir una crema blanqueta. Com més estona bateu, més blanqueta quedarà! Afegiu-hi els ous, d'un en un, i l'extracte de vainilla, fins que quedin incorporats a la barreja. </span></div>
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<span style="font-family: Verdana, sans-serif;">Aboqueu-hi la meitat de la farina i barregeu bé. Llavors afegiu-hi la llet seguint barrejant la massa, i acabeu amb la resta de la farina, fins que quedi tot incorporat. </span></div>
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<span style="font-family: Verdana, sans-serif;">Per fer el topping, en un bol poseu-hi la farina i la canyella i afegiu-hi la mantega tallada a trossets. Barregeu bé amb una forquilla o similar fins aconseguir una textura com de molles de pa. Afegiu-hi el sucre i les avellanes tallades a trossets i barregeu bé. </span></div>
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<span style="font-family: Verdana, sans-serif;">Per muntar els cupcakes, distribuiu la massa de cupcakes a les càpsules de cupcake, poseu-hi els trossets de poma per sobre, i finalment pose-hi una cullerada del topping. </span></div>
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<span style="font-family: Verdana, sans-serif;">Fornegeu durant 15-20 minuts, o fins que veieu que estan dauradets de sobre i al punxar-hi un escuradents al centre, aquest surt sec. </span></div>
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<span style="font-family: Verdana, sans-serif;">Que els gaudiu molt!!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxbvgk1yj9OQf0kUtS190AFpmxAw3ap3RIOecXt7-pheWrRgcE6NLoxGVmCyTJCXxibK8IkPHxh8WNMzqAsvot0r8U6zvKIW37T9B8PaWqrbMpO3f7vZMD4zFkHv9YOPMgdFQBztodF2V/s1600/apple+streusel+cupcakes+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxbvgk1yj9OQf0kUtS190AFpmxAw3ap3RIOecXt7-pheWrRgcE6NLoxGVmCyTJCXxibK8IkPHxh8WNMzqAsvot0r8U6zvKIW37T9B8PaWqrbMpO3f7vZMD4zFkHv9YOPMgdFQBztodF2V/s320/apple+streusel+cupcakes+3.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients: </span></div>
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<span style="font-family: Verdana, sans-serif;">110 g butter, at room temperature</span></div>
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<span style="font-family: Verdana, sans-serif;">200 g sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">2 large eggs</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">260 g flour</span></div>
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<span style="font-family: Verdana, sans-serif;">2 teaspoons baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 teaspoon salt</span></div>
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<span style="font-family: Verdana, sans-serif;">160 ml milk</span></div>
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<span style="font-family: Verdana, sans-serif;">2 big apples, peeled, cored and chopped into small pieces</span></div>
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<span style="font-family: Verdana, sans-serif;">Streusel Topping:</span></div>
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<span style="font-family: Verdana, sans-serif;">65 g flour</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon ground cinnamon</span></div>
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<span style="font-family: Verdana, sans-serif;">40 g butter, at room temperature</span></div>
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<span style="font-family: Verdana, sans-serif;">70 g brown sugar</span></div>
<span style="font-family: Verdana, sans-serif;">20 g toast hazelnuts, chopped (you can also use walnuts or almonds)</span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat the oven to 160ºC</span><br />
<span style="font-family: Verdana, sans-serif;">In a bowl, mix the flour, baking powder and salt.</span><br />
<span style="font-family: Verdana, sans-serif;">Beat the butter and sugar in a bigger bowl with the help of an electrical mixer until having a fluffly, pale cream. The more you beat, the paler it will be! Add the eggs, one at a time, and the vanilla extract, and beat until fully incorporated. </span><br />
<span style="font-family: Verdana, sans-serif;">Add half the flour mixture and mix. Then, add the milk and finish with the remaining flour, until having a nice uniform batter. </span><br />
<span style="font-family: Verdana, sans-serif;">For the topping, put the flour and cinnamon in a bowl and add the butter chopped in dices. Mix with the help of a fork or similar, until it resembles coarse crumbs. Stir in the sugar and chopped hazelnuts and mix well. To assemble the cupcakes, distribute the batter into cupcake capsules, evenly place the chopped apples on top of the batter and finally sprinkle with the streusel topping.</span><br />
<span style="font-family: Verdana, sans-serif;">Bake for 15-20 minuts, or until they are golden on top and a toothpick comes out dry when inserting it in the centre of a cupcake. </span><br />
<span style="font-family: Verdana, sans-serif;">Enjoy them so much!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97ihAGGmObC7FtBAhQWmxB4mnSItEfFxUWvNa7ON8t62zRUI85P5BZkFHCyQKRIWeJoTTYvX1w_W8XtF16b_HC8uniKUfLV31WsKHlZIOZZ0WnZyBh9OrAWj4BKHOLHsc4h-cqwAyR_PS/s1600/apple+streusel+cupcakes+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97ihAGGmObC7FtBAhQWmxB4mnSItEfFxUWvNa7ON8t62zRUI85P5BZkFHCyQKRIWeJoTTYvX1w_W8XtF16b_HC8uniKUfLV31WsKHlZIOZZ0WnZyBh9OrAWj4BKHOLHsc4h-cqwAyR_PS/s320/apple+streusel+cupcakes+5.jpg" width="320" /></span></a></div>
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Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com1tag:blogger.com,1999:blog-6506028801285834501.post-77581472030490843912013-08-26T18:56:00.003+02:002013-09-09T00:28:04.052+02:00Pastís de Xocolata amb Fruites del Bosc / Chocolate Cake with Berries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3zIrZLtCb7LcB2IDZb6N9M6dVkST5E3Q7uyDDTA8GGKzy6Nj7AJA-JXjembVqEg-Au_n6wUHzyWIvPcPTYq_uk93zixDmbPChG-5AXU-9PPZOMioXxgVwMSyVlMy_X9R9pEkgpFzOSwH4/s1600/past%C3%ADs+de+xocolata+i+fruites+del+bosc.5jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3zIrZLtCb7LcB2IDZb6N9M6dVkST5E3Q7uyDDTA8GGKzy6Nj7AJA-JXjembVqEg-Au_n6wUHzyWIvPcPTYq_uk93zixDmbPChG-5AXU-9PPZOMioXxgVwMSyVlMy_X9R9pEkgpFzOSwH4/s320/past%C3%ADs+de+xocolata+i+fruites+del+bosc.5jpg.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Pot ser que un pastís es desmunti, es desconstrueixi, es torni a construir i segueixi estant deliciós? Aquest sí!!!</span><br />
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<span style="font-family: Verdana, sans-serif;">Can a cake dismantle, deconstruct, construct again and still be delicious? This one sure can!!</span><br />
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<span style="font-family: Verdana, sans-serif;">És el gran problema que tenen els pastissos viatgers, i aquest va haver d'afrontar moooooltes corbes fins arribar a Cornellana, al peu del Cadí. Doncs això, que no va poder amb tanta corba i quan va arribar al destí vaig haver de dir allò de "no ho ha pogut superar", snif snif.... Els pisos es van desmuntar, les fruites del bosc van caure, es va empastifar tot de xocolata.... uffff</span><br />
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<span style="font-family: Verdana, sans-serif;">This is the big trouble with traveller cakes, and this one had to confront looooots of curves until getting to Cornellana, a llitle mountain village in Cadí, a well-known Catalan mountain range. As I was saying, this cake couldn't take as many curves and once it got to the destination I had to say that "it couldn't overcome it", snif snif... The layers came apart, the berries fell off and it got chocolate all over.... uffff</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-RZABE-DtPJRJfQR7pqhRxOwZPZLsXCrOYkWqItBCarnXMctCseq3d3wLy1VVxAERxD84fezitJRjbezCfsRwStoh6BC13qRI3GZztDaeL18jok_DSqrEt25-DgmyORgQuVKir7pohvYZ/s1600/past%C3%ADs+de+xocolata+i+fruites+del+bosc+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-RZABE-DtPJRJfQR7pqhRxOwZPZLsXCrOYkWqItBCarnXMctCseq3d3wLy1VVxAERxD84fezitJRjbezCfsRwStoh6BC13qRI3GZztDaeL18jok_DSqrEt25-DgmyORgQuVKir7pohvYZ/s320/past%C3%ADs+de+xocolata+i+fruites+del+bosc+1.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Per sort, va arribar a mans hàbils que el van tornar a construir, una mica diferent del que veieu ara a les fotos, però es va tornar a construir!!! Tot i el canvi, va quedar també bonic i sobretot boníssim!! Ens van demanar que en guardéssim una mica i no vem poder deixar ni una engruna. Què lleig, oi? Però és que qui es pot resistir a tal delícia? </span><br />
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<span style="font-family: Verdana, sans-serif;">Luckily enough, it got into skillful hands that reconstructed it, a little bit different than what you see now in the pictures, but it got reconstructed after all!!! Despite de change, it turned up pretty too and what's more it was sooo tasty and good!!! We were asked to keep some of it and we couldn't even save a crumb. It's not very nice, right? But who can resist such a delicacy?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHE3xccF5_Jvu8UzecW43JSqny_8eRqqdBJp69Wd08XQPsrgZilzbjPO_u1dk3ttGQfkUlyCoUMx3inYYDs6XJMSL-_62pnpRwN8MTiSco3icqjS0HTUPFq3TchVQJr4fPFzmtnfva8yX/s1600/past%C3%ADs+de+xocolata+i+fruites+del+bosc.4jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHE3xccF5_Jvu8UzecW43JSqny_8eRqqdBJp69Wd08XQPsrgZilzbjPO_u1dk3ttGQfkUlyCoUMx3inYYDs6XJMSL-_62pnpRwN8MTiSco3icqjS0HTUPFq3TchVQJr4fPFzmtnfva8yX/s320/past%C3%ADs+de+xocolata+i+fruites+del+bosc.4jpg.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Construït o desconstruït, segur que amb un pastís com aquest triomfareu, sobretot si us agrada la xocolata!!</span></div>
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<b><span style="font-family: Verdana, sans-serif;">Ingredients: </span></b><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b>
100 g mantega a temperatura ambient</span><br />
<span style="font-family: Verdana, sans-serif;">260 g sucre</span><br />
<span style="font-family: Verdana, sans-serif;">2 ous grans</span><br />
<span style="font-family: Verdana, sans-serif;">45g cacau en pols sense sucre</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon extracte de vainilla</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 teaspoon bicarbonat</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 teaspoon llevat químit (royal)</span><br />
<span style="font-family: Verdana, sans-serif;">un pessic de sal</span><br />
<span style="font-family: Verdana, sans-serif;">170 g farina</span><br />
<span style="font-family: Verdana, sans-serif;">160 ml llet</span><br />
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<span style="font-family: Verdana, sans-serif;">Preescalfeu el forn a 160ºC</span><br />
<span style="font-family: Verdana, sans-serif;">Comenceu batent la mantega i el sucre amb l'ajut d'un batedor elèctric fins obtenir una crema blanqueta. Afegiu-hi els ous, d'un en un, fins que quedin ben incorporats. Afegiu l'extracte de vainilla, el cacau en pols, el pessic de sal, el bicarbonat i el llevat químic i barregeu bé. Aboqueu la meitat de la farina, llavors tota la llet, i finalment el que queda de farina. Remeneu bé fins obtenir una barreja homogènia.</span><br />
<span style="font-family: Verdana, sans-serif;">Aboqueu la barreja en els motlles per a pastís prèpiament engreixats (amb una mica d'oli o mantega) i aplaneu la massa amb l'ajut d'una espàtula. Amb aquesta recepta podreu omplir tres motlles de 20 cm de diàmetre (o dos motlles i amb la resta de la massa fer cupcakes com vaig fer jo, hehe).</span><br />
<span style="font-family: Verdana, sans-serif;">Fornegeu uns 25-30 minuts o fins que un escuradents surti sec quan punxeu el centre d'un pastís.</span><br />
<span style="font-family: Verdana, sans-serif;">Deixeu refredar completament abans de farcir i cobrir de xocolata i fruites del bosc.</span><br />
<span style="font-family: Verdana, sans-serif;">La recepta de la ganache de xocolata la trobareu <a href="http://cupcakesbysilvia.blogspot.com.es/2011/08/chocolate-ganache.html">aquí</a>.</span><br />
<span style="font-family: Verdana, sans-serif;">I ara a construir!! (o desconstruir, que també va bé ;))) </span><br />
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<span style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgojJuMN_knAIcnyyTIf6rDECbBbag5t_MgSBhwHY1vUkdAfiLF94WoZrF_ETVfQPxFeNn_lwrkH7LBmzLFS5smq9HC2GIE-LVgIOFjx9kB1yX67jjwLtLNjBFzRaRIbGHjJfKdyBxG9j/s320/pastis+de+xocolata+i+fruites+del+bosc+2.jpg" width="320" /></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Constructed or deconstructed, you'll sure make a perfect cake with this recipe, especially if you are chocolate lovers!!</span><br />
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
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<span style="font-family: Verdana, sans-serif;">100 g butter at room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">260 g sugar</span><br />
<span style="font-family: Verdana, sans-serif;">2 large eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">45 g cocoa powder</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 teaspoon baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 teaspoon baking soda</span><br />
<span style="font-family: Verdana, sans-serif;">a pinch of salt</span><br />
<span style="font-family: Verdana, sans-serif;">170 g flour</span><br />
<span style="font-family: Verdana, sans-serif;">160 ml milk</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 160ºC</span><br />
<span style="font-family: Verdana, sans-serif;">Start by beating the butter and sugar together with the help of an electrical mixer until having a white fluffy cream. Add the eggs, on at a time, mixing until incorporated. Beat in the vanilla extract, cocoa powder, baking powder, baking soda and salt until well mixed. Add half the flour, then all the milk, and finish with the remaining flour. Mix well until everything is well combined.</span><br />
<span style="font-family: Verdana, sans-serif;">Pour the mixture into the previously greased cake mold and smooth over with a spatula. You'll be able to fill three 20-cm cake mold with this recipe (or two and bake cupcakes with the remaining mixture, which is what I did, hehe)</span><br />
<span style="font-family: Verdana, sans-serif;">Bake for 25-30 minutes or until a toothpick comes out dry when inserting it in the middle of a cake. </span><br />
<span style="font-family: Verdana, sans-serif;">Let cool completely before filling and covering with the chocolate ganache and adding the berries.</span><br />
<span style="font-family: Verdana, sans-serif;">You'll find the recipe of the chocolate ganache <a href="http://cupcakesbysilvia.blogspot.com.es/2011/08/chocolate-ganache.html">here.</a></span><br />
<span style="font-family: Verdana, sans-serif;">Enjoy constructing this cake, or deconstructing it ;)))</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwb90R1ZKmmubCzOqnHUueqBHmV8CCtMDzURT4LPBe7Ty_o44Y4AyntIHwdqEg2W113B5wyYyMhanoBYLHmS_c06l-DUORS0KwZczz3OHUOgb6T_0QNLbriIwGhchgy798HObDHY6XJTBk/s1600/past%C3%ADs+de+xocolata+i+fruites+del+bosc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwb90R1ZKmmubCzOqnHUueqBHmV8CCtMDzURT4LPBe7Ty_o44Y4AyntIHwdqEg2W113B5wyYyMhanoBYLHmS_c06l-DUORS0KwZczz3OHUOgb6T_0QNLbriIwGhchgy798HObDHY6XJTBk/s320/past%C3%ADs+de+xocolata+i+fruites+del+bosc.jpg" width="320" /></span></a></div>
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Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com3tag:blogger.com,1999:blog-6506028801285834501.post-81508495433267737882013-08-22T18:48:00.001+02:002013-09-09T00:31:41.996+02:00Cupcakes de Nabius amb Frosting de Xocolata / Blueberry Cupcakes with Chocolate Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgfZsSdhXim99a8_8WbtqeITrhaAvIpgOuFTQUq2vsvAWuCMTMsrvsfejXwvSQYmlqavfRU308j0GhsHtpfhya8feeM9CAG-w9x9MuMBdoL-im-uZAu5PgtRssVx-Bs0cEMtAXYry01u7/s1600/cupcakes+de+nabius+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgfZsSdhXim99a8_8WbtqeITrhaAvIpgOuFTQUq2vsvAWuCMTMsrvsfejXwvSQYmlqavfRU308j0GhsHtpfhya8feeM9CAG-w9x9MuMBdoL-im-uZAu5PgtRssVx-Bs0cEMtAXYry01u7/s320/cupcakes+de+nabius+5.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Fa un parell de dies va ser l'aniversari d'una bona amiga meva. Com que m'havia convidat a casa seva, no podia pas presentar-m'hi amb les mans buides, oi? Aquests cupcakes de Nabius amb frosting de xocolata li van fer moooolta il·lusió, no només perquè estaven deliciosos, sinó també perquè aquestes coses fan il·lusió i ja està ;))</span><br />
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<span style="font-family: Verdana, sans-serif;">A couple days ago it was one of my good friend's birthday. She had invited me to her house, so I just couldn't show up there with my hands empty, could I? She really liked these Blueberry cupcakes with Chocolate Frosting, not only because they are delicious but also because people just like this kind of things ;)) </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oWJR9sfArUH7gCN46o4jXRfBiaVX9p9xZDW2Da5Fe3G8dR4tnfV_XaCwcA_F0XbJIEt71GJzl3KOE67iWQFtmtQ1ef6AdhQxiJCuop_xsiKMiOzH_oF8c4txHHnacluWsdA8cDT4-f4X/s1600/cupcakes+de+nabius.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oWJR9sfArUH7gCN46o4jXRfBiaVX9p9xZDW2Da5Fe3G8dR4tnfV_XaCwcA_F0XbJIEt71GJzl3KOE67iWQFtmtQ1ef6AdhQxiJCuop_xsiKMiOzH_oF8c4txHHnacluWsdA8cDT4-f4X/s320/cupcakes+de+nabius.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Fer postres amb nabius va molt bé, primer pel seu sabor espectacular, entre àcid i dolç a la vegada, i segon perquè si no en teniu de frescos, en podeu trobar de congelats, en conserva, o en melmelada. Sigui de la manera que sigui, tindreu l'èxit assegurat.</span><br />
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<span style="font-family: Verdana, sans-serif;">Baking with blueberries really works well. First of all, because of the fantastic taste they have, sweet and sour at the same time, and second of all because if you can't have them fresh, you can also find them frozen, in preserve or in jam. Either way, it will surely be a success. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO8eulPhNg_GzYcmBJqA9_cKgUgNZyX7T9tx7c8xRiaTOKDlhY8mFuX9bHCEzu6pFQr36neoQ9wBkwBcsJW2UDbZwax4LTj7pAfAMAUsn54VzKHmK2oeRx6ppiMEd9o-DJUI0vV27LwW_J/s1600/cupcakes+de+nabius+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO8eulPhNg_GzYcmBJqA9_cKgUgNZyX7T9tx7c8xRiaTOKDlhY8mFuX9bHCEzu6pFQr36neoQ9wBkwBcsJW2UDbZwax4LTj7pAfAMAUsn54VzKHmK2oeRx6ppiMEd9o-DJUI0vV27LwW_J/s320/cupcakes+de+nabius+1.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">El frosting de xocolata és tot un clàssic, va bé amb infinitat de cupcakes, sobretot els que porten fruites del bosc com els nabius!! Si sou xocolaters, feu servir una xocolata amb alt contingut de cacau, i sigueu generosos :)) La recepta del frosting la trobareu <a href="http://cupcakesbysilvia.blogspot.com.es/2011/08/chocolate-ganache.html">aquí</a>.</span><br />
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<span style="font-family: Verdana, sans-serif;">Chocolate Frosting is such a classic, it matches infinity of cupcakes, especially the ones with berries just like blueberries!! If you are chocolate addicts, use chocolate with a high cocoa content and be generous :)) You'll find the chocolate frosting <a href="http://cupcakesbysilvia.blogspot.com.es/2011/08/chocolate-ganache.html">here</a>. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-8Pq7yAxVMRIlyUP7cebXjxyHrzwKO-vlcAZemDmd-DzaM-7IltOjxuH0DZ6vWJWwfBttJHUFZqkwdTEKBMNdHmLrvuucJWbVODcXOorabPAlnxMi9DChZ7RXeTw7flOEpD7jYSyCsjg/s1600/cupcakes+de+nabius+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-8Pq7yAxVMRIlyUP7cebXjxyHrzwKO-vlcAZemDmd-DzaM-7IltOjxuH0DZ6vWJWwfBttJHUFZqkwdTEKBMNdHmLrvuucJWbVODcXOorabPAlnxMi9DChZ7RXeTw7flOEpD7jYSyCsjg/s320/cupcakes+de+nabius+3.jpg" width="320" /></span></a></div>
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<b><span style="font-family: Verdana, sans-serif;">Ingredients per als Cupcakes de Nabius: </span></b><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b>
100 g mantega a temperatura ambient</span><br />
<span style="font-family: Verdana, sans-serif;">120 g sucre</span><br />
<span style="font-family: Verdana, sans-serif;">2 ous grans</span><br />
<span style="font-family: Verdana, sans-serif;">120 g farina</span><br />
<span style="font-family: Verdana, sans-serif;">2 teaspoons llevat químic (royal)</span><br />
<span style="font-family: Verdana, sans-serif;">100 g nabius frescos, congelats, en conserva o en melmelada</span><br />
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Preescalfeu el forn a 160ºC</span><br />
<span style="font-family: Verdana, sans-serif;">Primer de tot, bateu la mantega amb l'ajut d'un batedor elèctric fins obtenir una crema ben blanqueta. Afegiu-hi el sucre i seguiu batent una mica més, fins tenir una crema homogènia. Afegiu-hi els ous, d'un en un i bateu bé.</span><br />
<span style="font-family: Verdana, sans-serif;">Baixeu la velocitat del batedor quan afegiu la farina si no voleu que la vostra cuina quedi tota blanca!! Jo l'afegeixo de mica en mica, en tres vegades.</span><br />
<span style="font-family: Verdana, sans-serif;">Finalment, afegiu-hi els nabius i remeneu la barreja. Fàcil oi?</span><br />
<span style="font-family: Verdana, sans-serif;">Distribuïu la massa a les càpsules de cupcake. No les ompliu massa, només fins a la meitat, i feu servir un motlle per a cupcakes per fornejar-los, així en comptes de créixer cap als costats, creixeran cap a dalt quan siguin al forn. Si veieu que al forn creixen massa punxeguts i es trenquen de dalt, i el que voleu són cupcakes més planets, proveu d'abaixar una mica la temperatura del forn. Estaran fets al cap d'uns 20 minuts aproximadament, o fins que un escuradents surti sec quan el punxeu a un dels cupcakes. </span><br />
<span style="font-family: Verdana, sans-serif;">Deixeu-los refredar del tot abans de posar el frosting de xocolata per sobre.</span><br />
<span style="font-family: Verdana, sans-serif;">I bon profit!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqCYdqLGOmsp-SxUaoPk7bCiIR12Qw1hDyEOOCQmLLCVqyYsEw6cuMRC_z80pdVokYS3dhoCtTXOGRfHv9cx8SY3bXHvsF2W91DFlN46AGfRvl7mNBDYKl16sHO5rwqgAAlQVthvZMbUUX/s1600/cupcakes+de+nabius+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqCYdqLGOmsp-SxUaoPk7bCiIR12Qw1hDyEOOCQmLLCVqyYsEw6cuMRC_z80pdVokYS3dhoCtTXOGRfHv9cx8SY3bXHvsF2W91DFlN46AGfRvl7mNBDYKl16sHO5rwqgAAlQVthvZMbUUX/s320/cupcakes+de+nabius+4.jpg" width="320" /></span></a></div>
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<b><span style="font-family: Verdana, sans-serif;">Ingredients for the Blueberry Cupcakes: </span></b><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b>100 g butter at room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">120 g sugar</span><br />
<span style="font-family: Verdana, sans-serif;">2 large eggs</span><br />
<span style="font-family: Verdana, sans-serif;">120 g flour</span><br />
<span style="font-family: Verdana, sans-serif;">2 teaspoons baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">100 g fresh blueberries, frozen, preserve or jam</span><br />
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<span style="font-family: Verdana, sans-serif;">Pre-heat the oven to 160ºC</span><br />
<span style="font-family: Verdana, sans-serif;">First of all, beat the butter with the help of an electrical mixer until obtaining a white cream. Add the sugar and keep beating until having a homogeneous cream. Add the eggs, one at a time, and beat well. Slow down the speed of your mixer when adding the flour if you don't want to end up with a white kitchen!! I add it in three additions. </span><br />
<span style="font-family: Verdana, sans-serif;">Finally, add the blueberries and mix. Easy, right?</span><br />
<span style="font-family: Verdana, sans-serif;">Fill the cupcake capsules up to their half and use a cupcake mold to bake the cupcakes, this way instead of rising to the sides they will rise up while baking. If you see that the cupcakes rise so much and break the tops, and what you really want are nice, flat cupcakes, try turning down the temperature of your oven a bit. </span><br />
<span style="font-family: Verdana, sans-serif;">They will be cooked after 20 minutes approximately, or until a toothpick comes out dry when inserting it into a cupcake. </span><br />
