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31 December 2010 @ 08:09 pm

The forgotten

The ForgottenCollapse )

HouseCollapse )

L&O: SVUCollapse )


Flash Forward

Three Rivers (I'm so sad it was cancelled)

osea no tengo vida asi que...Collapse ) series y eso es un UNDERSTATEMENT!! 

Buffy The Vampire SlayerCollapse )

Grey's AnatomyCollapse )

Royal PainsCollapse )

Pretty Little Liars
Muy Muy buena!! Adoro los epis que han pasado!

The Scoundrels
Interesting Premise.
31 December 2010 @ 12:25 am
OMG ya casi se acaba el 2010...
y creo que no hice nada productivo...

well equis...
mil emocion y cero intercambio pero a ver que tal, y pues la pasaremos en casa de mis primos, asi que MIL COOL este year si que esta siendo mil diferente a todo!!

Felicidades a todos.

buenisimo inicio 2011


Mlo ;)


Current Music: Ke$ha, Blow
19 December 2010 @ 02:43 am
ok, a ver si no se postea mal, pero en vista de que el Opera esta de DIVO... pues a ver que pasa.

Las recetas que quiero hacer:




















Chocolate Chip Cookies from: http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=2&ref=dining

Time: 45 minutes (for 1 6-cookie batch)

+ minimum 24 hours’ chilling


2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.


1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

Y a ver, los shows regresan:

Sun., Jan. 2

Brothers & Sisters (ABC), 10 p.m.

Mon., Jan. 3

Pretty Little Liars (ABC Family), 8 p.m.

Castle (ABC), 10 p.m.

Tue., Jan. 4

V (ABC), 9 p.m.

Wed., Jan. 5

Law & Order: Special Victims Unit (NBC), 9 p.m.

Thur., Jan. 6

Grey's Anatomy (ABC), 9 p.m.

The Mentalist (CBS), 10 p.m.

Private Practice (ABC), 10 p.m.

Fri., Jan. 7

Blue Bloods (CBS), 10 p.m.

Medium (CBS), 8 p.m.

Sun., Jan. 9

Californication (Showtime), 9:30 p.m.

Mon., Jan. 10

Lie To