<span style="font-family: Verdana, sans-serif;">Let them cool completely before adding the frosting on top. </span><br />
<span style="font-family: Verdana, sans-serif;">And enjoy them!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXB1RwT_7ldzPVEFslDVupxcW6er3Wf9ibdIK41nVw9LcTThPXXXiT1tYcdzhJWzbmob1chglZMgRfB5X0pb0bbwRvU2jAamOwfKP9j8lb2KKLMj3Hsy6bhwadEnlPn0b1v65kYP69qdED/s1600/cupcakes+de+nabius+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXB1RwT_7ldzPVEFslDVupxcW6er3Wf9ibdIK41nVw9LcTThPXXXiT1tYcdzhJWzbmob1chglZMgRfB5X0pb0bbwRvU2jAamOwfKP9j8lb2KKLMj3Hsy6bhwadEnlPn0b1v65kYP69qdED/s320/cupcakes+de+nabius+2.jpg" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com0tag:blogger.com,1999:blog-6506028801285834501.post-49011894016605121372013-08-21T11:35:00.000+02:002013-09-09T00:32:18.299+02:00Xarop de Xocolata / Chocolate Syrup<div class="separator" style="clear: both; text-align: center;">
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUpg8yk9n-X_tL9LyqgsZ82U5-LQkuZL22p8JuNTdMDp_-I-N0_dqeabV5GlcOnaReow5ZJlojboVs3k3-rQHAD5iinV57QK8zURXeWqaYg-a_l5YOoPd0S1S5FLichWNmYYhTfTNYQB9/s320/xarop+de+xocolata+3.jpg" /></div>
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 15px; text-align: start;">Vaig provar de fer aquest xarop de xocolata a principis d'estiu i ha tingut tant èxit a casa, que crec que val la pena que proveu de fer-lo vosaltres també. </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 15px; text-align: start;">Tot i tenir un alt contingut de xocolata, no hi ha conservants, ni sabors artificials afegits. És com el xarop que comprarieu a la botiga, però millor i més saludable. A més, és molt fàcil de fer, en menys de 10 minuts ja està fet! Em sembla que un cop proveu aquesta recepta, ja no comprareu xarop de xocolata mai més. </span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 15px; text-align: start;">I made this chocolate syrup in the beginning of the summer and it's been such a success at home that I think you should try making it too. Although it has a high content of chocolate, there are no preservatives or artificial flavors added. It's like the one bought in the store, but better for you and healthier. Also, it's very easy to make, you'll have it made in less than 10 minutes! I think that once you try this recipe, you'll never buy chocolate syrup again. </span></div>
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<span style="font-family: Verdana, sans-serif;">Aquest xarop de xocolata és perfecte per afegir per sobre el gelat, farcir crepes o pastissos... mmmm si trobeu altres llocs on poder utilitzar-lo, feu-m'ho saber!! A més, podeu afegir-hi el vostre toc personal i crear el vostre propi xarop de xocolata amb cacahuets, cafè en pols, suc de taronja o extracte de menta, coco... </span></div>
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<span style="font-family: Verdana, sans-serif;">This chocolate syrup is perfect as an ice-cream topping, on crepes or as a cake filling... mmmm if you find other places where this would work, let me know!! You can also add your personal touch and create your own chocolate syrup by adding peanut butter, coffee powder, orange juice or flavor extracts like mint or coconut...</span></div>
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<span style="background-color: white; font-size: 15px; text-align: start;"><span style="font-family: Verdana, sans-serif;">És molt fàcil de fer. Només s'han de posar tots els ingredients (menys l'extracte de vainilla) en un olla que pugui anar al foc, i fer bullir. Per a una versió més líquida, amb un minut en tindreu prou. Si ho voleu més espès, deixeu bullir una mica més, entre 3 i 5 minuts. Quan estigui fred, afegiu-hi l'extracte de vainilla i guardeu en un pot o en una ampolla. </span></span></div>
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<span style="background-color: white; font-size: 15px; text-align: start;"><span style="font-family: Verdana, sans-serif;">It's very simple to make. Just put all the ingredients (except the vanilla extract) in a saucepan and bring them to a boil. For a more liquid version, 1 minute boiling will be enough. If you like it thicker, let boil a little bit more, between 3-5 minutes. When it's cold, add the vanilla extract and pour into a jar or bottle. </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /><b style="background-color: white; font-size: 15px;">Ingredients</b><span style="font-size: 15px;"><br /></span><span style="background-color: white; font-size: 15px; text-align: center;"><br /></span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 15px; text-align: center;">330 g sucre </span><br /><span style="background-color: white; font-size: 15px; text-align: center;">65 g xocolata negra en pols, sense sucres afegits</span><br /><span style="background-color: white; font-size: 15px; text-align: center;">220 ml aigua</span><br /><span style="background-color: white; font-size: 15px; text-align: center;">un pessic de sal </span><br /><span style="background-color: white; font-size: 15px; text-align: center;">2 tablespoons maizena (dissolta en una tablespoon d'aigua)</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 15px; text-align: center;">1 teaspoon extracte de vainilla</span><span style="font-family: Verdana, sans-serif;"><span style="font-size: 15px;"><br /></span><b style="background-color: white; font-size: 15px;"><br /></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b style="background-color: white; font-size: 15px;">Ingredients</b><br /><span style="background-color: white; font-size: 15px; text-align: center;">330 g sugar</span><br /><span style="background-color: white; font-size: 15px; text-align: center;">65 g unsweetened cocoa powder, dutch processed</span><br /><span style="background-color: white; font-size: 15px; text-align: center;">220 ml water</span><br /><span style="background-color: white; font-size: 15px; text-align: center;">a pinch of salt</span><br /><span style="background-color: white; font-size: 15px; text-align: center;">2 tablespoons cornstarch dissolved in a tablespoon of water</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 15px; text-align: center;">1 teaspoon vanilla extract</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEx0BON465VWhX2RqaGEHaqxU7yHm-2OEAHVwArUR4lujpwAFo2Mn6VI5AEkhvK6rhJUqwF5XVmINGtX5jli9hEJFdWWgr6zIDx52l4xwPlfjkg2_5fEVHD6S3dJADcWaYc3tr6hqb_XKV/s1600/xarop+de+xocolata+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEx0BON465VWhX2RqaGEHaqxU7yHm-2OEAHVwArUR4lujpwAFo2Mn6VI5AEkhvK6rhJUqwF5XVmINGtX5jli9hEJFdWWgr6zIDx52l4xwPlfjkg2_5fEVHD6S3dJADcWaYc3tr6hqb_XKV/s320/xarop+de+xocolata+2.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Font / Source: blog.dollhousebakeshoppe.com</span></div>
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Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com0tag:blogger.com,1999:blog-6506028801285834501.post-89724887786872813292013-08-14T17:51:00.001+02:002013-09-09T00:32:50.471+02:00Pastissos d'Aniversari / Birthday CakesCom passen els dies!!! Aquests pastissos ja fa setmanes que els vaig fer i els volia compartir amb vosaltres també al blog. Entre excursions, piscina, platja, muntanya,quedar amb amics, activitats infantils... bé, ja toca actualitzar una mica el blog també, no?<br />
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Time just flies!!! I made these cakes some weeks ago and I wanted to share them in the blog too. Amongst the swimming pool, beach, mountain, trips, gathering with friends, children activities... well, it's time to update the blog too, isn't it? <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAHMVhV9x9xl89fcr_KcR14iuMgffscIRftDW4sgL7hUyXJ-hmKjpQuxi9NCl66FIM_QNzNWzj4TG544xcNqMW8KZOBEKun3M3vcznsoaRBqwixSFjCdTac6d7zhnUrUByBoOMXPWt6ov/s1600/IMG_4172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAHMVhV9x9xl89fcr_KcR14iuMgffscIRftDW4sgL7hUyXJ-hmKjpQuxi9NCl66FIM_QNzNWzj4TG544xcNqMW8KZOBEKun3M3vcznsoaRBqwixSFjCdTac6d7zhnUrUByBoOMXPWt6ov/s320/IMG_4172.JPG" width="239" /></a></div>
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Aquest pastís el vaig fer per a la festa d'aniversari del meu fill Biel, que va fer 7 anys. Va ser una festa refrescant i divertida, amb jocs d'aigua i remullada a la piscina. Em va demanar un pastís d'estiu, així que com que l'únic que ens faltava era ser a la platja, vaig decidir recrear-la en el pastís. Al meu fill li va encantar!! I als que van poder menjar un tros també els va agradar molt!!<br />
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I made this cake for my son's birthday party. He just turned 7. We threw a refreshing and fun party with water games in the swimming pool. He asked for a summer cake, and because the only thing missing was the beach, I decided to recreate it in the cake. My son loved it!!! And the people who could eat a piece loved it too!! <br />
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Vaig fer un pa de pessic de vainilla banyat amb almívar de vainilla, farcit amb buttercream de vainilla i cobert de fondant. Si, si, tot de vainilla! va quedar súper humit i saborós. Boníssim!!<br />
La recepta del pa de pessic la trobareu <a href="http://cupcakesbysilvia.blogspot.com.es/2012/01/pa-de-pessic-de-la-peggy-porschen.html">aquí</a>, i la del buttercream, <a href="http://cupcakesbysilvia.blogspot.com.es/2011/08/buttercream.html">aquí</a>.<br />
Per fer l'almívar, porteu a ebullició 200 ml d'aigua, 200 g de sucre i una cullereta de sucre avainillat en un pot que pugui anar al foc. Deixeu bullir a foc baix durant 5 minuts i deixeu refredar. Aquest almívar és fantàstic per aconseguir pastissos més humits, tendres i plens de sabor!!<br />
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I baked a vanilla sponge coated with vanilla syrup, filled with vanilla buttercream and covered with fondant. Yes, yes, everything vanilla! it turned out so moist and tasty. Delicious!!<br />
You'll find the recipe for the sponge <a href="http://cupcakesbysilvia.blogspot.com.es/2012/01/pa-de-pessic-de-la-peggy-porschen.html">here</a>, and the recipe for the buttercream <a href="http://cupcakesbysilvia.blogspot.com.es/2011/08/buttercream.html">here</a>.<br />
For the vanilla syrup, just bring 200 ml water, 200 g sugar and a teaspoon vanilla sugar to a boil. Let boil at low heat for 5 minutes and let cool. This syrup is fantastic to get moist cakes full of flavor!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlJBYAPjj4ZxxERNTTFlLuzI2I7zYXKTeoLTzxTyMhebXrlO_3zBLM1NQ6rF7SeiEvs2d1b4R-A6BBA2df__IJ1MgNIcvV9oW21gn31dq0Dr_10girzQnK-92r8f35sALICg7PiafZIXo/s1600/IMG_4273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlJBYAPjj4ZxxERNTTFlLuzI2I7zYXKTeoLTzxTyMhebXrlO_3zBLM1NQ6rF7SeiEvs2d1b4R-A6BBA2df__IJ1MgNIcvV9oW21gn31dq0Dr_10girzQnK-92r8f35sALICg7PiafZIXo/s320/IMG_4273.JPG" width="320" /></a> </div>
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Aquest altre pastís me'l van encarregar per a una patinadora que feia 16 anys. Evidentment, el tema havia de ser el patinatge!! Quan pensava en com fer la decoració vaig voler modelar un parell de patins, però aviat em vaig adona com de dolenta sóc modelant, així que finalment vaig fer un patí en pla. Va quedar molt millor, i així també vaig poder afegir més detalls a la bota.<br />
Es tracta també d'un pastís fet amb pa de pessic de vainilla, banyat amb almívar de vainilla, però farcit de buttercream de fruits del bosc, i cobert amb fondant. Per al buttercream de fruits del bosc vaig afegir-hi un parell de cullerades grans de melmelada de fruits del bosc, i així va quedar de color rosa i ple de sabor a fruita!!<br />
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This other cake was for a roller skater who turned 16. Of course, the theme had to be roller-skating!! When I was thinking how to make the decorations I wanted to model a pair of roller-skates, but I soon realized how bad I was at modeling, so I finally made a flat roller-skate. It turned out much better and I could add more detail to the boot.<br />
It was a vanilla sponge coated with vanilla syrup, but filled with berries buttercream and covered with fondant. For the berries buttercream, I added a couple tablespoons of berries jam to get a pinky buttercream full of fruit flavor!! <br />
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Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com0tag:blogger.com,1999:blog-6506028801285834501.post-1089625597946520212013-07-09T23:47:00.000+02:002013-07-09T23:47:00.793+02:00Gelat de Cirera / Cherry Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscgFKD3sOzUSwTtUhLamBeUdPn8cVbmMx46TGFzHUsPQ6Xdq3DFatUHtKV_8xQPZX31kW-zRs1EnijpQcnQnPdZIOjxF1Vs7G-L0Ax8cOrAUqluI5WIcxq6dFQ4tA75ECRwhg0ha8azTB/s1600/cherry+ice+cream+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscgFKD3sOzUSwTtUhLamBeUdPn8cVbmMx46TGFzHUsPQ6Xdq3DFatUHtKV_8xQPZX31kW-zRs1EnijpQcnQnPdZIOjxF1Vs7G-L0Ax8cOrAUqluI5WIcxq6dFQ4tA75ECRwhg0ha8azTB/s400/cherry+ice+cream+10.jpg" width="400" /></a></div>
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Encara que avui en dia mengem gelat durant tot l'any, no el relacioneu especialment amb l'estiu? No us ve especialment de gust en dies de sol i calor? I llavors hi ha el tema dels sabors. Encara que n'hi hagi moltíssims, i alguns de ben originals, sempre solem moure'ns entre un o dos de preferits. A mí em torna boja el gelat de cirera!! Abans Ben&Jerry's tenia un gelat anomenat Cherry Garcia, amb trossos de cirera i xocolata, una passada!! Però el van deixar de vendre a Catalunya, és que jo era la única persona a qui li agradava? Per mi va ser tot un trauma, sobretot perquè hi ha molt poques gelateries que tinguin gelat de cirera!! No ho acabo d'entendre, per mi és tot un misteri que el gelat de cirera no sigui popularm és que mira que n'és de bo!!<br />
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<span style="text-align: start;">Although we eat ice cream all year round, don't you espcially think about it in the summer? Don't you just love ice cream when it's hot and sunny ? And then comes all about flavors. There are so many different flavors, but don't you just move between one or two favorite ones? I do. I'm completely crazy for cherry ice cream! Some years ago Ben&Jerry's used to have ice cream called Cherry Garcia, with lots of cherry and chocolate chunks, it was awesome!! But then, they stopped selling it in Catalonia, was I the only person eating that ice cream? It was such a drama for me, considering that it's quite difficult to find cherry ice cream in ice cream places around here!! I don't quite understand it, for me it's such a mistery that cherry ice cream isn't popular here because it's delicious!!</span></div>
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Així que l'altre dia vaig fer el meu propi gelat de cirera a casa, i queda fantàstic!!! La veritat és que a l'hora de donar-se el gust amb un gelat, què millor que aquest sigui natural, artesà i fet a casa? Amb ingredients de primera i fruita natural, sense colorants, aromes ni additius!!! A més, amb la textura i sabor dels gelats comprats en una gelateria!! Em sembla que aquest estiu el congelador de casa anirà boig!!<br />
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So I made my own cherry ice cream last day, and the truth is that it's great!!! When it comes to indulge in ice cream, what's better than doing it with natural hand made ice cream? Using the best ingredients and fresh fruit, no food color, no flavors no additives!!! And with the same texture and taste as bought ice cream!! I think that my freezer will just go crazy this summer!!! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfwgDLsj0YuD5IuZ1t0U4S_ZRyu2uVFiIclBr9MXWRVgSX4h4Yl-i3MEFjGR2A1UO_Ro5IA3bpRYfhd7NdoeXDOozHWieXmBd1ynSQdReHIzaadShEKURF2j_adivNRlixM0XLMJaLwRZ/s1600/cherry+ice+cream+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfwgDLsj0YuD5IuZ1t0U4S_ZRyu2uVFiIclBr9MXWRVgSX4h4Yl-i3MEFjGR2A1UO_Ro5IA3bpRYfhd7NdoeXDOozHWieXmBd1ynSQdReHIzaadShEKURF2j_adivNRlixM0XLMJaLwRZ/s320/cherry+ice+cream+7.jpg" width="320" /></a></div>
Ingredients:<br />
<br />
3 rovells d'ou<br />
120 g sucre<br />
350 ml nata líquida<br />
200 ml llet<br />
1/2 teaspoon sucre avainillat<br />
300 g cireres sense pinyol i tallades a trossets<br />
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Bateu els rovells i el sucre fins aconseguir una barreja pàl·lida i cremosa. En una olla, porteu la nata i la llet fins al punt d'ebullició i afegiu-hi la vainilla. Aboqueu una petita quantitat de nata calenta al bol amb els rovells, i remeneu. Afegiu-hi la resta de la nata. Remeneu bé i aboqueu aquesta barreja un altre cop a la olla per coure-la a foc mitjà durant 5-10 minuts. Traieu l'olla del foc i deixeu que refredi. Quan la barreja estigui a temperatura ambient, afegiu-hi les cireres tallades a trossets i refrigereu-la, fins que estigui ben freda. En aquest punt, podem utilitzar una gelatera per aconseguir la textura de gelat, i després posar la barreja al congelador, o si no en teniu, poseu la barreja directament al congelador i aneu-la remenant cada 20 minuts fins que arribi al punt de congelació.<br />
La xocolata que veieu per sobre el gelat és xarop de xocolata fet a casa també. Us explico com fer-la a la propera recepta.<br />
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Que gaudiu de l'estiu!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCF8NNEhKKPt-2EspZmtUXoOIT_NUeVKGhqtoFel6jf0055RHOPzGq9EUc351txB2yx_R5AtvGfGZG6SCq4QiYqONG2p2srjWXwN8QPeXElcoa9MRd8YxjPG1Yxm7eptZHsCwqcjrS1R9l/s1600/cherry+ice+cream+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCF8NNEhKKPt-2EspZmtUXoOIT_NUeVKGhqtoFel6jf0055RHOPzGq9EUc351txB2yx_R5AtvGfGZG6SCq4QiYqONG2p2srjWXwN8QPeXElcoa9MRd8YxjPG1Yxm7eptZHsCwqcjrS1R9l/s320/cherry+ice+cream+8.jpg" width="320" /></a></div>
Ingredients:<br />
<br />
3 egg yolks<br />
120 g sugar<br />
350 ml cream<br />
200 ml milk<br />
1/2 teaspoon vanilla powder<br />
300 g cherries, pitted and chopped<br />
<br />
Beat the egg yolks and sugar until having a pale, creamy mixture. In a sauce pan, bring the cream and milk to a boil and the vanilla. Pour a bit of this boiling cream into the yolks and stir. Add the remaining cream. Stir well and transfer to the sauce pan again. Cook at medium heat for about 5-10 minutes or until the mixture covers the back of your wooden spoon. Remove the sauce pan from the heat and let cool. When the mixture is at room temperature, add the chopped cherries and refrigerate until it's very cold. At this point we can use an ice cream maker to get ice cream texture and then freeze, or if you don't have such a machine, you can just place the mixture into the freezer and stir every 20 minutes until it freezes.<br />
The chocolate you see on the ice cream is hand made chocolate syrup. I'll tell you how to make it in the next recipe.<br />
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Enjoy your summer!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyBUVCq8KvIHdfh283fybtsuqpgO40qgIZ8tNCtmLxmDkmuA0qF8V3R7AhUEhmtkWGLawQFbHkxMIjBpUto2281sKncqJi6a0Daau-dW83Kc_c68LPxLijNGg-4rndEKT8YSGE-9mRuXb/s1600/cherry+ice+cream+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyBUVCq8KvIHdfh283fybtsuqpgO40qgIZ8tNCtmLxmDkmuA0qF8V3R7AhUEhmtkWGLawQFbHkxMIjBpUto2281sKncqJi6a0Daau-dW83Kc_c68LPxLijNGg-4rndEKT8YSGE-9mRuXb/s320/cherry+ice+cream+9.jpg" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com4tag:blogger.com,1999:blog-6506028801285834501.post-14074274630782440742013-06-06T22:42:00.000+02:002013-06-06T22:44:07.959+02:00Cupcakes de Cirera amb Frosting the Cirera/ Cherry Cupcakes with Cherry Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDAQR4oAHMSYct74UMYmdSpFKK1GgZgUGrMO5AumLz34DLApTPZId58DyOLgsI07RqU9E5Pz-q8BnWsvPY2tC5jA2td9sfwanCXHmfIe0SNduZ-JdsfHu7mgStsMLTsr_ZAD-gnCzbpT-/s1600/cherries+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDAQR4oAHMSYct74UMYmdSpFKK1GgZgUGrMO5AumLz34DLApTPZId58DyOLgsI07RqU9E5Pz-q8BnWsvPY2tC5jA2td9sfwanCXHmfIe0SNduZ-JdsfHu7mgStsMLTsr_ZAD-gnCzbpT-/s320/cherries+2.jpg" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFspktBx8eyCORZtHGv_qLJUBNG2DbsmI7kxKCxmfNP0Qj72DyzcxBwRpm8rgik8ScVUS5w5DBOXwNgujbkYrV4o3_sWXFNZdrYmjiEDhsDzIwIP4P8wnWFwUEvCsDj5Z8LxCaIMKFswH_/s1600/cherry+cupcakes+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFspktBx8eyCORZtHGv_qLJUBNG2DbsmI7kxKCxmfNP0Qj72DyzcxBwRpm8rgik8ScVUS5w5DBOXwNgujbkYrV4o3_sWXFNZdrYmjiEDhsDzIwIP4P8wnWFwUEvCsDj5Z8LxCaIMKFswH_/s320/cherry+cupcakes+7.jpg" width="239" /></a></div>
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Quines ganes d'estiu!!!Després d'un maig tot plujós i fred, semblava que l'estiu no arribaria mai. Per sort, ha sigut començar el juny i que les cireres del cirerer de casa els meus pares maduressin totes de cop. I quina olor tan bona que fan!!!<br />
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I just can't wait for the summer!!! After a rainy and cold May, it was as if summer would never arrive. Luckily, June started and all the cherries from the cherry tree at my parents' turned red at the same time. And what a sweet scent they have.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNzh21uOYuC-eC05Ai1BxkQrJccnfnhyphenhyphengq28vK3ilYg9-MOYRBOVJP3_kNYM7hQy_LmL6Htjhpjmvw0GfRBYfK6CCa48dnCYK3TQPQRbt8nGQ5Mugc2Oc3Tchx1J3yf6Oz70SQeL8hyphenhyphenxt/s1600/cherry+cupcakes+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNzh21uOYuC-eC05Ai1BxkQrJccnfnhyphenhyphengq28vK3ilYg9-MOYRBOVJP3_kNYM7hQy_LmL6Htjhpjmvw0GfRBYfK6CCa48dnCYK3TQPQRbt8nGQ5Mugc2Oc3Tchx1J3yf6Oz70SQeL8hyphenhyphenxt/s320/cherry+cupcakes+6.jpg" width="239" /></a></div>
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Aquests cupcakes són cireríssims!!! Amb cireres naturals a la magdalena, melmelada de cireres al frosting, i la cirera que corona aquestes preciositats. Si sou amants de les cireres com jo, us encantarà!!!<br />
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These cupcakes are cherrilicious!!! With natural cherries in the cupcake, cherry jam in the frosting, and the cherry on top of these gorgeous treats. If you are a cherry lover like me, you'll enjoy them so much!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipdt7jkwro3r_azx4IWDaIj1HYxJYND61eyVXdZVFY6upuyyO_ADeH_jbWgjcWtEorbTsPTKSgvQJ6TYaD6E9U8MhNT9O9XKy6G3uMdLNOT382GB5aEJTGBtF737a5uOC6mQ2XOr6a8SeA/s1600/IMG_4064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipdt7jkwro3r_azx4IWDaIj1HYxJYND61eyVXdZVFY6upuyyO_ADeH_jbWgjcWtEorbTsPTKSgvQJ6TYaD6E9U8MhNT9O9XKy6G3uMdLNOT382GB5aEJTGBtF737a5uOC6mQ2XOr6a8SeA/s320/IMG_4064.JPG" width="239" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUw_8uOYy_qzMlYN6IEAwiWDXEEks2mL9pVK_dTG4U7w0W-CBXo9OQ7YYxcW0y-3NlGSZLYNApmDtGSrDyYlCQhyv92xpCTHVuqQxPtRsKIvhFpGs5UULeVdQK4fgOgTKt9LVGHDF9hUPJ/s1600/cherries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUw_8uOYy_qzMlYN6IEAwiWDXEEks2mL9pVK_dTG4U7w0W-CBXo9OQ7YYxcW0y-3NlGSZLYNApmDtGSrDyYlCQhyv92xpCTHVuqQxPtRsKIvhFpGs5UULeVdQK4fgOgTKt9LVGHDF9hUPJ/s320/cherries.jpg" width="239" /></a></div>
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Ingredients:<br />
<br />
75g mantega a temperatura ambient<br />
230g sucre<br />
1 ou gran<br />
1/2 tsp vainilla en pols<br />
150g farina<br />
1 tsp llevat químic (royal)<br />
85ml llet<br />
120g cireres fresques netes i tallades pel mig (sense pinyol)<br />
<br />
Preescalfeu el forn a 180ºC<br />
Comenceu batent la mantega i el sucre amb l'ajut d'un batedor elèctric, fins obtenir una crema ben blanqueta. Afegiu-hi l'ou i la vainilla en pols i torneu a batre.<br />
En un bol, barregeu la farina i el llevat químic.<br />
Afegiu la meitat de la farina a la mantega i remeneu bé fins que estigui ben incorporat.<br />
Afegiu-hi la llet i torneu a remenar.<br />
Aboqueu el que queda de farina i barregeu bé.<br />
Finalment, afegiu-hi les cireres netes i tallades per la meitat, sense el pinyol, i barregeu-les en la massa.<br />
Ompliu les càpsules de cupcakes amb aquesta massa fins a dos terços de la càpsula.<br />
Fornegeu els cupcakes uns 20-25 minuts, o fins que al punxar un escuradents al mig del cupcake aquest surti sec.<br />
Deixeu refredar abans de posar el frosting per sobre.<br />
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La recepta del frosting és la mateixa que vaig publicar per a uns cupcakes de maduixes, només canviant les maduixes per un parell de culleretes de melmelada de cireres. Trobareu la recepta <a href="http://cupcakesbysilvia.blogspot.com.es/2013/05/cupcakes-de-xocolata-amb-buttercream.html">aquí </a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOPw9jR5VYj5izoHbIb-Cl4An5WBgAi7wcpfdvsnGAtipkAHVYpIi3u_cI6AiTNXYYKgPPjHClJ4CPIByDhsAcqdToNuxxi0vEv-fImhks5zlJmmq5rjigXV1h3n6NelL_l_feGjhVBn1/s1600/cherry+cupcakes+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOPw9jR5VYj5izoHbIb-Cl4An5WBgAi7wcpfdvsnGAtipkAHVYpIi3u_cI6AiTNXYYKgPPjHClJ4CPIByDhsAcqdToNuxxi0vEv-fImhks5zlJmmq5rjigXV1h3n6NelL_l_feGjhVBn1/s320/cherry+cupcakes+5.jpg" width="243" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7NzZR_blnlIz2Wr971_7UaZxTVHYDSRVPyhLM-e3ShdL7vL9OvorauSGBgeOt2ZKuX94MLm1OOF89TgTmaJLFYTQSSx2SqtdKN_0V0P9A7GdwG7XVuZxrdGCU-l56iqL_3oHjVJNPbmkM/s1600/cherry+cupcakes+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7NzZR_blnlIz2Wr971_7UaZxTVHYDSRVPyhLM-e3ShdL7vL9OvorauSGBgeOt2ZKuX94MLm1OOF89TgTmaJLFYTQSSx2SqtdKN_0V0P9A7GdwG7XVuZxrdGCU-l56iqL_3oHjVJNPbmkM/s320/cherry+cupcakes+3.jpg" width="320" /></a></div>
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Ingredients:<br />
<br />
75g butter at room temperature<br />
230g white sugar<br />
1 large egg<br />
1/2 tsp powdered vanilla<br />
150g flour<br />
1 tsp baking powder<br />
85ml milk<br />
120g cherries, clean and cut in halves, with no bone<br />
<br />
Preheat the oven at 180ºC<br />
Start beating the butter and sugar with the help of an electric mixer, until it's white and creamy. Add the egg and the vanilla and beat well again.<br />
In a bowl, combine the flour and the baking powder.<br />
Add half the flour to the butter mixture and mix until combined.<br />
Add the milk and mix well.<br />
Add the remaining flours and mix until it's well incorporated.<br />
Finally add the cherry halves and combine in the batter.<br />
Fill cupcake liners until 2/3 full and bake for 20-25 minutes, or until a toothpick comes out clean when inserting it in the cupcakes.<br />
Let cool before adding the frosting on top.<br />
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The frosting I used is the same I published previously for strawberry cupcakes, but using cherry jam instead of strawberries. You can find the recipe <a href="http://cupcakesbysilvia.blogspot.com.es/2013/05/cupcakes-de-xocolata-amb-buttercream.html">here. </a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWAz7QWqU_4eyaME84Nj7JG7npSSKhbXWUEgzApeHWiPFINsg15cCiwTKPmHSTYUhyisFW4mkfSGhN_yU3zUHF-eD3H0Jn0-xrRLrwEQmg0_VgbDLsEiJ1nR3qQmJ4o-1RxXvq_590AXt/s1600/cherry+cupcakes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWAz7QWqU_4eyaME84Nj7JG7npSSKhbXWUEgzApeHWiPFINsg15cCiwTKPmHSTYUhyisFW4mkfSGhN_yU3zUHF-eD3H0Jn0-xrRLrwEQmg0_VgbDLsEiJ1nR3qQmJ4o-1RxXvq_590AXt/s320/cherry+cupcakes+2.jpg" width="319" /></a></div>
<span id="goog_69443354"></span><span id="goog_69443355"></span><br />Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com3tag:blogger.com,1999:blog-6506028801285834501.post-7248196352738475032013-05-23T00:57:00.000+02:002013-05-23T00:59:38.403+02:00Cupcakes de Xocolata amb Buttercream Suís de Maduixes / Chocolate Cupcakes with Strawberry Swiss Buttercream<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8K_oPKY_BWQSRvEvILj-pXrnYF7asj_ofkBMjJu5InbJcvzcS2alrXFoAx8HbU3BZu1Dw9WF_q-A_juFmoZ36TVczwFnBsovy4dDXBjQXDoEOo-i0baNLh_D4LFwo2XkKte-O2sF_MI48/s1600/strawberry+swiss+buttercream+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8K_oPKY_BWQSRvEvILj-pXrnYF7asj_ofkBMjJu5InbJcvzcS2alrXFoAx8HbU3BZu1Dw9WF_q-A_juFmoZ36TVczwFnBsovy4dDXBjQXDoEOo-i0baNLh_D4LFwo2XkKte-O2sF_MI48/s320/strawberry+swiss+buttercream+2.jpg" width="239" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Aquests cupcakes són simplement irresistibles!!! Per mi, és la perfecció feta dolç, xocolata i fruita junts!!! ;)) Si em preguntéssiu si està més bo el cupcake o el frosting no sabria què respondre, tots dos són una passada, i combinats ja és tocar el cel. </span></div>
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<span style="font-family: Verdana, sans-serif;">These cupcakes are simply irresistible!!! To me, they are the sweet perfection, chocolate and fruit together!!! ;)) If you were to ask me whether the cupcake or the frosting is the most delicious, I wouldn't know what to answer, both are superb, and combined they are just heavenly.</span></div>
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<span style="font-family: Verdana, sans-serif;">El cupcake de xocolata és súper flonjo però amb un sabor ben intens de xocolata. La recepta la podreu trobar <a href="http://cupcakesbysilvia.blogspot.com.es/2012/05/cupcakes-de-xocolata-definitius.html">aquí.</a> Si encara no l'heu provat, feu-ho que no us en penedireu.</span></div>
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<span style="font-family: Verdana, sans-serif;">The chocolate cupcake is super soft and moist with an intense chocolate flavor. The recipe can be found <a href="http://cupcakesbysilvia.blogspot.com.es/2012/05/cupcakes-de-xocolata-definitius.html">here</a>.<span id="goog_1170315749"></span><span id="goog_1170315750"></span><a href="http://www.blogger.com/"></a> If you still haven't tried this recipe, do it, you won't regret it. </span></div>
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<span style="font-family: Verdana, sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CW-9c3Z3_o23sD4yt25UFGIvvz1gvCFd7kciM0O0vgcfoS1mAdGtgbu7GuPox9Lg5aXgOnag4FpLDDGutU_HNuBu_4s7ScU-7UZBoGJV5mMALpl89Xg91K-J6MyDW04VLU3_jlwpoARR/s1600/strawberry+swiss+buttercream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CW-9c3Z3_o23sD4yt25UFGIvvz1gvCFd7kciM0O0vgcfoS1mAdGtgbu7GuPox9Lg5aXgOnag4FpLDDGutU_HNuBu_4s7ScU-7UZBoGJV5mMALpl89Xg91K-J6MyDW04VLU3_jlwpoARR/s320/strawberry+swiss+buttercream.JPG" width="320" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;">El buttercream suís de maduixes porta maduixes naturals, és clar!!! i tot i que per la recepta sembla una mica difícil de fer, ja veureu que un cop us hi poseu no és tan difícil i us quedarà fantàstic!!! </span></div>
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<span style="font-family: Verdana, sans-serif;">The Strawberry Swiss Buttercream has natural, fresh strawberries, of course!!! and although the recipe may seem a little bit difficult, you'll see that once you try, it's not as difficult as it seems and you'll end up with a fantastic frosting. </span></div>
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<span style="font-family: Verdana, sans-serif;">Doncs aquí va la recepta del Buttercream Suís de Maduixes.</span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span></div>
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<span style="font-family: Verdana, sans-serif;">4 clares d'ou</span></div>
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<span style="font-family: Verdana, sans-serif;">225 g sucre blanc</span></div>
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<span style="font-family: Verdana, sans-serif;">350 g mantega </span></div>
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<span style="font-family: Verdana, sans-serif;">100 g maduixes tallades a trossets ben petits</span></div>
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<span style="font-family: Verdana, sans-serif;">Poseu les clares d'ou i el sucre en un bol resistent i escalfeu al bany maria (és a dir, dins una olla amb una mica d'aigua bullent, sense que entri aigua dins el bol). Remeneu bé fins que el sucre es dissolgui bé en les clares d'ou. El sucre quedarà ben dissolt quan arribi als 60ºC o quan comproveu que a la barreja ja no queden granets de sucre. </span></div>
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<span style="font-family: Verdana, sans-serif;">Traspasseu les clares al bol de la batedora i bateu bé amb les varilles per muntar-les. Amb les clares calentes trigareu una mica més a que quedin a punt de neu, però ja veureu que al final ho aconseguireu. </span></div>
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<span style="font-family: Verdana, sans-serif;">Quan les clares estiguin a punt de neu (una barreja ben blanca i quasi sòlida que fa pics a l'aixecar-la), deixeu refredar una estoneta la merenga, ja que si està massa calenta desfarà la mantega quan l'afegim.</span></div>
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<span style="font-family: Verdana, sans-serif;">Quan veieu que la merenga s'ha refredat, podreu afegir-hi la mantega tallada a trossets petits batent a velocitat mitjana. </span></div>
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<span style="font-family: Verdana, sans-serif;">La barreja es tallarà al cap d'una estona de batre i pensareu que hi ha alguna cosa que heu fet malament, però no!!! Aneu molt bé, segui batent i veureu que al cap d'uns 8-10 minuts la barreja comença a quallar i que es converteix en un buttercream d'aspecte sedós!!! </span></div>
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<span style="font-family: Verdana, sans-serif;">Quan ja tingueu el buttercream suís fet, afegiu-hi les maduixes tallades a trossets ben petits i barregeu bé. El buttercream es tenyirà de rosa i obtindrà un gust i un aroma a maduixes espectacular.</span></div>
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<span style="font-family: Verdana, sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQisfGq2y2qG1m66l8uv0-ouYxiAT3AL8f85hxstY_me8ucPz-boFbA9k6r_pVX9wzbrOMi3c0XqmPQD0zQGIBGAiBGsoG0tr8vJ_6abobV1p1cUgTg67eiSZlk73-MAYgrQWSjnKrFts/s1600/strawberry+swiss+buttercream+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQisfGq2y2qG1m66l8uv0-ouYxiAT3AL8f85hxstY_me8ucPz-boFbA9k6r_pVX9wzbrOMi3c0XqmPQD0zQGIBGAiBGsoG0tr8vJ_6abobV1p1cUgTg67eiSZlk73-MAYgrQWSjnKrFts/s320/strawberry+swiss+buttercream+3.jpg" width="269" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;">So here goes the Strawberry Swiss Buttercream recipe. </span></div>
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<span style="font-family: Verdana, sans-serif;">4 egg whites</span></div>
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<span style="font-family: Verdana, sans-serif;">250 g white sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">350 g butter</span></div>
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<span style="font-family: Verdana, sans-serif;">100 g strawberries, washed and chopped into little pieces</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_MegzfqNA-3jXFBG6yd3Z04MnsjXNHzV9KYies7c38lGmsJY7nkycilhDhg6N9z0qOXzrq6A0GZpgQDIj7afGV4eoMVOGIVAxRxZ9VF0ouTnNYYoHTb-YiTTecMUnADRvkX5NR91E_fv/s1600/strawberry+swiss+buttercream+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_MegzfqNA-3jXFBG6yd3Z04MnsjXNHzV9KYies7c38lGmsJY7nkycilhDhg6N9z0qOXzrq6A0GZpgQDIj7afGV4eoMVOGIVAxRxZ9VF0ouTnNYYoHTb-YiTTecMUnADRvkX5NR91E_fv/s320/strawberry+swiss+buttercream+4.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Put the egg whites and sugar in a heatproof bowl over simmering water. Mix well until the sugar has dissolved into the egg whites. Sugar will be dissolved when it reaches 60ºC or when you see that there are no sugar grains in the mixture anymore. </span></div>
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<span style="font-family: Verdana, sans-serif;">Put the egg whites in a large bowl and beat at high speed with the help of an electric whisk or kitchen aid until having a meringue. When the egg whites are hot, it takes a while for the meringue to form peaks, but you'll see that you'll get them eventually. </span></div>
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<span style="font-family: Verdana, sans-serif;">Once you have your meringue (a white, almost solid mixture that forms peaks when lifting it with a spoon), let it cool for some minutes, because it will melt your butter if it's too hot. </span></div>
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<span style="font-family: Verdana, sans-serif;">When the meringue has cooled down, add the butter cut into pieces and beat at medium speed. The mixture will curdle in the middle after some beating and you'll think you've done something wrong. But don't worry!!! You are doing perfect!!! Keep beating and you'll see the mixture become a wonderful silky buttercream after 8-10 minutes!!! </span></div>
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<span style="font-family: Verdana, sans-serif;">Add the strawberries chopped into little pieces and beat again until well mixed. The buttercream will turn pink and will have a great strawberry flavor and scent. </span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy it!! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNdPpLaL2TSo_iXO-uhkRZaHxtr-3AnML9REYYDNgacYYc8YfgEu1NsSeEkvGmVhBwBuyFf5bZl-GovphmXOHuQ1JHIH6iOPRAKP52kLJhmo-FAY8o94dKhIWyI1pFIKNMhi7iu5dgXxO/s1600/strawberry+swiss+buttercream+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNdPpLaL2TSo_iXO-uhkRZaHxtr-3AnML9REYYDNgacYYc8YfgEu1NsSeEkvGmVhBwBuyFf5bZl-GovphmXOHuQ1JHIH6iOPRAKP52kLJhmo-FAY8o94dKhIWyI1pFIKNMhi7iu5dgXxO/s320/strawberry+swiss+buttercream+5.jpg" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com1tag:blogger.com,1999:blog-6506028801285834501.post-33273437896852006082013-05-16T23:28:00.001+02:002013-05-22T23:22:42.265+02:00Com fer galetes perfectes per decorar / How to make perfect decorated cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJLdjx136hKDUOBB7Efr2mFHkGuFYXgiBCr60qNxDKnEbWWzStgIqk2mjMKZIhyphenhyphenx0rIcmQ5DTAkabcrcSkhuLjahDMNKyMrJW4ZArNT6a9zI6Qb6rYG2FgKLU4UED40HqB7ZXP4paoI8I/s1600/com+decorar+galeta+papallona+amb+glassa+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJLdjx136hKDUOBB7Efr2mFHkGuFYXgiBCr60qNxDKnEbWWzStgIqk2mjMKZIhyphenhyphenx0rIcmQ5DTAkabcrcSkhuLjahDMNKyMrJW4ZArNT6a9zI6Qb6rYG2FgKLU4UED40HqB7ZXP4paoI8I/s320/com+decorar+galeta+papallona+amb+glassa+2.jpg" width="320" /></a></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Segur que molts estàveu esperant
aquest post. Encara que cadascú té la seva manera de fer, us explicaré com és
la meva per aconseguir galetes perfectes per decorar, espero que us sigui útil. </span></span><br />
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<span lang="CA"><span lang="CA" style="color: #3d85c6; font-family: Verdana, sans-serif;">I'm sure you were waiting for this post. Although there are plenty of ways of making cookies, I'll tell how I get perfect ones for decorating. I hope it's useful for you. </span></span><br />
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<a href="http://www.blogger.com/blogger.g?blogID=6506028801285834501" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-family: Verdana, sans-serif;">Primer de tot, és essencial tenir una
bona galeta de mantega com a base. Es necessita una mica de
pràctica, però amb una bona recepta i alguns consells aconseguireu fer unes
galetes perfectes. </span></div>
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<span style="font-family: Verdana, sans-serif;">Tot i que hi ha diferents receptes per a fer galetes,
aquí us deixo la que faig servir i que sempre em queda bé. </span><br />
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<span style="color: #3d85c6;"><span style="font-family: Verdana, sans-serif;">First of all, it's essential to have a good butter cookie recipe as a base. It needs some practice, but with a good recipe and some tips you'll be able to bake perfect cookies. </span><span style="font-family: Verdana, sans-serif;"> </span></span></div>
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<span style="font-family: Verdana, sans-serif;">200 g mantega a temperatura ambient</span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">200 g sucre glass<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">1 ou gran<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">1 teaspoon extracte de vainilla<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">400 g farina blanca<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Batre bé la mantega i el sucre amb l'ajut d'un batedor
elèctric o kitchen aid, fins que la mantega sigui ben cremosa i blanqueta.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Afegir l'ou i l'extracte de vainilla i tornar a batre bé.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Afegir la farina de mica en mica fins que estigui ben
incorporada a la barreja.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Embolicar la massa en film de cuinar i deixar refredar a
la nevera durant una hora com a mínim.<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Estirar la massa amb l'ajut d'un corró. Tallar les formes
desitjades (amb un tallador de galetes).<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Fornejar sobre paper de forn a 160ºC durant uns 10 minuts
(fins que la superfície de la galeta estigui seca)<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Deixar refredar abans de manipular-les.<o:p></o:p></span></span></div>
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<span lang="CA" style="color: #3d85c6;"><span style="font-family: Verdana, sans-serif;">200 g butter at room temperature</span></span></div>
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<span lang="CA" style="color: #3d85c6;"><span lang="CA"><span style="font-family: Verdana, sans-serif;">200 g confectioner's sugar<o:p></o:p></span></span></span></div>
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<span lang="CA" style="color: #3d85c6;"><span lang="CA"><span style="font-family: Verdana, sans-serif;">1 large egg<o:p></o:p></span></span></span></div>
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<span lang="CA" style="color: #3d85c6;"><span lang="CA"><span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla extract<o:p></o:p></span></span></span></div>
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<span lang="CA" style="color: #3d85c6;"><span lang="CA"><span style="font-family: Verdana, sans-serif;">400 g white flour<o:p></o:p></span></span></span></div>
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<span lang="CA" style="color: #3d85c6;"><span lang="CA"><span style="font-family: Verdana, sans-serif;">Beat the butter and the sugar with the help of an electric whisk or a kitchen aid, until the butter is fluffy and white. </span></span></span></div>
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<span lang="CA" style="color: #3d85c6;"><span style="font-family: Verdana, sans-serif;">Add the egg and vanilla extract and beat again. </span></span></div>
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<span lang="CA" style="color: #3d85c6;"><span lang="CA"><span style="font-family: Verdana, sans-serif;">Add the flour in three times until and mix until it's incorporated into the mixture. <o:p></o:p></span></span></span></div>
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<span lang="CA" style="color: #3d85c6;"><span lang="CA"><span style="font-family: Verdana, sans-serif;">Wrap the dough in film and let cool in the refrigerator for at least one hour. Roll out the dough using a rolling pin</span></span><span style="font-family: Verdana, sans-serif;">. </span></span></div>
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<span lang="CA" style="color: #3d85c6;"><span style="font-family: Verdana, sans-serif;">Cut the desired cookies with a cookie cutter. </span></span></div>
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<span lang="CA" style="color: #3d85c6;"><span lang="CA"><span style="font-family: Verdana, sans-serif;">Bake on a tray lined with greaseproof paper at 160ºC for about 10 minutes (until the tops of the cookies are dry)<o:p></o:p></span></span></span></div>
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<span lang="CA" style="color: #3d85c6;"><span lang="CA"><span style="font-family: Verdana, sans-serif;">Let cool before manipulating.<o:p></o:p></span></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">He provat diferents receptes de galetes,
i aquesta és la que a mi em funciona millor perquè la forma de les galetes no
canvia quan es fornegen i són molt bones. Tot i així, us donaré alguns
consells:<o:p></o:p></span></span><br />
<span lang="CA"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span lang="CA"></span><br />
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<span lang="CA"><span style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;">I've tried different cookie recipes and this is the one that works best for me, because the cookie shape doesn't change when baking, and because they are delicious. However, I'll give you some tips:</span></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">La mantega i l'ou han d'estar a
temperatura ambient, sobretot la mantega. Això vol dir que l'haureu de treure
de la nevera amb unes quantes hores d'antelació, depenent de la temperatura que
hi hagi, i que haurà d'estar toveta. Una manera de veure si està toveta és si
en pressionar-la, s'enfonsa el dit. Si no heu recordat de treure la mantega de la
nevera, no la poseu mai al microones per estovar-la!!! Al microones s'escalfa
massa i es desfà, i una mantega fosa no funciona!!! El que podeu fer és tallar
la mantega a trossets petits i posar-la a prop d'un lloc calent, com un
radiador. A l'estiu és més fàcil, ja que en mitja horeta fora de la nevera ja
queda tova. <o:p></o:p></span></span><br />
<span lang="CA"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span lang="CA" style="color: #3d85c6;"></span><br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="CA" style="color: #3d85c6;"><span style="font-family: Verdana, sans-serif;">The butter and the egg need to be at room temperature, especially the butter. This means you will have to take it out of the refrigerator some hours in advance, depending on the temperature of the room, so that if becomes soft. One way to see if the butter is soft enough is to press your finger into the butter and see if it goes into it. If you forget to take out the butter don't use the microwave oven to heat it up and soften it!!! You will most likely end up with a melted butter which will ruin the recipe!!! What you can do is chop the butter into little pieces and place them on a warm spot of the house, such as by a radiator. In the summer this softening goes faster and around 30 minutes will do. </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">També és important seguir la recepta
per ordre. Primer bateu bé la mantega i el sucre. Podeu batre tota l'estona que
vulgueu, de fet, com més batut estigui, més cremós, mmmm genial!!! No pareu de
batre fins aconseguir una mantega ben cremosa i ben blanqueta.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;">It's equally important to follow the recipe in order. First beat the butter and sugar. You can beat them as long as you wish, in fact, the most beaten the creamiest, mmm perfect!!!! Don't stop beating until obtaining a very creamy and white butter. </span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Després afegiu l'ou i l'extracte de
vainilla. Si voleu tenyir la massa amb colorant alimentari, aquest seria el
moment de fer-ho (millor amb colorant en gel o en pasta per no canviar gaire el
producte final). Bateu bé un altre cop, també com més estona millor.<o:p></o:p></span></span><br />
<span lang="CA"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span lang="CA" style="color: #3d85c6;"><span style="font-family: Verdana, sans-serif;">Add the egg and vanilla extract after that. If you want to color your mixture to bake colored cookies, this would be the time to add the food color. It's better to use gel or paste food color in order not to change the final product. Beat well again, the longer the better too. </span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Alhora d'afegir la farina, feu-ho a
poc a poc si no voleu que us quedi tota la cuina plena de farina!!! Jo
l'afegeixo en tres vegades. Bateu només fins que la farina quedi incorporada a
la barreja. Si bateu massa us quedarà desfet. Obtindreu una massa toveta però
que no s'enganxa quan l'agafes. <o:p></o:p></span></span><br />
<span lang="CA"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span lang="CA" style="color: #3d85c6;"><span style="font-family: Verdana, sans-serif;">When adding the flour, do it at low speed if you don't want to end up with a flour covered kitchen!!! I do it in three additions. Beat only until the flour is incorporated into the mixture. Don't over mix. You'll get a soft dough which doesn't stick to your fingers when touching it.</span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Per estirar-la necessitareu que
estigui més dura, així que emboliqueu-la amb film de cuina i deixeu-la reposar
a la nevera al menys una horeta (la podeu deixar més estona, no passa res).
Fins i tot podeu fer la massa d'un dia per l'altre. <o:p></o:p></span></span><br />
<span lang="CA"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span lang="CA" style="color: #3d85c6;"></span><br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="CA" style="color: #3d85c6;"><span style="font-family: Verdana, sans-serif;">To roll out this dough you'll need it to be a bit harder, so wrap it in film and place it in the refrigerator for at least one hour (you can leave it longer too, it's fine). You can also leave it overnight. </span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Per estirar la massa i tallar les
galetes necessitareu: un corró, una mica de farina per enfarinar la superfície
de treball i no se us enganxi la massa, els talladors de galeta, una espàtula
plana o similar per agafar les galetes ja tallades, i una safata de forn
coberta amb paper vegetal de forn, que és on posareu les galetes per
fornejar. <o:p></o:p></span></span></div>
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<br />
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<span lang="CA"><span style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;">For rolling out the dough and cutting the cookies you will need: a rolling pin, a bit of flour for dusting the work surface, cookie cutters, a flat spatula or similar to lift the cookies once cut, and an oven tray lined with greaseproof paper, where you'll bake your cookies. </span><o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Comenceu enfarinant la superfície de
treball i també la massa de galetes per sobre. Si la massa està massa dura al
treure-la de la nevera, podeu amassar-la una estona abans d'estirar-la amb el
corró. Estireu la massa fins que estigui ben plana i tingui un grossor d'uns 5
o 6 mm. Un dels secrets d'una galeta perfecta és que sigui ben plana i amb el
mateix grossor a tot arreu. Per aconseguir-ho es pot fer de diferents maneres i
és ben fàcil: posant unes guies del grossor desitjat a banda i banda de la
massa i estirant-la fent reposar el corró sobre les guies (aquestes guies poden
ser unes varetes planes de fusta, dues taules de tallar de cuina...), o bé
adaptant al corró uns anells o gomes del grossor que vulgueu. Aquests anells
els trobareu en botigues especialitzades de reposteria i són molt útils!!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;">Start by dusting the work surface and also the top of the dough. If it's too hard when coming out of the refrigerator, you can work on it for a bit before rolling it out with the rolling pin. Roll out the dough until having an even thickness of 5 or 6 mm. One of the secrets of a perfect cookie is that it's perfectly even. To achieve an even thickness we can use rings on the rolling pin, or we can use two cutting boards or two flat wooden sticks as guides: the guides on the sides, the dough in the middle, and the rolling pin lying on these guides. </span></span><br />
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Un cop la massa estigui estirada i ben
plana, ja podeu tallar-la amb els vostres talladors. Aquests poden ser
metàl·lics, de plàstic, o fins i tot podeu utilitzar una plantilla d’un dibuix
que us agradi i tallar amb un ganivet. <o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;">Amb l’ajut d’una espàtula plana,
traspasseu les galetes a la safata coberta amb paper vegetal, col·locant-les
sense que es toquin entre elles, ja que al fornejar-les s’expandeixen una mica.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="CA"><span style="color: #3d85c6; font-family: Verdana, sans-serif;">Once the dough is rolled up and even, you can cut it using your favorite cookie cutters. They can be metallic or plastic, or you can even place a picture on top of the dough and cut it out using a knife. <o:p></o:p></span></span></div>
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<span style="color: #3d85c6; font-family: Verdana, sans-serif;">With the help of a flat spatula, transfer the cookies to an oven tray lined with greaseproof paper, placing them separately because they tend to expand a little in the oven. </span><br />
<div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">La massa que us hagi sobrat es pot
tornar a amassar, estirar i tallar fins que hagueu utilitzat tota la massa, o
si no la voleu tornar a utilitzar, la podeu tornar a embolicar i guardar a la
nevera.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;">You can use the dough left, roll it out again and cut more cookies until all the dough is used. Or if you don't need to cut all the cookies, you can wrap the dough again and keep it in the refrigerator. </span></span></div>
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<br /></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">El forn ha d’estar calent quan hi introduïu
les galetes. Si teniu un forn amb ventilador 160ºC serà suficient. Si és un
forn sense ventilador, escalfeu-lo de dalt i de baix a uns 180ºC i poseu la
safata amb les galetes al mig del forn. <o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="CA"><span style="font-family: Verdana, sans-serif;">Quan les galetes estiguin seques de
dalt, és a dir, la superfície ja no està brillant, vol dir que ja estan
cuites. Queden més maques si estan blanquetes, així que no deixeu que es torrin!!!
Amb uns 10 minuts n’hi haurà prou, tot i que és millor tenir la referència
visual per saber si ja estan cuites. <o:p></o:p></span></span><br />
<span lang="CA"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span lang="CA"></span><br />
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<span lang="CA"><span lang="CA"><span style="color: #3d85c6; font-family: Verdana, sans-serif;">The oven must be hot when placing the cookies in. If you have an oven with a ventilator, 160ºC will be enough. If it doesn't have a ventilator, preheat the top and the bottom at 180ºC and place the tray with the cookies in the middle of the oven. <o:p></o:p></span></span></span></div>
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<span lang="CA"><span lang="CA"><span style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;">When the top of the cookies is dry, so not shiny anymore, it means that they are baked!! I like them better when they are white, so don't let them brown!!! With 10 minutes you should have enough, although it's better to have the visual reference to know if they are baked. </span><o:p></o:p></span></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Quan traieu les galetes del forn
estaran toves, així que deixeu-les refredar a la safata on han estat fornejades
abans de manipular-les, si les agafeu mentre encara són calentes es trenquen
amb facilitat. <o:p></o:p></span></span><br />
<span lang="CA"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span lang="CA" style="color: #3d85c6;"><span style="font-family: Verdana, sans-serif;">Once out of the oven, the cookies will still be soft, so let them cool on the tray a bit so that they harden before manipulating them. If you try to lift them while still hot, they may break easily. </span></span><br />
<span lang="CA"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
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<span style="font-family: Verdana, sans-serif;">Un cop fredes ja les podeu decorar com
us agradi més!!! Amb glassa blanca o de colors, amb fondant, sprinkles,
purpurina comestible....</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
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<div class="" style="clear: both;">
<span style="color: #3d85c6;"><span style="font-family: Verdana, sans-serif;">Once cool, you can decorate them as you prefer!!! With white </span><span style="font-family: Verdana, sans-serif;">or colored i</span><span style="font-family: Verdana, sans-serif;">cing, fondant, sprinkles, edible glitter....</span></span></div>
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="CA"><span style="font-family: Verdana, sans-serif;">O les podeu guardar en un pot hermètic
i consumir fins a dos mesos després!!!</span></span><br />
<span lang="CA"><span style="font-family: Verdana, sans-serif;"><o:p></o:p></span></span></div>
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<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="CA"><span style="color: #3d85c6; font-family: Verdana, sans-serif;">Or you can keep them in an airtight container for as much as two months!!! <o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span lang="CA"><span style="font-family: Verdana, sans-serif;">Aquesta és la meva manera per fer
galetes perfectes de mantega per decorar. A mi em funciona i les galetes queden
delicioses, tot i que de vegades la superfície no em queda perfecta, no sol
importar ja que les decoracions de sobre la cobreix i ja no es veu ;) <o:p></o:p></span></span><br />
<span lang="CA"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span lang="CA" style="color: #3d85c6;"></span><br />
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<span lang="CA" style="color: #3d85c6;"><span lang="CA"><span style="font-family: Verdana, sans-serif;">This is my way of baking perfect cookies for decorating. It works for me and the cookies come out delicious, although the surface of the cookies doesn't always come out perfect, but it usually doesn't matter because the decorations on top cover the little imperfections and nobody can tell afterwards ;)<o:p></o:p></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMU-Uufn-NtrHCgbYFy4eTio8o6chf8lZTpEMbeiwTWOZLwLHJWvrUVMo89sY3nTIVQVbgIuj0Pc9tfI9LHS9jup8tiZWCpRppo2Hq6peTVmcghLCibOl8ITByc7145q8OUbgun_hL_NKX/s1600/galeta+papallona+decorada+am+glassa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMU-Uufn-NtrHCgbYFy4eTio8o6chf8lZTpEMbeiwTWOZLwLHJWvrUVMo89sY3nTIVQVbgIuj0Pc9tfI9LHS9jup8tiZWCpRppo2Hq6peTVmcghLCibOl8ITByc7145q8OUbgun_hL_NKX/s320/galeta+papallona+decorada+am+glassa.jpg" width="320" /></a></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Si teniu algun dubte o em voleu fer
alguna pregunta o comentari, estaré encantada d’ajudar-vos a que aconseguiu
vosaltres també les vostres galetes perfectes!!!</span><o:p></o:p></span><br />
<span lang="CA"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span lang="CA" style="color: #3d85c6;"><span style="font-family: Verdana, sans-serif;">If you have doubt or any questions, I'll be more than pleased to help you get your own perfect cookies!!!</span></span><br />
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Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com0tag:blogger.com,1999:blog-6506028801285834501.post-71667045794274663052013-04-09T22:59:00.002+02:002013-05-22T23:22:21.557+02:00Galetes de piruleta d'aniversari / Birthday Lollipop Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_5j4uUvLlcDDMW6y3YibtEaf61zqh361e0_2WutrhWiN5sEsVCyeHd3cuqa2q959VR3F24zzlLH-9q0zzboTKlWsaas8nDO3Y6ZxxihNBV2jNrF7AYjjXTES9XDa8wy9AtXVJR_-ksU3/s1600/galetes+piruleta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_5j4uUvLlcDDMW6y3YibtEaf61zqh361e0_2WutrhWiN5sEsVCyeHd3cuqa2q959VR3F24zzlLH-9q0zzboTKlWsaas8nDO3Y6ZxxihNBV2jNrF7AYjjXTES9XDa8wy9AtXVJR_-ksU3/s320/galetes+piruleta.JPG" width="239" /></a></div>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Celebrar un aniversari sempre fa il·lusió, però si a sobre tens uns dolços com aquests, és la bomba!!</span><br />
<span style="font-family: Verdana, sans-serif;">Celebrating a birthday is nice, but if you have cookies like these ones, it's great!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0iaYGk1DUYzsS5aCmEr_Cs81RzuKFci5Td6EIlY3CTtsGGBgv1K3dTbZwrGoJGVww0WzArqP9O2rMJOLN7zOu2ZW1dE6vaFr-tVDU6PacadfftqN2f6hMIko-anf1GChdj2p7Ebq_wd2/s1600/galetes+carla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjFVczyk12C5jvqx3ojCn8OIqv-kvju39aSl_OTKQRxeRAffy4a1EYCsPpAUckldm8Q9ORaUplZqRiEKTURaQPr5tkx4M8MwC7nIZ1BzGHPlu1VLbxPeuy0qWUoUUnNoFSJFdOkqAlfSm/s1600/galeta+estrella+piruleta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjFVczyk12C5jvqx3ojCn8OIqv-kvju39aSl_OTKQRxeRAffy4a1EYCsPpAUckldm8Q9ORaUplZqRiEKTURaQPr5tkx4M8MwC7nIZ1BzGHPlu1VLbxPeuy0qWUoUUnNoFSJFdOkqAlfSm/s320/galeta+estrella+piruleta.JPG" width="239" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Es nota que la Carla és tota una estrella, oi? ;)))</span><br />
<span style="font-family: Verdana, sans-serif;">You can tell Carla is such a star, right? :)))</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3U7AZ0ZN8xLs6-v-rBk9dtVYTvPa4Wb2vN61WyeehCFSbPisP1DtjeLy_iTuzpLrFVlgltOl_48Pgj8QhghWH_DSKzcSdB1gfZ_WhIFYKZ0ysA2a2vPKeGQm8pGEQRRbKd8JWNa2tauWr/s1600/galetes+carla+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3U7AZ0ZN8xLs6-v-rBk9dtVYTvPa4Wb2vN61WyeehCFSbPisP1DtjeLy_iTuzpLrFVlgltOl_48Pgj8QhghWH_DSKzcSdB1gfZ_WhIFYKZ0ysA2a2vPKeGQm8pGEQRRbKd8JWNa2tauWr/s320/galetes+carla+2.jpg" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0iaYGk1DUYzsS5aCmEr_Cs81RzuKFci5Td6EIlY3CTtsGGBgv1K3dTbZwrGoJGVww0WzArqP9O2rMJOLN7zOu2ZW1dE6vaFr-tVDU6PacadfftqN2f6hMIko-anf1GChdj2p7Ebq_wd2/s1600/galetes+carla.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0iaYGk1DUYzsS5aCmEr_Cs81RzuKFci5Td6EIlY3CTtsGGBgv1K3dTbZwrGoJGVww0WzArqP9O2rMJOLN7zOu2ZW1dE6vaFr-tVDU6PacadfftqN2f6hMIko-anf1GChdj2p7Ebq_wd2/s320/galetes+carla.jpg" style="filter: alpha(opacity=30); left: 469px; opacity: 0.3; position: absolute; top: 1040px;" width="71" /></a><span style="font-family: Verdana, sans-serif;">Atreveix-te a fer piruletes de galeta com a regalet en la celebració del teu aniversari.</span><br />
<span style="font-family: Verdana, sans-serif;">Cookie lollipops are just great as birthday favors in your parties.</span> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0iaYGk1DUYzsS5aCmEr_Cs81RzuKFci5Td6EIlY3CTtsGGBgv1K3dTbZwrGoJGVww0WzArqP9O2rMJOLN7zOu2ZW1dE6vaFr-tVDU6PacadfftqN2f6hMIko-anf1GChdj2p7Ebq_wd2/s1600/galetes+carla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0iaYGk1DUYzsS5aCmEr_Cs81RzuKFci5Td6EIlY3CTtsGGBgv1K3dTbZwrGoJGVww0WzArqP9O2rMJOLN7zOu2ZW1dE6vaFr-tVDU6PacadfftqN2f6hMIko-anf1GChdj2p7Ebq_wd2/s320/galetes+carla.jpg" width="238" /></a></div>
Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com2tag:blogger.com,1999:blog-6506028801285834501.post-79529042241490633522013-04-07T23:19:00.000+02:002013-05-22T23:22:04.705+02:00Lemon Curd<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfpqvdVEjJtEJaQb_QuVqKO08ZUDEAqjd91YXg0P1cyn4sYPLzEoud6RCTrIowu7bVtFOdDrBGGq-XNqmbX6AvIpjCKKtDDJy6Zi0UwBpiYzVS9B07cfE-Y7NsDylOCDCQto2jY_DKS7n6/s1600/lemon+curd.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: small; margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfpqvdVEjJtEJaQb_QuVqKO08ZUDEAqjd91YXg0P1cyn4sYPLzEoud6RCTrIowu7bVtFOdDrBGGq-XNqmbX6AvIpjCKKtDDJy6Zi0UwBpiYzVS9B07cfE-Y7NsDylOCDCQto2jY_DKS7n6/s320/lemon+curd.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Un altre cop llimona?? doncs si, quan em dóna per alguna cosa, em dóna :) Primer, perquè la llimona m'encanta, i segon, perquè tenint a casa un llimoner carregat de llimones precioses i amb una olor fresca que s'ensuma només obrint la porta del pati, com voleu que no em vagi el cap a mil pensant en maneres delicioses de fer-les servir??</span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Lemon again?? Well, yes, I can’t
help it :) First, because I love lemon, and second, because with a lemon tree at
home filled with wonderful and fragrant lemons that can be smelled just by
opening the garden door, I just can’t stop thinking of the thousand delicious
ways I can use them in my kitchen!! <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfuScpTSt5jKp_leS8U2G-dXj_h5DnEJv2DXNYuSZbagTH7d-q3SsaFCyj4hyMo2TU19RUB5AZb9ASSXKDUZkSMabSfadbInuajSa-GUT1EsdJLMyf_1gfVnxKIotue4ay5SV8NPMCZQz5/s1600/lemon+curd+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfuScpTSt5jKp_leS8U2G-dXj_h5DnEJv2DXNYuSZbagTH7d-q3SsaFCyj4hyMo2TU19RUB5AZb9ASSXKDUZkSMabSfadbInuajSa-GUT1EsdJLMyf_1gfVnxKIotue4ay5SV8NPMCZQz5/s320/lemon+curd+6.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Si us agrada la llimona com a mi, aquest lemon curd us encantarà i ja no voldreu fer servir res més per estendre sobre les torrades del matí o per acompanyar els vostres dolços preferits. És dolç, però amb un sabor a llimona intens, i d'una textura suau i cremosa quasi celestial!!!</span><br />
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">If you like lemon as much as me,
you’ll love this lemon curd and you’ll never be going back to other things for
spreading over your morning toast or for filling in your favorite cakes. It’s sweet
yet tart, and with a soft creamy texture that is heavenly!!!<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbaz0BCOu5rdMdJ-CqIhJhl78gQ9aeS8WT2sEqL8XLZ5YD_RtFv333ocurUhsC1UZYH9tpQixNewgFUhAvD8x4TOAFq-uKYZooZnWWCp4lqfxrfNI9FDgW29HGfdodS1MMegpY9WLdE-1/s1600/lemon+curd+5.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbaz0BCOu5rdMdJ-CqIhJhl78gQ9aeS8WT2sEqL8XLZ5YD_RtFv333ocurUhsC1UZYH9tpQixNewgFUhAvD8x4TOAFq-uKYZooZnWWCp4lqfxrfNI9FDgW29HGfdodS1MMegpY9WLdE-1/s320/lemon+curd+5.jpg" width="320" /></a><br />
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">150 ml suc de llimona acabat d'esprémer (necessitareu unes 5-6 llimones aprox)</span><br />
<span style="font-family: Verdana, sans-serif;">ratlladura de la pell d'aquestes 5-6 llimones</span><br />
<span style="font-family: Verdana, sans-serif;">125 g sucre blanc</span><br />
<span style="font-family: Verdana, sans-serif;">8 rovells d'ou</span><br />
<span style="font-family: Verdana, sans-serif;">125 g mantega sense sal</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Posa el suc de llimona, la ratlladura i la meitat del sucre en un pot gros que pugui anar al foc. Batre bé fins que estigui tot ben barrejat, i cou a temperatura mitjana fins que arribi al punt de bullir. </span><br />
<span style="font-family: Verdana, sans-serif;">Quan comenci a bullir, bat els rovells d'ou i l'altra meitat del sucre en un bol gran. Aboca en aquest bol el suc de llimona calent lentament però batent enèrgicament per evitar que els ous es coguin com en una truita. Posa aquesta barreja un altre cop al pot i cou-la a baixa temperatura, sense deixar que bulli, fins que arribi a 75ºC. </span><br />
<span style="font-family: Verdana, sans-serif;">En aquest punt, treu el pot del foc i cola la barreja a un altre bol (no volem trobar-nos tota la ratlladura de llimona en aquest lemon curd tan fantàstic!!). Afegeix-hi la mantega tallada a dauets i barreja fins que s'hagi desfet tota. </span><br />
<span style="font-family: Verdana, sans-serif;">Deixa-ho refredar tapat amb film de plàstic que toqui directament la superfície del lemon curd. Quan estigui a temperatura ambient, poseu-ho a la nevera com a mínim una hora abans de començar a utilitzar, o de devorar!!! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfuScpTSt5jKp_leS8U2G-dXj_h5DnEJv2DXNYuSZbagTH7d-q3SsaFCyj4hyMo2TU19RUB5AZb9ASSXKDUZkSMabSfadbInuajSa-GUT1EsdJLMyf_1gfVnxKIotue4ay5SV8NPMCZQz5/s1600/lemon+curd+6.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfuScpTSt5jKp_leS8U2G-dXj_h5DnEJv2DXNYuSZbagTH7d-q3SsaFCyj4hyMo2TU19RUB5AZb9ASSXKDUZkSMabSfadbInuajSa-GUT1EsdJLMyf_1gfVnxKIotue4ay5SV8NPMCZQz5/s320/lemon+curd+6.jpg" width="320" /></a><br />
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Ingredients:<o:p></o:p></span></span></div>
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<div style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">150 ml freshly squeezed lemon juice (from aprox 5-6 unwaxed
lemons)<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Grated zest of these 5-6 lemons<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">125 g white sugar<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">8 egg yolks<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">125 g unsalted butter<o:p></o:p></span></span></div>
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Put the lemon juice, zest and half
the sugar in a large saucepan. Whisk until combined and cook over medium heat
until it reaches a boil.<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">When it has reached boiled point,
in a large heatproof bowl, whisk the egg yolks and remaining sugar. Slowly pour
in the hot lemon juice whisking quickly so as to avoid scrambling the eggs. Pour
back into the saucepan and set over low heat. Whisk continuously until the
temperature reaches 75ºC, don’t let it boil!<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Immediately remove from the heat
and strain into another bowl (you don’t want to find the zest in your lemon
curd!!). Whisk in the butter until melted and combined. Lay a sheet of plastic
wrap directly on the surface of the lemon curd and let cool. Refrigerate for 1 hour
before using, or eating it all up!!<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
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<span lang="EN-US"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijmTLxB1lM469IYlVcB4zmPlaf0CcaQ0cxojaCxEc9VEEg4zHsxj9CuFEeOuSRuDQe2m8YvVAbAqQFH028fBLhwg8J7iSM5M9TkhYohs9BqfGrsvGxNc9YglbXLcqurrUF_h-h2Wz9El37/s1600/lemon+curd+4.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijmTLxB1lM469IYlVcB4zmPlaf0CcaQ0cxojaCxEc9VEEg4zHsxj9CuFEeOuSRuDQe2m8YvVAbAqQFH028fBLhwg8J7iSM5M9TkhYohs9BqfGrsvGxNc9YglbXLcqurrUF_h-h2Wz9El37/s320/lemon+curd+4.jpg" width="320" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Avís: aquest lemon curd és tan deliciós, que si el doneu a provar als vostres familiars i amics aviat se us farà una cua a la porta de casa amb gent venint a demanar-vos-en!!!! </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Warning: this lemon curd is so
delicious, that if you ever let your relatives or friends have it, you’ll soon
have a line of people outside your house coming to get more!!!! <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Font: Tea with Bea</span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Source: Tea with Bea</span></span></div>
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Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com1tag:blogger.com,1999:blog-6506028801285834501.post-79097913388775034362013-01-01T23:17:00.004+01:002013-05-22T23:21:17.192+02:00Macarons de Llimona / Lemon Macarons<div class="separator" style="clear: both; text-align: center;">
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Primer dia de l'any i primera recepta que vull compartir amb vosaltres.
L'any 2012 ha sigut especialment dur, però estic segura que començar l'any amb
aquests macarons de llimona deliciosos portarà bona sort i sobretot moltes
coses dolces per al 2013. Els meus propòsits per al nou any que comença avui?
Llevar-me cada dia amb il·lusió i força per perseguir els meus somnis i
compartir-los amb els meus estimats. Espero que vosaltres també comenceu aquest
any amb bons propòsits i il·lusió :) <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">First day of the year and first
recipe I want to share with you. The year 2012 was especially tough, but I’m
sure that starting the New Year with these delicious lemon macarons will bring
good luck and plenty of sweet things for this 2013. My resolutions for the New
Year that starts today? Getting up every day with happiness and strength to
follow my dreams and share them with my loved ones. I hope you start the New
Year with good resolutions and happiness too :) <o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="EN-US"> </span><span lang="CA"><o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Sempre m'havia fet molta por això dels macarons. A totes les receptes que
he vist expliquen tot de problemes que pots tenir alhora de fer-los. Sí que és
veritat que el secret és seguir les instruccions de la recepta dels macarons al
peu de la lletra. D'aquesta manera, obtindreu una galeta sofisticada i lleugera
que és cruixent per fora i toveta per dins. Es farceix amb el vostre farcit
preferit al mig i s'uneixen de dos en dos en forma d'entrepà. El farcit de
llimona que us proposo és deliciós, de textura sedosa i sabor fresc. Crec que
us encantarà. <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Making macarons has always been
very scary. In all recipes I found they tell you all the troubles you may face
when making them. Well, the truth is that the secret is following the
instructions thoroughly. This way you will get a sophisticated and light cookie
that is crackly in the outside and chewy in the inside. They are filled with
your favorite filling and made into sandwiches. The lemon filling I propose is
delicious, with a silky texture and a fresh taste. I think you’ll love it. <o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Ingredients per a uns 15-20 Macarons petits:<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">120 g sucre glass<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: start;">
<span lang="CA"><span style="font-family: Verdana, sans-serif;">80 g ametlla mòlta<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: start;">
<span lang="CA"><span style="font-family: Verdana, sans-serif;">2 clares d'ou (80 g)<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: start;">
<span lang="CA"><span style="font-family: Verdana, sans-serif;">1 pessic de sal<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: start;">
<span lang="CA"><span style="font-family: Verdana, sans-serif;">60 g sucre blanc<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: start;">
<span lang="CA"><span style="font-family: Verdana, sans-serif;">colorant alimentari (opcional)<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Posar en un bol el sucre glass i l'ametlla mòlta. Tamisar aquesta barreja
dins un altre bol. <o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Muntar les clares d'ou amb el pessic de sal. Afegir-hi el sucre blanc i el
colorant (aquesta vegada, groc llimona) i continuar muntant les clares
fins que es facin pics rígids i brillants. <o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Tornar a tamisar la barreja de sucre glass i ametlla mòlta, aquest cop dins
la merenga que hem fet. Incorporar la barreja a la merenga delicadament de sota
a sobre amb l'ajut d'una espàtula. La preparació quedarà ben brillant i una
mica més líquida. Aneu en compte de no treballar massa aquesta massa ja que la
merenga pot quedar massa líquida. <o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;">Amb l'ajut d'una màniga pastissera amb una boquilla rodona, formeu els
petits macarons d'uns 4 cm de diàmetre sobre una placa del forn coberta per
paper vegetal de forn. Deixeu una separació d'uns 4 cm més entre macaron i
macaron, ja que la massa s'estendrà una mica. Deixeu-los reposar a
temperatura ambient durant una hora. Aquest pas és important també perquè si
no, no es formarà la crosta característica d'aquestes galetes. </span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Preescalfar el forn a 150ºC. Fornejar durant 10-12 minuts. Deixar-los
refredar completament abans de manipular i farcir-los. La crosta que es forma
es trenca fàcilment, així que vigileu alhora de treure'ls del paper vegetal. </span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;"> <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0sE5zUh-NYoHh18Y6O_UonHmYWVvfqy_k-48bTYHuBOjpqmn7hp7qyR-qXnyb_MmsT4Pm_D9DWmwdrcVD6K-2xF24u_L1QMLXbbNLOIcvbzbzRQpBSbatSlleYoEDN9QWmKNzCnZIERf/s1600/macarons+llimona.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0sE5zUh-NYoHh18Y6O_UonHmYWVvfqy_k-48bTYHuBOjpqmn7hp7qyR-qXnyb_MmsT4Pm_D9DWmwdrcVD6K-2xF24u_L1QMLXbbNLOIcvbzbzRQpBSbatSlleYoEDN9QWmKNzCnZIERf/s320/macarons+llimona.jpg" width="320" /></a></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Ingredients for 15-20 small
Macarons:<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">120 g confectioner’s sugar<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: start;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">80 g finely ground almonds<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: start;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">2 egg whites (80 g)<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: start;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">1 pinch of salt<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: start;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">60 g white granulated sugar<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Food coloring (optional)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">In a bowl, whisk together the confectioner’s sugar and
ground almond. Sift this mixture into another bowl. Whip the egg whites with
the salt until foamy. Add the sugar and food coloring (yellow in my case) and
continue whipping until stiff glossy peaks form. <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Sift the confectioner’s sugar and ground almond
mixture again, this time into the bowl with the meringue we’ve just made. Fold
in from bottom to top with the help of a spatula. The mixture will be very
glossy and a bit more liquid. Don’t work the mixture too much or otherwise the
meringue will get too liquid. <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">With the help of a pastry bag with
a round tip, pipe small macarons of about 4 cm diameter onto baking sheets
lined with parchment paper, leaving 4 cm between macarons because the batter
will spread a little. Let stand at room temperature for 1 hour. This step is
very important because otherwise the characteristic crust of the cookies won’t
form.<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="EN-US">Preheat the oven to 150ºC. Bake for
10-12 minutes. Let cool completely before manipulating and filling them. The tops
are easily crushed, so take care when removing the macarons from the parchment.
</span><span class="apple-converted-space"><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #5e5a57;"> </span></span><span lang="EN-US"> <o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">Ingredients de la crema de Llimona:<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">10 g maizena<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: start;">
<span lang="CA"><span style="font-family: Verdana, sans-serif;">60 g sucre blanc<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: start;">
<span lang="CA"><span style="font-family: Verdana, sans-serif;">100 ml suc de llimona<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: start;">
<span lang="CA"><span style="font-family: Verdana, sans-serif;">1 ou<o:p></o:p></span></span></div>
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<span lang="CA"><span style="font-family: Verdana, sans-serif;">En un pot que pugui anar al foc, barrejar-hi la maizena i el sucre.
Diluir-hi el suc de llimona. Afegir-hi l'ou batut i batre bé. Coure a foc mitjà
durant uns 5 minuts aproximadament batent enèrgicament amb unes barilles, fins
que la crema s'espesseixi. Deixar refredar a temperatura ambient. </span></span><span style="font-family: Verdana, sans-serif;">Farcir els macarons amb aquesta crema i unir-los de dos en dos com si
fossin entrepans.</span><span class="apple-converted-space" style="font-family: Verdana, sans-serif;"> </span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Ingredients
for the Lemon cream:<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">10 g corn flour<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: start;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">60 g granulated sugar<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: start;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">100 ml lemon juice<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: start;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">1 egg<o:p></o:p></span></span></div>
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<div style="margin: 0cm 0cm 0pt; text-align: left;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">In a small saucer, mix the corn
flour and the sugar. Add the lemon juice and stir. Incorporate the egg and beat
well. Cook for about 5 minutes at medium heat stirring energetically with a
whisker, until the cream thickens. Let cool at room temperature. </span></span><span style="font-family: Verdana, sans-serif; text-align: center;">Fill the flat side of the macarons with
this cream and sandwich them together.</span></div>
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<span style="font-family: Verdana, sans-serif; text-align: center;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif; text-align: center;">Espero que us agradin i feliç 2013 :)</span></div>
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<span style="font-family: Verdana, sans-serif; text-align: center;">I hope you like them and happy 2013 :)</span></div>
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Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com0tag:blogger.com,1999:blog-6506028801285834501.post-77113764243781614962012-12-07T19:23:00.001+01:002013-05-22T23:20:50.353+02:00Galetes decorades de Nadal / Decorated Christmas cookiesPer mi, aquesta és l'època de l'any en que més galetes decorades faig. A part de ser delicioses i quedar moníssimes, el millor és la il·lusió amb que es fan aquestes galetes, ja que moltes seran regals per a persones molt estimades meves, i altres serviran per decorar de Nadal la casa.<br />
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This is the time of the year that I make and decorate many, many cookies. A part from being delicious and super cute, the best is that they are made with lots of love because many of them will be given as presents to my loved ones, and some others will be Christmas decorations for home. </div>
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Aquí us deixo les fotos de les galetes nadalenques que he fet aquest any. Per a la recepta de les galetes de mantega podeu anar <a href="http://cupcakesbysilvia.blogspot.com.es/2011/12/mes-i-mes-galetes-tallers-cookies-and.html">aquí </a></div>
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Here some pictures of the decorated Christmas cookies I've done this year. For the recipe of the butter cookies, go <a href="http://cupcakesbysilvia.blogspot.com.es/2011/12/mes-i-mes-galetes-tallers-cookies-and.html">here</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9H9jrqr5N_y97CUaihE8dG6CsNYsc331rsRWyND4ZVCzni0sBl-bJM8Ncl5y7w7cJoMIHk6_KpE8Szk2d3G_7SlhEYLp1VZvHkMy1DIX-5h6VjEvvqBcHYyRuTdBfLUXx3X3N-_xu_7o/s1600/galetes+de+nadal+17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9H9jrqr5N_y97CUaihE8dG6CsNYsc331rsRWyND4ZVCzni0sBl-bJM8Ncl5y7w7cJoMIHk6_KpE8Szk2d3G_7SlhEYLp1VZvHkMy1DIX-5h6VjEvvqBcHYyRuTdBfLUXx3X3N-_xu_7o/s320/galetes+de+nadal+17.jpg" width="320" /></a></div>
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Bon Nadal!!!!</div>
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Merry Christmas!!!!</div>
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Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com1tag:blogger.com,1999:blog-6506028801285834501.post-53069053223888292942012-09-12T18:55:00.002+02:002012-09-12T18:55:18.824+02:00Taller cupcakes de tardor / Fall cupcakes course<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSRMoUxg4x84TOdvb0LhBCLNDX68manuJ2IbYfy2ndOF4_tqX_DnpC2DDBCiRY4UOSExYCRh7UlGfIM4GVQ6D1hhkxNqbB7eXBetkSAlhVOkYsmKWXM6S1REngnXRn4-rOTARFNjV3kQv/s1600/taller+cupcakes+de+tardor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSRMoUxg4x84TOdvb0LhBCLNDX68manuJ2IbYfy2ndOF4_tqX_DnpC2DDBCiRY4UOSExYCRh7UlGfIM4GVQ6D1hhkxNqbB7eXBetkSAlhVOkYsmKWXM6S1REngnXRn4-rOTARFNjV3kQv/s640/taller+cupcakes+de+tardor.jpg" width="452" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com0tag:blogger.com,1999:blog-6506028801285834501.post-50507551637540149502012-07-30T00:55:00.005+02:002013-05-22T23:20:02.407+02:00Galetes de Xocolata / Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKEgSeK0PnYnwNaGhdnYJmvTXCgCicdXgahx9PFXXfnm2F38UVvdV9zhBQyvgGjUDLStPLJ07-0YVC4WTpyZCEZ2SagQhq1lOSbkLBGEPoOg-Liwu9KGl7FMuj56Q6JoEg0atBqdIaqKd/s1600/Galetes+de+xocolata+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKEgSeK0PnYnwNaGhdnYJmvTXCgCicdXgahx9PFXXfnm2F38UVvdV9zhBQyvgGjUDLStPLJ07-0YVC4WTpyZCEZ2SagQhq1lOSbkLBGEPoOg-Liwu9KGl7FMuj56Q6JoEg0atBqdIaqKd/s400/Galetes+de+xocolata+2.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">M'encanta aquesta època de l'any. L'estiu per a mi significa gaudir dels nens a la piscina, o anant en bicicleta, o jugant a cartes o escacs, o anant d'excursió... Significa poder fer més trobades amb els amics i la família tot fent una cerveseta a fora el pati, o menjant galetes i pastissets. Significa allargar el dia i la nit. Significa estar relaxat i fer les coses amb més calma. I també significa l'emoció de plantejar i organitzar les vacances: primer pensar on anar, i després viure amb il·lusió tots els preparatius del viatge i de les vacances.</span><br />
<span style="background-color: white; color: #990000; font-family: Verdana, sans-serif;"><br /></span>
<span style="background-color: white; color: #990000; font-family: Verdana, sans-serif;">I love this time of the year. For
me, summer means enjoying the kids at the swimming pool, or riding a bike, or
playing cards or chess, or going trekking... It means more getting-togethers with friends and family while having a cold beer or some cookies and cupcakes.
It means longer days and nights. It means relax and doing things with more time.
And it also means the emotion of planning and organizing the summer holidays:
first, thinking where to go and then preparing everything for the trip and the
holidays. </span><span style="background-color: white; color: #990000; font-family: Verdana, sans-serif;"> </span><span style="background-color: white; color: #990000; font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Aquestes galetes de xocolata que us presento són ideals per compartir en aquestes trobades estivals, o per berenar acompanyades d'un got de llet ben freda, o per picar en qualsevol moment!!! Són cruixents per fora i tendres per dins, i súper gustoses degut a la quantitat obscena de mantega, sal i xocolata que porten.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN-US"><span style="color: #990000;">These chocolate chip cookies are
perfect to share in these summer gatherings, or as a snack with some cold milk,
or to eat at any time!!! They are crunchy outside but tender inside and super
tasty. Their trick is the obscene amount of butter, salt and chocolate in the
recipe.</span></span><span lang="EN-US"><span style="color: #990000;"> </span><o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuezuWwFHzUnc5q_UAjGtxDHxN52S1GbCt0d5MK2UZorZRYJLqM6PVP8so3qGKgm3cNufu11i88xtGX7QxrybQGWZFWJ0AjQ4tMM2hjCMuPX9KUCzSJ8SMD0V-Q-kitLDmOnYcEJJEB6MD/s1600/Galetes+xocolata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"></span></a></div>
<span style="font-family: Verdana, sans-serif;">La clau d'aquestes galetes és refredar la massa fins que sigui dura, o fins i tot congelar-la abans de fornejar. D'aquesta manera s'aconsegueix una consistència perfecta.</span><br />
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;"><span style="color: #990000;">The key to these cookies is
chilling the dough until it’s hard or frozen before baking. This way we get the
perfect consistency.</span><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuezuWwFHzUnc5q_UAjGtxDHxN52S1GbCt0d5MK2UZorZRYJLqM6PVP8so3qGKgm3cNufu11i88xtGX7QxrybQGWZFWJ0AjQ4tMM2hjCMuPX9KUCzSJ8SMD0V-Q-kitLDmOnYcEJJEB6MD/s1600/Galetes+xocolata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuezuWwFHzUnc5q_UAjGtxDHxN52S1GbCt0d5MK2UZorZRYJLqM6PVP8so3qGKgm3cNufu11i88xtGX7QxrybQGWZFWJ0AjQ4tMM2hjCMuPX9KUCzSJ8SMD0V-Q-kitLDmOnYcEJJEB6MD/s400/Galetes+xocolata.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">175 g mantega sense sal, a temperatura ambient</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cullereta (teaspoon) de sal</span><br />
<span style="font-family: Verdana, sans-serif;">40 g sucre blanc</span><br />
<span style="font-family: Verdana, sans-serif;">240 g sucre morè</span><br />
<span style="font-family: Verdana, sans-serif;">1 ou</span><br />
<span style="font-family: Verdana, sans-serif;">1 clara d'ou</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 culleretes (teaspoons) d'extracte de vainilla</span><br />
<span style="font-family: Verdana, sans-serif;">240 g farina blanca</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cullereta (teaspoon) bicarbonat</span><br />
<span style="font-family: Verdana, sans-serif;">25 ml llet</span><br />
<span style="font-family: Verdana, sans-serif;">250 g xocolata negra de qualitat, tallada a trossets de la mida d'un pèsol</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="color: #990000; font-family: Verdana, sans-serif;">Ingredients:<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="color: #990000; font-family: Verdana, sans-serif;">175 g unsalted butter, at room
temperature<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US"><span style="color: #990000; font-family: Verdana, sans-serif;">1/2 teaspoon salt<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US"><span style="color: #990000; font-family: Verdana, sans-serif;">40 g white sugar<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US"><span style="color: #990000; font-family: Verdana, sans-serif;">240 g brown sugar<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US"><span style="color: #990000; font-family: Verdana, sans-serif;">1 egg<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US"><span style="color: #990000; font-family: Verdana, sans-serif;">1 egg white<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US"><span style="color: #990000; font-family: Verdana, sans-serif;">1 1/2 teaspoons vanilla extract<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="color: #990000; font-family: Verdana, sans-serif;">240 g plain flour<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US"><span style="color: #990000; font-family: Verdana, sans-serif;">1/4 teaspoon baking soda<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US"><span style="color: #990000; font-family: Verdana, sans-serif;">25 ml milk<o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;"><span style="color: #990000;">250 g high-quality dark chocolate, chopped into
pea-size pieces. </span><o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFT3e9VPiNCpeFa241KNjwJHEpM7tKWTOnVq-wfvYR_jFo8-YrKkByk-tYPt9YYkfdmnfy7An1ZInHVCf449ee-Z6YNeGI10tOjFiTZqBpedhXj-JMGP9v786EdnvPp8topy50K9HTAxAk/s1600/galetes+de+xocolata+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFT3e9VPiNCpeFa241KNjwJHEpM7tKWTOnVq-wfvYR_jFo8-YrKkByk-tYPt9YYkfdmnfy7An1ZInHVCf449ee-Z6YNeGI10tOjFiTZqBpedhXj-JMGP9v786EdnvPp8topy50K9HTAxAk/s400/galetes+de+xocolata+1.jpg" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<span style="font-family: Verdana, sans-serif;">Batre la mantega, la sal i els dos tipus de sucre amb l'ajut d'un batedor elèctric, fins obtenir una crema blanca i més voluminosa.</span><br />
<span style="font-family: Verdana, sans-serif;">Batre l'ou i la clara d'ou junts en un bol, i afegir lentament a la crema de mantega. Batre fins obtenir una mescla homogènia. <span style="background-color: white;">Afegir l'extracte de vainilla i barrejar. </span></span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">Tamisar la farina i el bicarbonat conjuntament. Afegir la meitat de la mescla de farina a la mescla de mantega i batre fins que la barreja sigui homogènia. Afegir la llet i batre bé. Afegir el que queda de farina i batre fins que quedi tot ben combinat. </span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">Afegir els trossos de xocolata i barrejar bé.</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">Preesclalfar el forn a 180ºC</span><br />
<span style="background-color: white; font-family: Verdana, sans-serif;">Utilitzant dues culleres, o una cullera per a gelat petita, fer boles amb la massa (d'uns 20 g cadascuna) i col·locar a la safata del forn que haurem cobert amb paper vegetal. Les boles han d'anar separades les unes de les altres perquè al forn s'estendran i aplanaran. </span><br />
<span style="font-family: Verdana, sans-serif;">Refrigerar durant 20-25 minuts (en aquest punt, les boles de massa de galeta també es poden posar al congelador durant dues hores i llavors col·locar-les en un tupper hermètic i guardar-les congelades per fornejar un altre dia. Descongelar durant uns 15 minuts abans de fornejar)</span><br />
<span style="font-family: Verdana, sans-serif;">Un cop la massa és ben freda i dura, fornejar durant 9-13 minuts. Les galetes están ben cuites quan la superfície està seca i ja no brilla. Veureu que dins el forn es van aplanant però queden inflades. No passa res, al treure-les es desinflen i queden planetes i maques. </span><br />
<span style="font-family: Verdana, sans-serif;">Treure del forn i deixar refredar a la safata durant 5 minuts abans de transferir-les a una reixeta per a que es refredin del tot. Veureu que les galetes estan força toves mentre són calentes. No us preocupeu, s'enduriran al refredar-se i estaran perfectes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOAIzhcda9_Vtfj2orIREYvAI-gMSKXUOHlksAIlNkQA8H-KiKUYUQ125y02oyn9cuQzBJNWh1vaeUAIPO-3Af-qvKUcwezHJYtY3xvo47JVGYYxRM9Jln8wHTFDG-BBX6HUm10usCOs8H/s1600/galetes+de+xocolata+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOAIzhcda9_Vtfj2orIREYvAI-gMSKXUOHlksAIlNkQA8H-KiKUYUQ125y02oyn9cuQzBJNWh1vaeUAIPO-3Af-qvKUcwezHJYtY3xvo47JVGYYxRM9Jln8wHTFDG-BBX6HUm10usCOs8H/s400/galetes+de+xocolata+4.jpg" width="400" /></a></div>
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="color: #990000; font-family: Verdana, sans-serif;">Beat the butter, salt and
both sugars with the help of an electric mixer until the mixture is lightened
in color and increases in volume. <o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="color: #990000; font-family: Verdana, sans-serif;">Beat the egg and egg white together
in another bowl. Slowly add to the butter mixture and beat until thoroughly
combined. Add the vanilla extract and mix. <o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="color: #990000; font-family: Verdana, sans-serif;">Sift together the flour and baking
soda. Add half of the flour mixture to the butter mixture and beat until just
combined. Add the milk and beat until just combined. Add the remaining flour
mixture and beat until just combined. <o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="color: #990000; font-family: Verdana, sans-serif;">Add the chopped chocolate to the
dough and mix until thoroughly combined. <o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #990000; font-family: Verdana, sans-serif;"><span style="background-color: white;">Preheat the oven to 180ºC</span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #990000; font-family: Verdana, sans-serif;"><span style="background-color: white;">Using two spoons or a small
ice-cream scoop, place dollops of dough (about 20g) onto the prepared baking
sheets, spaced well apart (the dough will flatten and spread while baking). Refrigerate
for 20-25 minutes until the dough hardens. (At this point, you can also pop
them in the freezer, freeze for two hours, then place the dough balls in a
freezer bag and keep in the freezer for baking at a later day. Defrost for 15
minutes before baking)</span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="color: #990000; font-family: Verdana, sans-serif;">When the dough is hard and chilled,
bake for 9-13 minutes. The cookies are done when the tops are dry and don’t
look shiny any more. You'll see they spread in the oven but are not flat. It's ok, they will flatten and get nice when you take them out of the oven. <o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="color: #990000; font-family: Verdana, sans-serif;">Remove from the oven and let cool
on the baking sheet for 5 minutes before transferring the cooking to a wire
rack. <o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;"><span style="color: #990000;">They are quite soft when they are
still hot, but don’t worry, they will harden when cool. </span><o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Bon estiu i bona fornada</span><br />
<span style="background-color: white;"><span style="color: #990000; font-family: Verdana, sans-serif;">Happy summer and happy baking</span></span><br />
<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">Font: Tea with Bea</span></span><br />
<span style="background-color: white;"><span style="color: #990000; font-family: Verdana, sans-serif;">Source: Tea with Bea</span></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com3tag:blogger.com,1999:blog-6506028801285834501.post-81458590905569244262012-07-12T11:42:00.001+02:002013-05-22T23:19:40.899+02:00Festa Pirata / Pirate Party<div class="separator" style="clear: both; text-align: center;">
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_2MhJmUN2DiZN7aKb3vN2Qxg_sL5iZN9ldbzVNh9hshg3fOugfXLEmou-xC0Zn4MFlqyYZ3WHG7uZ7PG-D8IDLXjZs3O41r4tPQ3EVJHwsbgI5CUnimzPqlbU_lKRyEuPM61oINDYzC6/s320/festa+pirata+2.jpg" /></div>
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Que un pirata faci 6 anys no passa tots els dies, així que quan va arribar l'aniversari del <span style="color: red;">Capità Biel </span>vem convidar tots els seus grumets. Va ser una festa pirata molt divertida, amb jocs d'aigua (és clar, quan hi ha tempesta dalt del vaixell pirata, et mulles), jocs d'equips i de pirates, i finalment vem trobar el tresor amagat i ens el vem menjar (ups! és que eren llaminadures!!!) <br />
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That a pirate turns 6 doesn't happen every day, so when <span style="color: red;">Captain Biel'</span>s birthday arrived we invited all his fellow sailors over. It was a very cool pirate party, with water games (of course, when there is a storm onboard a pirate ship, sailors get very wet), team and pirate games, and finally we found the hidden treasure and we ate it up (ups! this is because it was all candy!!!)<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUxhJe1i0L9tHArCWow0bi26PEFdrCY9i2GNui5UvPlDRbqrAIaptaAgphTgMTiC2wjAcoJvHoJU6RIJFprtjjoYUxmmHG-jt1zx8Oe30x5yh48-GgNO7jRsVxi1KcnS7kpRM_DitF8bmr/s320/festa+pirata+1.jpg" />
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Bé, per agafar forces vem haver de berenar de valent, així que vem tenir cupcakes pirata, entrepans, quiche, i fruita fresca.<br />
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To get some energy we needed a big snack, so we had pirate cupcakes, sandwiches, quiche and fresh fruit.</div>
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Els cupcakes pirata eren de <a href="http://cupcakesbysilvia.blogspot.com.es/2011/08/vanilla-cupcakes.html">vainilla</a> amb <a href="http://cupcakesbysilvia.blogspot.com.es/2011/08/chocolate-ganache.html">ganache de xocolata</a>, senzills però boníssims. Els toppers els vaig tunnejar amb el nom del Capità a partir d'uns imprimibles que vaig trobar a<a href="http://www.pequeocio.com/fiesta-pirata-pegatinas/"> pequeocio.com</a> i que vaig imprimir en fulls d'enganxina. Un cop retallades les enganxines no només les vaig fer servir en els toppers dels cupcakes, sinó també per personalitzar els gots i les bosses de la festa. Va quedar genial.<br />
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The pirate cupcakes were <a href="http://cupcakesbysilvia.blogspot.com.es/2011/08/vanilla-cupcakes.html">vanilla cupcakes</a> with <a href="http://cupcakesbysilvia.blogspot.com.es/2011/08/chocolate-ganache.html">chocolate ganache frosting</a>, simple but delicious. The toppers were edited with the name of the Captain from the printables I found at <a href="http://www.pequeocio.com/fiesta-pirata-pegatinas/">pequeocio.com</a> and that I printed on sticker paper. Once the stickers were cut out I used them to make the toppers and also to personalize the party glasses and bags. They came out great.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD3TTx42q0QAHP5n2ZTuOQneN0Is7uHaGJNUxXPXw0R-IFk9xT8b2ctSrT3DdzPP5ThaxIThZ6P3LDGLcTV9yGXwag_FQykvGhgyG4LhCfO0mUMbsAQoT6JanFeyANSTRQ92vWOo7c9pNi/s1600/festa+pirata+cupcakes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD3TTx42q0QAHP5n2ZTuOQneN0Is7uHaGJNUxXPXw0R-IFk9xT8b2ctSrT3DdzPP5ThaxIThZ6P3LDGLcTV9yGXwag_FQykvGhgyG4LhCfO0mUMbsAQoT6JanFeyANSTRQ92vWOo7c9pNi/s320/festa+pirata+cupcakes+1.jpg" width="320" /></a></div>
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El pastís pirata el vaig fer amb tres capes de <a href="http://cupcakesbysilvia.blogspot.com.es/2012/01/pa-de-pessic-de-la-peggy-porschen.html">pa de pessic</a>, merenga suïssa de nabius com a farcit i cobertura, i llavors cobert i decorat amb fondant. La inspiració per al pastís pirata va ser d'internet també, si escriviu "pirate cake" a imatges de google, us apareixeran milers de pastissos fantàstics.<br />
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The pirate cake was made with three layers of <a href="http://cupcakesbysilvia.blogspot.com.es/2012/01/pa-de-pessic-de-la-peggy-porschen.html">sponge cake </a>filled and covered with blueberry Swiss buttercream and then all covered and decorated with fondant. The inspiration for the pirate cake came out from internet too, if you write "pirate cake" in google images, you'll come out with thousands of pictures of fantastic cakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTaE4eI_n46Xg_3flNBnKgfCULJcmsPN4j1ko3-OXW4mVGXXzNhHNDa8cuGuPM7CQ4gh4Rg8xA-THCTSpC6g0RcJZPD9Be_BoPuKzLknRevvbJdsYg0n8soMlHPFUo29LuH1tRh6V1zbpm/s1600/past%C3%ADs+pirata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTaE4eI_n46Xg_3flNBnKgfCULJcmsPN4j1ko3-OXW4mVGXXzNhHNDa8cuGuPM7CQ4gh4Rg8xA-THCTSpC6g0RcJZPD9Be_BoPuKzLknRevvbJdsYg0n8soMlHPFUo29LuH1tRh6V1zbpm/s320/past%C3%ADs+pirata.jpg" width="320" /></a></div>
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Les<a href="http://cupcakesbysilvia.blogspot.com.es/2011/12/mes-i-mes-galetes-tallers-cookies-and.html"> galetes</a> pirata, que per cert, vaig oblidar de treure el dia de la festa, amb la feina que em van donar i tan boniques que van quedar!!! són galetes de mantega decorades amb glassa reial basant-me amb les galetes pirata de la genial<a href="http://www.sweetsugarbelle.com/"> sweet sugar belle.</a> Haurien funcionat com a regal per als grumets convidats si hagués recordat de donar-les!!! Bé, a l'endemà el <span style="color: red;">Capità</span> i la sots-capitana se les van endur al Casal d'estiu com a esmorzar i van trionfar :)<br />
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The pirate <a href="http://cupcakesbysilvia.blogspot.com.es/2011/12/mes-i-mes-galetes-tallers-cookies-and.html">cookies</a>, which I forgot to take out on the day of the party by the way, with all the work I had to make them this pretty!!!, were butter cookies decorated with royal icing and inspired on the cookies by the great <a href="http://www.sweetsugarbelle.com/">sweet sugar belle</a>. They would have worked as a gift for the sailors invited to the party, if I had remembered to give them out!!! Well, the following day <span style="color: red;">Captain</span> and viceCaptain took them to Summer Camp for breakfast and were a great success :)<br />
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Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com1tag:blogger.com,1999:blog-6506028801285834501.post-2313661211697991722012-05-08T18:21:00.003+02:002013-05-22T23:19:10.108+02:00Cupcakes de xocolata definitius / The ultimate devil's food cake<div style="text-align: center;">
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fEXLzeozbl12W6E_DhEBoltDn5Y8Uu8ruPBf9GLX2gHo0XuhJ8zKK2DyiiE7bMCg1Lx7bQnA92LosHRL8D4aNAPW0u-pj0LWuooTcg4I1-YYDDeWGvWi8DtuvgZc2V_PjiCCIK7o6NJx/s320/ultimate+chocolate+cupcake+3.jpg" /></div>
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Sí, sí, els cupcakes de xocolata que vaig publicar anteriorment són mooolt bons, però aquests són una passada!!! Tot un capritx per als xocoaddictes, proveu la recepta i no us en penedireu.<br />
Els vaig fer com a cupcakes, amb ganache de xocolata per sobre, i com que em va sobrar massa, la vaig aprofitar per fer un pastís. Va ser tot un èxit. No he tingut massa temps últimament per a publicar res, però és que aquesta recepta és tan bona que no podia viure sense publicar-la!!<br />
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Yes, yes, the previous chocolate cupcakes I posted were veeery good, but these ones are something else!!! Real indulgence for chocoaddicts. Try the recipe and you won't ever regret it.<br />
I used the batter to make cupcakes, with chocolate ganache to frost them, and since I had some batter left, I used it to bake a cake. It was a real success. I haven't had much time lately to post anything, but this recipe is just so great that I just couldn't live without posting it!!<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAkTjewGzMC7JNLOFljEoq_F1PMuPMXTGvmD0TKjmkHMi2kPLiTh7h-ebehBY8utx2Rl46bj5c76cFK4exIROqcyRvUfEo23LVLffurvTRf5H5yKx_7CeDpqV8hN5Wd5a3HJCDEniayiY/s320/ultimate+chocolate+cupcake+5.jpg" />
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Per a aquesta recepta es fa servir xocolata natural en pols. La xocolata natural conté l'acidesa necessària per a reaccionar amb el bicarbonat, fent així que els cupcakes quedin mooolt esponjosos. L'oli vegetal també ajuda a mantenir-los esponjosos, mentre que la mantega els dóna profunditat. Tots aquests ingredients fan una massa de cupcake o de pastís meravellosa - súper esponjosa i fins i tot millor el dia següent.<br />
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For this recipe natural cocoa powder is used, and not Dutch-process cocoa powder. Natural cocoa powder provides the acidity necessary to react with the baking soda, making veeery moist cupcakes. The vegetable oil also helps to keep them moist, while the butter gives depth to the taste. This makes the most wonderful cupcake or cake batter - super moist and even better the next day. <br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjc9ErMlQfPFP4LQbm78opFgjFA4T7SQugbHQx4ISyhgJ9eYRSojcr8Jvk4FYbPqyWqaAcqTgepZ5V-3WGO9CbnNUiGu1YqACzWXnePo5wa4IUuAl-0LIbs2mnOLcjzw7cMloq1dx-DKU/s320/ultimate+chocolate+cupcake+4.jpg" />
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Ingredients (per a 12 cupcakes o 1 pastís per a 4-6 persones)<br />
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60 g xocolata natural en pols<br />
125 ml aigua bullent<br />
65 ml llet<br />
1 teaspoon (cullereta) extracte de vainilla<br />
65 g mantega a temperatura ambient<br />
140 g sucre morè<br />
80 g sucre blanc mòlt<br />
65 ml oli vegetal<br />
2 ous<br />
140 g farina<br />
1 teaspoon (cullereta) bicarbonat<br />
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Pre-escalfar el forn a 170 ºC<br />
Posar la xocolata en pols en un bol. Afegir-hi l'aigua bullent i remenar bé. Afegir-hi la llet i l'extracte de vainilla i tornar a remenar bé. Reservar.<br />
Batre la mantega i els dos tipus de sucre amb l'ajut d'un batedor elèctric, fins que la barreja sigui clara de color i suau i esponjosa de textura. Abocar-hi l'oli vegetal lentament en un rajolí constant i barrejar fins que estigui ben combinat. Afegir els ous d'un en un, batent fins que el primer estigui completament incorporat abans d'afegir-hi el segon.<br />
En un altre bol, barrejar la farina i el bicarbonat, i tamisar dues vegades.<br />
Afegir una tercera part de la barreja de farina a la barreja de mantega, sucre i ou i barrejar fins que estigui ben incorporat.<br />
Afegir la meitat de la barreja de xocolata i barrejar fins que estigui ben combinat. Repetir amb un altre terç de la barreja de farina, llavors amb la resta de la barreja de xocolata, i finalment afegir el que queda de farina i barrejar fins que estigui tot ben incorporat.<br />
Distribuir la barreja a les càpsules de cupcake, o abocar al motllo de pastís que haurem engreixat prèviament.<br />
Fornejar els cupcakes durant 18-20 minuts, o durant 35-45 minuts si es tracta del pastís. La prova que està fet és punxant un escuradents al mig i que aquest surti net.<br />
Deixar refredar completament abans de posar-hi la ganache de xocolata per sobre, o el frosting que preferiu :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpoGkAWBMyi0-VEr6mM3cn5TREj62ME7_W51a8j7l_1TNsNRSDCSQcniS2ISXk-TtCUsTmhbT5DN9Gvgc0Y_QWy0hegKI-SdgMRKsOqFinpF2HeoNyTg6BTXVOZYi9ICz8BYUvXTEGsQFz/s1600/ultimate+chocolate+cupcake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpoGkAWBMyi0-VEr6mM3cn5TREj62ME7_W51a8j7l_1TNsNRSDCSQcniS2ISXk-TtCUsTmhbT5DN9Gvgc0Y_QWy0hegKI-SdgMRKsOqFinpF2HeoNyTg6BTXVOZYi9ICz8BYUvXTEGsQFz/s320/ultimate+chocolate+cupcake+2.jpg" width="320" /></a></div>
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Ingredients (for 12 cupcakes or 1 cake serving 4-6)<br />
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60 g (1/2 cup) natural cocoa powder<br />
125 ml (1/2 cup) boiling water<br />
65 ml (1/4 cup) milk<br />
1 teaspoon vanilla extract<br />
65 g (1/2 stick) unsalted butter, at room temperature<br />
140 g (2/3 cup) dark brown soft sugar<br />
80 g (3/8 cup) caster sugar<br />
65 ml (1/4 cup) vegetable oil<br />
2 eggs<br />
140 g (1 cup) flour<br />
1/2 teaspoon baking soda<br />
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Preheat the oven to 170ºC (340ºF)<br />
Put the cocoa powder in a bowl. Add the boiling water and mix well. Stir in the milk and vanilla extract and set aside.<br />
Using an electric mixer (or electric whisk), beat the butter and both sugars until the mixture is light in color and fluffy in texture. Slowly pour in the oil in a steady stream and mix until combined. Add the eggs, one at a time, beating until thoroughly combined before adding the next.<br />
In another bowl, combine the flour and baking soda and sift twice. Add one third of the flour mixture to the egg mixture and mix until well incorporated. Add half the cocoa/milk mixture and mix until just combined. Repeat with another third of the flour mixture, then the rest of the cocoa/milk mixture. Finally, add the last third of the flour mixture and mix until thoroughly combined.<br />
Spoon the mixture into the cupcake capsules or the prepared cake pan.<br />
Bake for 18-20 minutes for the cupcakes, and 35-45 minutes for a cake. A toothpick inserted in the middle should come out clean.<br />
Let cool completely before frosting the cupcakes or the cake with chocolate ganache or the frosting of your choice :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvou7W2gglKIM2AIMwE-9WzOdJ8U30RJ4ljlw-pT-pREUaAPle6Lir3NVBM-QeIBu53lX-X0b2x4lAM4lLNC21zaecpAiCInL-EuTV6l8IRUNlNqzKviv9LxEeO1hZNm8HFermx-JxHzy/s1600/ultimate+chocolate+cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvou7W2gglKIM2AIMwE-9WzOdJ8U30RJ4ljlw-pT-pREUaAPle6Lir3NVBM-QeIBu53lX-X0b2x4lAM4lLNC21zaecpAiCInL-EuTV6l8IRUNlNqzKviv9LxEeO1hZNm8HFermx-JxHzy/s320/ultimate+chocolate+cupcake.jpg" width="320" /></a></div>
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Font: Tea with Bea (Bea's of Bloomsbury)<br />
Source: Tea with Bea (Bea's of Bloomsbury)<br />
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<br />Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com2tag:blogger.com,1999:blog-6506028801285834501.post-2944414425984103462012-02-23T17:34:00.000+01:002013-05-22T23:18:39.709+02:00Traditional Brownies!!!!<div class="separator" style="clear: both; text-align: center;">
<img height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPN4GVNtCwYGj6F1WF32YtA8Q5_t_B-Znz6SWSFsDdsuzfFQcM0vuW3Sp_yOTbp-ShiGCMBiyupt6oFB_c1BheN61JgILNHjDG0D2QaEoV120h-ylz9q_5lPfjj5oy-ONOj16ANgQvVZW/s400/brownie+3.jpg" width="298" /></div>
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Doncs aquí els teniu, amb molta xocolata i ben densos. Es poden fer amb o sense nous, però a mi m'agrada trobar-me els trossets durs i una mica salats d'aquest fruit sec en el meu brownie. Si us agrada amb moooolta més xocolata, podeu afegir pepites de xocolata a la massa abans de coure'ls!!!<br />
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Here they are, very chocolatey and dense. You can bake them with or without walnuts, but I like to find the hard and salty bits of this nut inside my brownie. For chocolate overload, you can put chocolate chips in the mixture before baking!!!<br />
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Ingredients:<br />
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200 g xocolata negra tallada a trossos<br />
175 g mantega sense sal<br />
325 g sucre mòlt<br />
130 g farina<br />
3 ous<br />
150 g nous tallades a trossets<br />
sucre glass per decorar<br />
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Preescalfar el forn a 170ºC<br />
Posar la xocolata i la mantega en un bol i desfer al bany maria. També es pot desfer al microones, però a baixa temperatura i de 40 segons en 40 segons o menys, i remenant a cada vegada per a que no es cremi la xocolata.<br />
Un cop la xocolata i la mantega s'han fos, retirar del bany maria o del microones i afegir-hi el sucre. Remeneu-ho bé fins que estigui ben incorporat. Afegir la farina i remeneu bé una altra vegada fins que estigui ben incorporat. Afegir els ous i barregeu fins obtenir una massa espessa i llisa. Finalment, afegir els trossos de nous i barrejar.<br />
Distribuir la massa en una safata rectangular de 30x20 cm aproximadament folrada amb paper del forn, o engreixada amb oli o mantega (per a que no s'enganxi el brownie). Fornejar durant 30-35 minuts, o fins que la part de dalt faci com una mena de crosta, però estigui tou per dins. Vigileu de no coure-ho massa, sinó els cantons us quedaran durs i cruixents.<br />
Deixar refredar completament abans d'espolsar-hi el sucre glass per sobre i servir.<br />
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Ingredients:<br />
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200 g dark chocolate, roughly chopped<br />
175 g unsalted butter<br />
325 g caster sugar<br />
130 g plain flour<br />
3 eggs<br />
150 g chopped walnuts<br />
confectioner's sugar to decorate<br />
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Preheat the oven to 170ºC (325ºF)<br />
Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water and let everything melt together.<br />
Remove from the heat. Add the sugar and stir until well incorporated. Add the flour and stir until well incorporated. Stir in the eggs and mix until thick and smooth. Finally, add the chopped walnuts and stir.<br />
Spoon the mixture into a baking tray of approx 30x20 cm lined with greaseproof paper or greased with oil or butter. Bake for about 30-35 minutes, or until flaky on the top but still soft in the centre. Be careful not to overcook otherwise the edges will become hard and crunchy. Leave to cool completely before dusting with confectioner's sugar, to decorate.<br />
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Font: The Hummingbird Bakery Cookbook</div>
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Source: The Hummingbird Bakery Cookbook</div>
Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com4tag:blogger.com,1999:blog-6506028801285834501.post-51397124716878800112012-02-13T22:53:00.000+01:002013-05-22T23:17:43.244+02:00Galetes Decorades / Decorated Cookies<div class="separator" style="clear: both; text-align: center;">
<img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4ChwbgwcfYtr2W_4iheZAQFRoeiQkl4S_TapTZeabc9omyPzKz2yfAumDz8ODslcLg_Hc300kZVgOKmv-bTC4C01fzGP96e9-fmw8i0c9CYM3biQL-oIrMxNFlRWhlH5TJ3fgqUg5Iy0/s400/collage+galeta+cors.jpg" width="400" /></div>
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No és que celebrem San Valentí a casa, per al dia del enamorats tenim el nostre San Jordi, que de fet per a nosaltres es converteix més en el dia del llibre que el dia dels enamorats. De fet, no penseu que és una mica absurd tenir un dia dels enamorats? Quan un està enamorat, cada dia és especial!!! </div>
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It's not that we celebrate Saint Valentine's Day at home or anything, as the "love day" we've got our Saint George on 23rd of April, which is more a book and culture day for us than a love day (nonetheless, Shakespeare and Cervantes both died on a 23rd April). And besides, don't you think it's a bit absurd to have a love day? When one is in love, everyday is especial!!!</div>
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A mí m'agraden els cors sigui o no sigui San Valentí, així que vaig disfrutar molt decorant aquestes galetes. Vaig fer servir unes plantilles i texturitzadors que podreu trobar a <a href="http://todotartas.es/">todotartas.es</a></div>
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I like hearts whether it's Saint Valentine or not, so I really enjoyed decorating these cookies. I used stencils and texturizers from <a href="http://todotartas.es/">todotartas.es</a></div>
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Aquest cor platejat i daurat el va fer la meva filla i he de reconèixer que se li comença a donar prou bé per tenir només vuit anys, cosa que m'agrada molt perquè així puc compartir aquesta bojeria meva amb ella. Avui ve i em diu: "mama, decorem unes galetes o fem un pastís o alguna cosa?"<br />
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My daughter made this silver and golden heart, and I have to recognize that she's starting to get good at it considering she's only eight. This is something I like very much because I can share this craziness of mine with her. Today she comes to me and says: "mom, can we decorate some cookies, or bake a cake or something?" <br />
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Recordeu els ocellets que vaig publicar fa uns dies? Doncs els he fet una caseta per a que puguin fer el seu niu. A la caseta li falten alguns detalls encara, us els ensenyaré aviat. :)<br />
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Remember the little birds I posted some days ago? Well, I've made them a house so that they can have their nest in it. I still have to add some details on the house which I'll show you very soon. :)<br />
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I aquesta és de les preferides que he fet fins ara. Sencilla però bonica. El botó està dedicat a tots aquells que creen obres d'art amb l'agulla, hi ha gent que fa autèntiques meravelles amb un tros de roba, fil i un botó. </div>
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<span style="text-align: center;">And this one I like the most out of what I've done so far. Simple but pretty. The button is dedicated to all of those who create pieces of art with a needle. Some people can really create wonderful things just with a piece of cloth, thread and a button.</span></div>
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Encara us podeu apuntar al curs que faré el dia 25 de Febrer. Farem aquestes galetes i algunes altres més, i ens ho passarem molt bé. Més informació a <span style="color: magenta;">silnik022@yahoo.com </span>i <a href="http://cupcakesbysilvia.blogspot.com/2012/01/ocellets-i-curs-little-birds-and-course.html">aquí</a></div>
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The course on the 25th February is still open. We'll make these cookies and some more, and we'll have lots of fun. More information at <span style="color: magenta;">silnik022@yahoo.com </span>and <a href="http://cupcakesbysilvia.blogspot.com/2012/01/ocellets-i-curs-little-birds-and-course.html">here</a></div>
<br />Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com2tag:blogger.com,1999:blog-6506028801285834501.post-929194541473126942012-02-10T19:16:00.000+01:002013-05-22T23:18:10.889+02:00Els primers Red Velvet Cupcakes / My first Red Velvet Cupcakes<div style="text-align: center;">
<img height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJmA0wDkq-G2F3LXMhYoWK7vha-Y_XL2lB-6XNY6Uhg0tvRCTa7uBrkxW4NKX1ydSE7U0cE1cRpkeHBBrpwY5FU42Eyv1D0PBlunuSCAp7CbusgAyc9mB3RxD1Tpy87mHYUeV5O-ZWucx/s400/red+velvet+1.jpg" width="400" />
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D'acord, d'acord.... en veure la foto la majoria deveu estar pensant que no hi ha "red" per enlloc en aquests cupcakes!! Si, és veritat. Pretenien ser uns Red Velvet Cupcakes (de vellut vermell), però hi vaig posar poc colorant vermell, així que van quedar Velvet, però no Red.<br />
Ja sabeu, si els proveu de fer a casa (cosa que us recomano perquè queden boníssims), poseu-hi força colorant vermell si no voleu que us passi com a mi.<br />
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Ok, ok.... most of you must be thinking that there's no red at all in these cupcakes!! Yes, it's true. They pretended to be Red Velvet Cupcakes, but I used too little red food color, so they came out Velvety but not Red.<br />
So, if you try to make them at home (which I recommend you to do because they are delicious), use a lot of red food color if you don't want the same to happen to you.<br />
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El Red Velvet, de fet, és un cupcake de xocolata molt suau, que té com a característica que és vermell. Si no hi poséssim colorant, quedaria de color de xocolata, igualment atractiu, però no seria un Red Velvet. Em van explicar que abans el feien fent servir remolatxa per a tenyir la massa, però no vull ni imaginar el sabor que devia tenir.... Si algú ho prova i li queda bé, que m'ho digui, si us plau!!<br />
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Red Velvet cupcakes are very moist and tender chocolate cupcakes (this is why they are called Velvet). The special thing about them is that they are red. If we didn't use food color, they would come out in a nice chocolate color, equally nice, but it wouldn't be a Red Velvet. I was told once that they used to make them using beetroot to color the batter, but I don't even want to imagine how they would taste... If anyone has ever tried it, let me know!!<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIEWHc4x_5WSshf3cUxaEFOwH54jUB59LtIRZJXwEqoxL1qd3yxbGM5lGtNFfS5w4m-SXBBZRlB6a2ABMMzuhIOHL0rnrAG72EArlvtWjoLgHXTLJMFHW_Tnt6Whr-LeUjp8fJUkIHlOK/s320/red+velvet+2.jpg" />
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Ingredients (per a 12 cupcakes):<br />
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60 g mantega sense sal, a temperatura ambient<br />
150 g sucre mòlt<br />
1 ou<br />
10 g cacau en pols<br />
colorant alimentari vermell<br />
1/2 teaspoon extracte de vainilla<br />
120 ml<a href="http://cupcakesbysilvia.blogspot.com/2011/10/buttermilk.html"> buttermilk</a><br />
150 g farina<br />
1/2 teaspoon sal<br />
1/2 teaspoon bicarbonat<br />
1 teaspoon vinagre de vi blanc<br />
Per a decorar: <a href="http://cupcakesbysilvia.blogspot.com/2011/08/rema-de-nata-i-formatge-whipped-cream.html">Frosting de Formatge en crema </a><br />
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Prescalfar el forn a 170ºC<br />
Batre la mantega i el sucre amb l'ajut d'un batedor elèctric fins obtenir una barreja ben cremosa i blanca. Afegir-hi l'ou i seguir batent fins que aquest quedi ben incorporat.<br />
En un altre bol, barrejar el cacau en pols, el colorant alimentari vermell i l'extracte de vainilla, obtenint així una pasta espesa i fosca.<br />
Afegir aquesta pasta a la barreja de mantega i batre bé fins que quedi tot ben incorporat i de color vermell.<br />
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Ingredients (for 12 cupcakes):<br />
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60 g unsalted butter, at room temperature<br />
150 g caster sugar<br />
1 egg<br />
10 g cocoa powder<br />
red food color<br />
1/2 teaspoon vanilla extract<br />
120 ml <a href="http://cupcakesbysilvia.blogspot.com/2011/10/buttermilk.html">buttermilk</a><br />
150 g flour<br />
1/2 teaspoon salt<br />
1/2 teaspoon baking soda<br />
1 1/2 teaspoons white wine vinegar<br />
Decoration : <a href="http://cupcakesbysilvia.blogspot.com/2011/08/rema-de-nata-i-formatge-whipped-cream.html">Cream Cheese Frosting </a><br />
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Preheat the oven to 170ºC (325ºF)<br />
Beat the butter and sugar with the help of an electric mixer until light and fluffy and well mixed. Add the egg and keep beating until everything is well incorporated.<br />
In a separate bowl, mix together the cocoa powder, red food color and vanilla extract to make a thick, dark paste.<br />
Add to the butter mixture and mix thoroughly until evenly combined and colored.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2jd4JA21WqEduo0BymzpqV8M8HGuT6s9yvzWNMIr9IRWZxKkGPsh0_FgC2he8Sb7B9Kqhtsy_IwOTJyDehIO8IqQFAEq5I4KmlgZpSZ62TUBtdWZ5DQ-SeG-pl_qQKbC4rB4Pkess1N5/s1600/massa+red+velvet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2jd4JA21WqEduo0BymzpqV8M8HGuT6s9yvzWNMIr9IRWZxKkGPsh0_FgC2he8Sb7B9Kqhtsy_IwOTJyDehIO8IqQFAEq5I4KmlgZpSZ62TUBtdWZ5DQ-SeG-pl_qQKbC4rB4Pkess1N5/s320/massa+red+velvet.jpg" width="320" /></a></div>
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Jo vaig pensar que ja em quedava un to vermellós, com el que veieu a la foto, però us ha de quedar més vermell que això.<br />
Afegir el buttermilk i la farina, començant per la meitat del buttermilk fins que estigui incorporat, la meitat de la farina, fins que estigui incorporada, i repetint aquest procés fins haver afegit tot el buttermilk i la farina. Batre a altra velocitat durant uns pocs minuts fins obtenir una barreja homogènia i llisa.<br />
Afegir la sal, el bicarbonat i el vinagre de vi blanc i batre un altre cop a velocitat alta durant un parell més de minuts.<br />
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I though this was red enough, as you can see in the picture, but it needs to be redder than this.<br />
Add half the buttermilk and beat until well mixed, then add half the flour and beat until well incorporated. Repeat this process until all the buttermilk and flour has been added. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Add the salt, baking soda and bicarbonate and beat until well mixed, then turn up the speed again and beat for a couple more minutes.<br />
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Distribuir la massa a les càpsules de cupcake.<br />
Si voleu que tots us quedin de la mateixa mida podeu fer servir una cullera de servir gelat com a mesura. A més, la pala que té per tirar avall el gelat també us ajudarà a tirar avall la massa, jejeje<br />
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Spoon the batter into the cupcake capsules.<br />
If you want your cupcakes all the same size, an ice cream spoon is a good tool to measure the amount of batter you are putting into the capsules, ahahah<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ABYkN3P4ALVqVZFl3859Xf9OR1JTn_QAzdmCUpYOb9c13KG1EcYhA-PK3zZpDOYAHODQb_IZ8gZ8rI9Z5uRFDuohY2EzxDj88Yqly1kjVco3i1fyIGvN3UdkhItV57N07G43tLD6r0io/s1600/massa+red+velvet+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ABYkN3P4ALVqVZFl3859Xf9OR1JTn_QAzdmCUpYOb9c13KG1EcYhA-PK3zZpDOYAHODQb_IZ8gZ8rI9Z5uRFDuohY2EzxDj88Yqly1kjVco3i1fyIGvN3UdkhItV57N07G43tLD6r0io/s320/massa+red+velvet+2.jpg" width="239" /></a></div>
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Un cop tota la massa està distribuïda, fins a dos terços de les càpsules aproximadament, fornejar durant uns 20 minuts, o fins que al punxar un escuradents al mig aquest surti net.<br />
Jo pensava que els cupcakes quedarien del mateix color que la massa...<br />
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Once all the batter is distributed, until two-thirds full approximately, bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean.<br />
I though the cupcakes would come out the same color as the batter...<br />
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Però voilà, en sortir del forn van quedar d'aquest altre color :(<br />
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But voilà, this is the color they had once they came out of the oven :(<br />
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El frosting és de Crema de Formatge i està decorat amb un les engrunes d'un cupcake esmicolat, a la manera com ho fan a la Hummingbird Bakery, tot i que a mi em van quedar força grosses.<br />
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The frosting is Cream Cheese and it's decorated with the crumbs of a crushed cupcake, as they do in the Hummingbird Bakery, although the crumbs came out quite big. <br />
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Font: The Hummingbird Bakery Cookbook<br />
Source: The Hummingbird Bakery CookbookAnonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com3tag:blogger.com,1999:blog-6506028801285834501.post-8056925093459816412012-01-24T22:17:00.000+01:002013-05-22T23:16:10.055+02:00Ocellets i Curs / Little Birds and Course<div class="separator" style="clear: both; text-align: center;">
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<span style="color: magenta;">Un ocellet m'ha dit que s'ha obert un curs de galetes i decoració!!!</span><br />
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A little bird has told me that there is a cookie decoration course!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjcrK5zTYf0t6d4SxoqTql5dMn3dQDvEVN1zFB_fHddyGzpyps-LzjY6bqqYEBZxkHasfuebJPRqjcNR29i22MRfGRF8qKm9wS4Vs45N9fQN0Y9aHKnBQg7S5SCGPa9RvxTK3ED9sV9TE-/s1600/ocellets1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjcrK5zTYf0t6d4SxoqTql5dMn3dQDvEVN1zFB_fHddyGzpyps-LzjY6bqqYEBZxkHasfuebJPRqjcNR29i22MRfGRF8qKm9wS4Vs45N9fQN0Y9aHKnBQg7S5SCGPa9RvxTK3ED9sV9TE-/s320/ocellets1.jpg" width="320" /></a></div>
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<span style="color: magenta;">Data: Dissabte 25 de febrer </span><br />
Date: Saturday 25th February<br />
<span style="color: magenta;"><br /></span>
<span style="color: magenta;">Hora: de 10 a 14h (amb esmorzar al mig) </span><br />
Time: from 10 to 14h (with breakfast in the middle)<br />
<span style="color: magenta;"><br /></span>
<span style="color: magenta;">Lloc: Obrador / casa de Cupcakes by Silvia (Castellar del Vallès) </span><br />
Place: kitchen / home of Cupcakes by Silvia (Castellar del Vallès)<br />
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<span style="color: magenta;"><br /></span>
<span style="color: magenta;">Alumnes: màxim 6 persones </span><br />
Students: 6 people maximum<br />
<span style="color: magenta;"><br /></span>
<span style="color: magenta;">Preu: 40 euros </span><br />
Price: 40 euros<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOEjp1JEc8ZuEGM7hLsr_eui5EyqieDEKhdGgG11dZ483e9_nnmfdiDscO4LoKg27vORpdZloLiyRQeBFoOV6A13CKLFgNKXZPmuQ6z6_MiwtSM8avlh1PRGGD6ZOcpXOaE8AOblgSYfk/s1600/P1020975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOEjp1JEc8ZuEGM7hLsr_eui5EyqieDEKhdGgG11dZ483e9_nnmfdiDscO4LoKg27vORpdZloLiyRQeBFoOV6A13CKLFgNKXZPmuQ6z6_MiwtSM8avlh1PRGGD6ZOcpXOaE8AOblgSYfk/s320/P1020975.JPG" /></a></div>
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<span style="color: magenta;">Què farem: aprendrem a fer galetes de mantega amb formes bàsiques i aprendrem a decorar-les amb glassa i amb fondant. </span><br />
What we will do: learn how to make butter cookies in basic shapes and learn how to decorate with royal icing and with fondant.<br />
<span style="color: magenta;"><br /></span>
<span style="color: magenta;">Cada alumne s'endurà a casa les seves creacions</span><br />
Each student will take their creations home<br />
<span style="color: magenta;"><br /></span>
<span style="color: magenta;">Inscripció: silnik022@yahoo.com </span><br />
Application: silnik022@yahoo.com<br />
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Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com1tag:blogger.com,1999:blog-6506028801285834501.post-41954109041601400462012-01-15T19:47:00.000+01:002012-02-23T17:43:21.214+01:00Cupcakes a Barcelona / Cupcakes in Barcelona<span style="font-family: Verdana, sans-serif;">Què penseu, que només es poden menjar cupcakes a Londres??? NO!!!! A Barcelona també!!!!</span><br />
<span style="font-family: Verdana, sans-serif;">Avui us explicaré un parell de llocs molt monos que vaig descobrir al barri del Born. Si hi aneu, segur que també us agradaran tant com a mi.</span><br />
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">What do you think, good cupcakes
only in London??? NO!!!! In Barcelona too!!!!<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Today I will tell you about a
couple of cute places that I discovered in the district of the Born. If you
happen to go there, I’m sure you’ll like them as much as I did. <o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrSahkcqOrFIp0TLX9Uj84TyW7jF2zs7RF7yQcw1kOrd77HdMH_SSTZXxYEIxa-NmTA1FAWBOcc6sF4ab9U3twEvWMNpz7oix_GNiOEpyJf6lQZOuW-6UnEfx-iup4aOmLCO31lh2J2Zm/s1600/lolita+bakery+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrSahkcqOrFIp0TLX9Uj84TyW7jF2zs7RF7yQcw1kOrd77HdMH_SSTZXxYEIxa-NmTA1FAWBOcc6sF4ab9U3twEvWMNpz7oix_GNiOEpyJf6lQZOuW-6UnEfx-iup4aOmLCO31lh2J2Zm/s320/lolita+bakery+1.jpg" width="320" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Primer de tot la "<span style="color: #3d85c6;"><b>Lolita Bakery</b></span>" on trobareu força varietat de cupcakes, pastissos i galetes. Són de gustos i d'estètica una mica tradicionals, però també hi trobareu propostes originals. El local és d'estil vintage, amb peces antigues i mobiliari amb caràcter nòrdic, molt acollidor i càlid, però amb poc lloc per a seure i gaudir del que surt del seu forn. Com que no havíem berenat quan hi vem arribar, i érem una bona colla, vem triar una selecció de cupcakes i pastissos ben variada i vem sortir a fora a degustar-los. Gairebé tot ho vem trobar molt bo, menys un tros de pastís que estava poc cuit i feia gust de farina crua. Per sort, tot el demès estava deliciós i va compensar el tros que no va sortir bé.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">First of all “Lolita Bakery”, where
you will find a good variety of cupcakes, cakes and cookies. They are
traditional in taste and image, although you’ll also find some more original offers.
The place has a vintage look, with old pieces and Nordic-kind furniture. It’s
very homely and warm, but with little place to sit and enjoy what they bake. We
hadn’t eaten before we got there, and because we were quite a lot of people, we
chose a good selection of cupcakes and cakes and took them away. We found
almost everything very delicious, except a piece of cake that was under baked
and tasted like raw flour. Luckily, everything else was delicious and made up
for the bad piece. <o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPThTwa_WZb9NX1iE8JaikLE3K4CZVPQTK0_tYN37epwVNCVU4KMeYxxlpr99Q9cJIGnabLDQQ7_MjBrxrnbg0trDTFyk5r6t-HwoCzXJ8TilthOK4VWrMq5wmojFkL15S0NNS2NpeykI/s1600/lolita+bakery+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPThTwa_WZb9NX1iE8JaikLE3K4CZVPQTK0_tYN37epwVNCVU4KMeYxxlpr99Q9cJIGnabLDQQ7_MjBrxrnbg0trDTFyk5r6t-HwoCzXJ8TilthOK4VWrMq5wmojFkL15S0NNS2NpeykI/s320/lolita+bakery+2.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Aquesta pissarra amb les instruccions per a fer un cupcake és d'allò més original i artístic. Em va encantar.</span><br />
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">This blackboard with the
instructions to bake a cupcake is so original and artistic. I loved it.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxjzywB4vaGOG3e7UREZlI8wAxyiZLo84R_Ig5iiSodWXpAjtHDBWJ8piZjAVhEXvjXaLxlklKtw-uMiJcZyq2gWpARs9SyFHoi_e_6eXbbSz-2mFQPGGFGZhs7bfasE3CHFydbMormmMk/s1600/lolita+bakery+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxjzywB4vaGOG3e7UREZlI8wAxyiZLo84R_Ig5iiSodWXpAjtHDBWJ8piZjAVhEXvjXaLxlklKtw-uMiJcZyq2gWpARs9SyFHoi_e_6eXbbSz-2mFQPGGFGZhs7bfasE3CHFydbMormmMk/s320/lolita+bakery+3.jpg" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">També venen càpsules per a cupcakes, caixes i complements per als vostres dolços. Tot molt mono.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">They also have cupcake capsules,
boxes and complements for your sweet treats. Very cute.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2X_h1YF4k36i-HFqQWbskQS833MThvAP-3QdJn3QCbJVghceogoBRkD8CQyIcIfPu9MTCcll_Xjh0PmSKC9ajQwqhC_WzYeokETlVxj6Piypdb8nUz-KO4Utjb4E7iYMddEphGkoRHK0/s1600/lolita+bakery+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2X_h1YF4k36i-HFqQWbskQS833MThvAP-3QdJn3QCbJVghceogoBRkD8CQyIcIfPu9MTCcll_Xjh0PmSKC9ajQwqhC_WzYeokETlVxj6Piypdb8nUz-KO4Utjb4E7iYMddEphGkoRHK0/s320/lolita+bakery+6.jpg" width="320" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Aquí alguna mostra de les seves galetes, a dalt, i dels cupcakes, a baix. Si esteu mirant això abans de dinar o de sopar, de ben segur que se us deu haver obert la gana!! </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
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<span lang="EN-US"><span style="font-family: Verdana, sans-serif;">Here some of their cookies, above,
and cupcakes, below. If you are watching this before having lunch or dinner,
sure it will have given you an appetite. <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gXMTz3PiPp0rEy7j4mra-9xTHzS77BiEmAkbMdtF_QWUvPIpVgTJPehY9fAvENNaag0gOWL3jcPeVwSUaJfI5CPTP9mNrmgnv9ybPovYvq2QYpNcB6R5Q1s-2127pMlGaBO0a2Zq-GFA/s1600/lolita+bakery+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gXMTz3PiPp0rEy7j4mra-9xTHzS77BiEmAkbMdtF_QWUvPIpVgTJPehY9fAvENNaag0gOWL3jcPeVwSUaJfI5CPTP9mNrmgnv9ybPovYvq2QYpNcB6R5Q1s-2127pMlGaBO0a2Zq-GFA/s320/lolita+bakery+7.jpg" width="320" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">La seva adreça: </span><br />
<a href="http://www.lolitabakery.com/"><span style="font-family: Verdana, sans-serif;">http://www.lolitabakery.com/</span></a>
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<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Portal Nou 20</span><br />
<span style="font-family: Verdana, sans-serif;">El Born, Barcelona</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">També els trobareu a Provenca 267, </span><span style="font-family: Verdana, sans-serif;">Eixample, Barcelona</span><br />
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<span style="font-family: Verdana, sans-serif;">Their address: </span><br />
<a href="http://www.lolitabakery.com/"><span style="font-family: Verdana, sans-serif;">http://www.lolitabakery.com/</span></a><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Portal Nou 20</span><br />
<span style="font-family: Verdana, sans-serif;">El Born, Barcelona</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">You'll also find them in Provenca 267, </span><span style="font-family: Verdana, sans-serif;">Eixample, Barcelona</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">L'altre lloc que us vull ensenyar també es troba al Born. Es tracta de "<b><span style="color: magenta;">Florentine Cupcakes</span></b>". Quan hi vem arribar ja eren a punt de tancar i no vaig poder comprar res ni fer-hi fotos. Tot i així, ens van deixar entrar-hi i tot i que ja recollien, allí dins es respirava glamour i "savoir-faire", dins d'un estil molt chic. Sens dubte és el lloc principal on anar el proper cop que sigui pel Born. Us deixo amb algunes de les fotos que tenen a la seva pàgina web, per a que us feu una idea del lloc. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">The other place I want to show you is also in Born, in Barcelona. It's "Florentine Cupcakes" When I got there there were closing and I couldn't buy anything or take pictures. However, we could get in and, although they were cleaning up, inside the atmosphere was of glamour, "savoir-faire", and everything in a very chic style. It's definetely the place I will go next time I go to Born. Here I leave you some of the pictures they have in their webpage, so that you get an idea of the place. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<img height="326" src="http://www.florentinecupcakes.com/images/index%20nuevo.jpg" width="400" />
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La seva adreça: <a href="http://www.florentinecupcakes.com/" style="font-family: Verdana, sans-serif;">http://www.florentinecupcakes.com/</a><br />
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<h5 class="style3" style="background-color: #faf8e3; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">
<span style="font-family: Verdana, sans-serif; font-size: small; font-weight: normal;">Calders 3, El Born, Barcelona</span></h5>
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<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Their address: <a href="http://www.florentinecupcakes.com/">http://www.florentinecupcakes.com/</a></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: small; font-weight: normal;">Calders 3, El Born, Barcelona</span></h5>
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<br />Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com1tag:blogger.com,1999:blog-6506028801285834501.post-64282140365279373092012-01-10T19:33:00.004+01:002012-01-12T14:25:02.279+01:00Pa de pessic de la Peggy Porschen / Peggy Porschen's Victoria Sponge<br />
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<span lang="CA"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrVIwWo6weWP9-P5_HW3OeNzmS6y8afj3aYye0OxtgVY1bbAuPO8ZGXBIMnFUmx059PhLDozI3ILxLy7PbvxPQbngKjh1THqhjHK0LEOxsmVQ7eHx2FKPLMNIep-Ovn1aRpNXPV9sBLas/s320/past%25C3%25ADs+pisos+2.jpg" />
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<span lang="CA">Ufff, més d'un mes sense publicar res!!! No us penseu que he deixat de fer cupcakes, pastissos i galetes, la veritat és que n'he fet un munt!!! Simplement ha sigut una temporada en que tot se'm girava en contra per poder publicar res.... En fi, torno a ser aquí amb moltes ganes de compartir les meves receptes amb vosaltres. Aquí us deixo la d'un pa de pessic que vaig fer servir en un pastís per a una amiga que feia anys. El tema decoració i presentació encara l'he de millorar, però el pastís va sortir boníssim!!! Espero poder anar avançant en aquest tema, i més ara que els reis m'han portat llibres de decoració amb sucre :)</span></div>
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<span lang="CA">Uffff, more than a month without posting anything!!! Don't you think I gave up baking cupcakes, cakes and cookies, the truth is that I've been pretty productive!!! It's simply been a period in which the fate has taken me apart from posting.... Well, I'm back and full of energy for sharing my recipes with you. Here I leave you a Sponge that I used for a friend's cake on her birthday. The decoration and presentation issue is still not very good, but the cake came out sooo delicious!!! I hope to improve in that aspect, considering all the cake decorating books I got during the holidays :) </span></div>
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<span lang="CA"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTB0ZTgAVtYIEDu2kT-smSf1zctvJgLJ_thUnB9_nXVD_fNEJVxgHP73NQFFllCOCJt451kUnmvx4dJMCiDHxFXRkeGf-bjwYMWiaYRxCAjt8YVXM0bYUhzeEk7vAw_AQYUH9rQ1I53GJ/s320/past%25C3%25ADs+pisos+1.jpg" />
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<span lang="CA"><b>PA DE PESSIC “VICTORIA SPONGE” DE LA PEGGY
PORSCHEN</b></span></div>
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<span lang="CA">Per omplir un motlle de 30x40 cm, o dos
motlles rodons de 20cm o uns 50 cupcakes.</span></div>
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<span lang="CA">400g mantega salada, a temperatura ambient</span></div>
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<span lang="CA">400g sucre mòlt</span></div>
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<span lang="CA">8 ous mitjans, a temperatura ambient</span></div>
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<span lang="CA">400g Farina de pastisseria (o normal més 2 culleretes de llevat químic)</span></div>
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<span lang="CA">Una mica d’oli vegetal</span></div>
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<span lang="CA">Sabors opcionals:</span></div>
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<span lang="CA">Vainilla: afegir les llavors de dues baines de
vainilla (o equivalent)</span></div>
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<span lang="CA">Llimona: afegir la ratlladura de 4 llimones</span></div>
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<span lang="CA">Taronja: afegir la ratlladura de 4 taronges</span></div>
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<span lang="CA">Xocolata: reemplaçar 100g de farina amb 100g
de xocolata en pols i afegir 100g de xocolata
negra fosa a la barreja de mantega i sucre. </span></div>
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<span lang="CA">Prescalfar el forn a 200ºC</span></div>
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<br /></div>
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<span lang="CA">Posar la mantega, el sucre i el sabor escollit
en un bol. Batre amb l’ajut d’un batedor elèctric.</span></div>
<div class="MsoNormal">
<span lang="CA">Batre els ous en un altre bol i afegir-los lentament
a la barreja anterior a velocitat mitjana. Si la barreja es comenta a tallar,
afegiu-hi una mica de farina. </span></div>
<div class="MsoNormal">
<span lang="CA">Un cop els ous i la mantega estan ben
incorporats, afegir la farina batent a baixa velocitat. </span></div>
<div class="MsoNormal">
<span lang="CA">Engreixar el motlle amb oli vegetal per a que
no s’enganxi el pa de pessic. Omplir el
motlle amb l’ajut d’una espàtula per a que la massa quedi ben distribuïda. Jo
vaig poder omplir tres motlles rodons de 18cm, 15cm i 12cm respectivament. </span></div>
<div class="MsoNormal">
<span lang="CA">Fornejar un motlle gran durant 25 minuts
aproximadament, i si feu cupcakes amb 12-15 minuts n’hi ha prou. Fer la prova
de l'escuradents abans de treure del forn (ha de sortir net al punxar el centre
del pa de pessic). Desemmotllar i deixar refredar sobre una reixeta. Embolicar
amb film de cuina si no s’ha de fer servir immediatament. Aguanta bé embolicat
a la nevera durant una setmana, o es pot congelar. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA">Per tenir un pa de pessic tendre i ple de
sabor, empapar-lo amb xarop de sucre i deixar infusionar d’un dia per l’altre per a que el sabor agafi més fort.
Per fer el xarop de sucre, desfer 250g de sucre i 250ml d’aigua en un pot,
remenant bé. Quan arribi al bull, tancar el foc i deixar refredar. Quan s’hagi
refredat una mica, afegir el sabor que vulgueu (llavors d’una baina de
vainilla, ratlladura de llimona i licor Limoncello, ratlladura de taronja i
licor Grand Marnier, licor de menta)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA">Jo vaig empapar els pastissos amb xarop de
vainilla el dia abans. Llavors vaig muntar els pans de pessic l’un a sobre
l’altre posant-hi buttercream de vainilla i melmelada de gerds entremig. El pa de pessic sol ja és boníssim, però amb
el xarop i llavors el buttercream i la melmelada encara és molt millor. La part
més complicada va ser cobrir els pastissos amb fondant. Bé, ha sigut el meu primer
pastís cobert de fondant, segur que m’anirà sortint millor amb la pràctica. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA">La rosa la vaig aprendre a fer al taller de
cupcakes decorats amb flors de l’Alma d’<a href="http://www.objetivocupcake.com/">objectivo cupcake perfecto</a>. M’hauria
agradat posar més flors, però els convidats arribaven i ja no em quedava més
temps (és el que passa quan fas les coses a última hora). Espero que us agradi :)</span></div>
<div class="MsoNormal">
<span lang="CA"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjydzeDvGiRMxk9z_oTos_CpRnA4ETbU9rlc_arqdeRDFscUlvSpgrWe_LlDBl3PAGSRpTRgzY2gmKucTwYpEqx9PeRUwNPsq4y_-S31aLWaMY1nG5BbQGpkOEmfBhjdZU-Cwln1uW6fjvG/s1600/past%25C3%25ADs+pisos+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjydzeDvGiRMxk9z_oTos_CpRnA4ETbU9rlc_arqdeRDFscUlvSpgrWe_LlDBl3PAGSRpTRgzY2gmKucTwYpEqx9PeRUwNPsq4y_-S31aLWaMY1nG5BbQGpkOEmfBhjdZU-Cwln1uW6fjvG/s320/past%25C3%25ADs+pisos+3.jpg" width="320" /></a></div>
<div class="MsoNormal">
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><b>PEGGY PORSCHEN'S BASIC
VICTORIA SPONGE<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span lang="EN-US">Makes one
30x40 cm (12x16 inch) baking tray or two 20 cm (8 inch) round baking mould or
about 50 cupcakes. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">400g salted
butter, softened<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">400g caster
sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">8 medium
eggs, at room temperature<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">400g
self-raising flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">A little
vegetable oil<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Optional flavors:<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">For vanilla
sponge: add seeds from 2 vanilla pods (or equivalent)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">For lemon
sponge: add finely grated zest of 4 lemons<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">For orange
sponge: add finely grated zest of 4 oranges<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">For
chocolate sponge: replace 100g of self-raising flour with 100g of cocoa powder
and add 100g melted dark Belgian chocolate to the butter-and-sugar mix<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Preheat the
oven to 200ºC<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Place the
butter, sugar and chosen flavoring in a bowl and cream together with the help
of an electric mixer.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Beat the
eggs in another bowl and slowly add to the mix, while paddling on medium speed.
If the mixture starts curdling, add a little bit of flour.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Once the
eggs and the butter mixture are combined, mix in the flour mixture at low
speed. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Grease a
baking tray or cake mould with a little vegetable oil. Fill evenly with the
mixture, using a large palette knife. I could fill three round moulds (18, 15
and 12 cm each) <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Bake a
large tray or mould for about 25 minutes, and cupcakes for about 12-15 minutes.
Test the sponge with a toothpick; it should come out clean when inserted in the
middle. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Lift off
the mould and allow to cool on a wire rack. Wrap in film to keep for up to a
day in a cool dry place. If you need to keep it for longer, then wrap and store
in the refrigerator for up to a week, or freeze. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">In order to
get a sponge that is very moist and full of flavor, soak it with sugar syrup
and let infuse overnight, so that the flavor develops more strongly. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">To make
sugar syrup, place 250g sugar and 250ml water in a saucepan, stir well and
bring to the boil. Let it cool down. When lukewarm, add the flavorings (seed
from a vanilla pod, or finely grated lemon zest and Limoncello liqueur, or
finely grated orange zest and Grand Marnier liqueur, or peppermint liqueur)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">I soaked my
sponges with vanilla flavored syrup the day before. For layering I used vanilla
buttercream and raspberry jam. The sponge itself is super moist and delicious,
but when you add the syrup and then the buttercream and jam it becomes even
better. It was such a success and super easy to do. The most complicated part
was to cover everything with fondant. Well, it was my first fondant covered cake;
I guess this part will get better with some practice. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">I learned how to make the rose in a cupcake decorating workshop from Alma of <a href="http://www.objetivocupcake.com/">objectivo cupcake perfecto</a>. I would have liked to make more roses, but the guests where coming and I didn't have any more time (this is what happens when you do things last minute). I hope you like it :)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US"><o:p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX66so1_QKjdleZNEzpUwH4jlq2ZIlmweIQQddD7-SJIS6lfpLqX3t_2oWR6X48oaKouJAdLl8G0wkjPo9eSte6lIAd_LaqgPzEfX0El-Ai7eGibDTXNoYEKOzp2F77EBoG_N5Yjo9SvHd/s320/past%25C3%25ADs+pisos.jpg" />
</o:p></span></div>Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com2tag:blogger.com,1999:blog-6506028801285834501.post-70299617116310698102011-12-02T14:04:00.001+01:002011-12-02T15:19:37.325+01:00més i més galetes!!!! Tallers :) / cookies and more cookies!!!! Workshops :)<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">En aquestes darreres setmanes la meva vida s'ha omplert de galetes i més galetes!!!! En els tres tallers que he fet: dos a l'escola i un amb les cooperatives de consum de Castellar a Cal Gorina, he ensenyat a més de 60 persones a fer i a decorar galetes, i he fet més de 300 galetes en dues setmanes. Uff, vist així sembla espaterrant, oi? La veritat és que ha sigut molt divertit i tots ens ho hem passat molt bé. A més, s'han pogut descobrir vertaders artistes decorant galetes :) </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In these last weeks my life has been filled with cookies and more cookies!!!! In the three workshops I've conducted: two at the school and one in Cal Gorina in Castellar, I've taught more than 60 people to make and decorate cookies, and I've made more than 300 cookies in two weeks. Wow, seen like this it seems overwhelming, doesn't it? The truth is that it's been so much fun and we've all had a very good time. Besides, we've been able to discover true artists in decorating cookies :) </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img height="300" src="http://clickedu.elcasal.net//private/clickedu.elcasal.net/upload/albums_fotos/fotos/36/grans/IMG_4694.JPG" width="400" /></span></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Alguns dels meus alumnes galeters</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Some of my cookie students</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">La recepta en paper que vaig preparar per als tallers està més ben explicada que la que tinc penjada al blog anteriorment, així que en al final d'aquesta entrada us deixo la recepta de les galetes de mantega un altre cop.</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The recipe that I prepared in paper for the workshops is better explained than the one I posted in the blog previously, so at the end of this post I will write the recipe for the butter cookies again.</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img height="300" src="http://clickedu.elcasal.net//private/clickedu.elcasal.net/upload/albums_fotos/fotos/36/grans/IMG_4701.JPG" width="400" /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Fent la massa de les galetes</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Making the cookie batter</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img height="300" src="http://clickedu.elcasal.net//private/clickedu.elcasal.net/upload/albums_fotos/fotos/36/grans/IMG_4707.JPG" width="400" /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I estirant-la amb el corró. </span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Està dura la massa després de tenir-la a la nevera, eh?</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And rolling it out with a rolling pin.</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's hard when the dough is cold from the refrigerator, isn't it?</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img height="300" src="http://clickedu.elcasal.net//private/clickedu.elcasal.net/upload/albums_fotos/fotos/36/grans/IMG_4712.JPG" width="400" /></span></div>
<br />
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Galetes directes al forn!!!</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cookies directly to the oven!!!</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img height="300" src="http://clickedu.elcasal.net//private/clickedu.elcasal.net/upload/albums_fotos/fotos/36/grans/IMG_4717.JPG" width="400" /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Un cop fetes i fredes estan llestes per a decorar :)</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Once baked and cold, they are ready to decorate :)</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img height="300" src="http://clickedu.elcasal.net//private/clickedu.elcasal.net/upload/albums_fotos/fotos/36/grans/IMG_4729.JPG" width="400" /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Primer resseguim el contorn amb glassa més espesa, </span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">i després omplim amb glassa més líquida</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">First we make the outline with thick icing,</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">and then we fill it with running icing</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img height="400" src="http://clickedu.elcasal.net//private/clickedu.elcasal.net/upload/albums_fotos/fotos/36/grans/IMG_4736.JPG" width="300" /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Les galetes comencen a quedar xules, eh?</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The cookies are getting nice, aren't they?</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img height="300" src="http://clickedu.elcasal.net//private/clickedu.elcasal.net/upload/albums_fotos/fotos/36/grans/IMG_4737.JPG" width="400" /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I ens ho passem genial</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And we have great fun</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img height="300" src="http://clickedu.elcasal.net//private/clickedu.elcasal.net/upload/albums_fotos/fotos/36/grans/IMG_4742.JPG" width="400" /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Algunes galetes ja acabades</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Some finished cookies</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img height="300" src="http://clickedu.elcasal.net//private/clickedu.elcasal.net/upload/albums_fotos/fotos/36/grans/IMG_4743.JPG" width="400" /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Els petits també ho van voler provar, hehe :)</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The little ones also wanted to try :)</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Les galetes fetes en aquest primer taller a l'escola es vendran properament en benefici del projecte de cooperació que l'escola El Casal té a Gàmbia. Animeu-vos a comprar-ne!!! S'accepten encàrrecs a l'adreça de correu que hi ha en aquest blog. </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The cookies made in this first workshop at the school will be sold in short. The benefits will be for the cooperation project the school El Casal has in Gambia. Don't hesitate to collaborate!!! I accept orders at the email address you can find in this blog.</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I aquí us deixo la recepta de galetes que us he promès:</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And here the cookie recipe I've promised:</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal">
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<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;"><b>Ingredients</b>:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">200 g mantega
sense sal, a temperatura ambient<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana;">200 g sucre (mòlt)</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana;">1 ou batut</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana;">400 g Farina (i
una mica més per estirar la massa)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;"><b>Sabors
opcionals:<o:p></o:p></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Vanilla cookies:
afegir extracte de vainilla o sucre de vainilla. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Lemon cookies:
afegir la ratlladura d’una llimona<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Orange cookies:
afegir la ratlladura d’una taronja<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Chocolate cookies:
reemplaçar 50 g de Farina per 50 g de cacau en pols<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;"><b>Materials:</b><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Batedor elèctric
(o manual si sou valents)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Film de cuina<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Guies <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Corró<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Talladors de
galeta<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Espàtula plana o
ganivet <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Paper de forn<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Safata pel forn<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana;"><br /></span></div>
<div class="MsoNormal">
<!--[if gte vml 1]><v:roundrect id="_x0000_s1027" style='position:absolute;
margin-left:-9pt;margin-top:7.05pt;width:108pt;height:36pt;z-index:-2'
arcsize="10923f" fillcolor="#f90" strokecolor="#f90"/><![endif]--><!--[if !vml]--><span style="height: 50px; margin-left: -13px; margin-top: 8px; mso-ignore: vglayout; position: absolute; width: 146px; z-index: -2;"></span><!--[endif]--><span lang="CA" style="font-family: Verdana;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;"><b>Elaboració:</b><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Batre la mantega a
velocitat mitjana fins que aquesta es torni de color blanc. Afegir el sucre i
l’aroma desitjat fins obtenir una crema homogènia. Incorporar l’ou batut (si volem
fer galetes de colors, en aquest moment incorporar també el colorant). Afegir
la Farina a velocitat baixa en tres vegades fins aconseguir una massa ferma. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Embolicar la massa
en film de cuina i deixar refredar a la nevera com a mínim una hora.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Preescalfar el
forn a 180ºC<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Estirar la massa
sobre una superfície enfarinada (sinó, la massa s’enganxarà, també es pot fer
sobre paper de forn) amb l’ajut d’un corró. Per determinar el gruix de les
galetes podem fer servir unes guies o dues fustes de tallar que es col·locaran
en els extrem, descansant el corró sobre aquestes fustes. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Tallar les formes
de les galetes amb talladors de galeta i retirar la massa que sobra. Posar-les
sobre en una safata sobre paper de forn, amb una distància d’uns 3 o 4 centímetres,
ja que al forn creixen una mica.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Fornejar durant 12
minuts aproximadament. Han de quedar blanquetes però més torrades pels costats.
Al treure-les del forn dóna la sensació que estan crues, però al deixar
refredar s’endureixen i estan perfectes. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Un cop Fredes,
decorar amb glassa o amb fondant. <o:p></o:p></span></div>
<div class="MsoNormal">
<!--[if gte vml 1]><v:roundrect id="_x0000_s1028" style='position:absolute;
margin-left:-9pt;margin-top:10.9pt;width:108pt;height:36pt;z-index:-1'
arcsize="10923f" fillcolor="#f90" strokecolor="#f90"/><![endif]--><!--[if !vml]--><span style="height: 50px; margin-left: -13px; margin-top: 14px; mso-ignore: vglayout; position: absolute; width: 146px; z-index: -1;"></span><!--[endif]--><span lang="CA" style="font-family: Verdana;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;"><b>Decoració:</b><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Es poden decorar
les galetes amb glassa de sucre.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;"><br /></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Ingredients: <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">250g sucre glass <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">4 cullerades clara
d’ou pasteuritzada <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">10 gotes de
llimona<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">Es combinen tots
els ingredients a la batedora i es bat a velocitat alta durant 5 minuts. Un cop
feta la glassa, es poden afegir unes culleradetes d’aigua fins obtenir la
fluïdesa desitjada. El color de la glassa és blanc, però podem afegir colorant
alimentari per obtenir el color que vulguem. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;">També es poden
decorar les galetes amb fondant (comprat en tendes especialitzades). S’estira
amb un corró, es talla amb la forma desitjada, i s’enganxa damunt la galeta amb
pega comestible, nutella o similar. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="CA" style="font-family: Verdana;"><o:p></o:p></span></div>
<div class="MsoNormal">
<b><span lang="CA"><br /></span></b></div>
<div class="MsoNormal">
<b><span lang="CA"><br /></span></b></div>
<div class="MsoNormal">
<b><span lang="CA">Ingredients<o:p></o:p></span></b></div>
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<br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US">200 g unsalted
butter, at room temperature<o:p></o:p></span></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US">200 g caster
sugar<o:p></o:p></span></div>
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<span lang="EN-US">1 egg<o:p></o:p></span></div>
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<span lang="EN-US">400 g flour<o:p></o:p></span></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<b><span lang="EN-US">Optional flavors: <o:p></o:p></span></b></div>
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<br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US">Vanilla
cookies: add vanilla extract<o:p></o:p></span></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US">Lemon cookies:
add grated lemon zest<o:p></o:p></span></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US">Orange cookies:
add grated orange zest<o:p></o:p></span></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US">Chocolate
cookies: replace 50 g of the flour with 50 g of cocoa powder. <o:p></o:p></span></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div class="MsoNormal">
<b><span lang="CA">Preparation:</span></b><span lang="CA"> <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US">In a bowl,
cream the butter with the aid of an electric mixer, until obtaining a creamy and
white mixture. Add the sugar and the chosen flavoring until obtaining a uniform
cream. Mix in the beaten egg (if we want to make color cookies, we can add food
color now). Add the flour using the mixer at low speed in three addition, until
making a dough. <o:p></o:p></span></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US">Make a ball
with this dough and wrap it in film. Let it cool in the refrigerator for at
least 1 hour. <o:p></o:p></span></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
Preheat the oven at 180ºC<o:p></o:p></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US">Place the dough
on a floured surface and roll it out using a rolling pin until having a two ½
inch (5 mm) thickness. To achieve an even thickness we can use guides on the
rolling pin, or we can use two cutting boards as guides: the boards on the
sides, the dough in the middle, and the rolling pin lying on these boards. <o:p></o:p></span></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US">Use a cookie
cutter to cut out the shapes of your choice. Lay the cookies on a baking tray
lined with greaseproof paper, and leave a distance of 3-4 cm between them
because they tend to grow a little in the oven. <o:p></o:p></span></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US">Bake for 12
minutes approximately, or until white in the middle and a bit golden at the
edges. When they come out of the oven it seems that they are not done enough,
but when they cool they get harder and they are perfect. <o:p></o:p></span></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US">Once the
cookies are cold, they can be decorated with icing, or with fondant. <o:p></o:p></span></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 16pt;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 16pt;">Decoration<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Cookies can be decorated with sugar icing.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Ingredients: <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">250g icing sugar <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">4 tablespoons pasteurized egg whites <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">10 lemon drops<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Combine all the ingredients in a bowl and beat at high speed for 5
minutes. Once the icing is made, you a little bit of water may be added until
obtaining the desired consistency. </span><span lang="EN-GB">The icing colour is White, but you can add
food colour to have any colour wanted. </span><span lang="EN-US"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Cookies can also be decorated with fondant (bought at specialized
shops). Roll it out with the help of a rolling pin, cut it in the desired
shape, and place it on top of the cookie using edible glue, nutella, or
similar. <o:p></o:p></span></div>
<br />
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br />
<div style="text-align: center;">
<br /></div>Anonymoushttp://www.blogger.com/profile/12440622217458196233noreply@blogger.com3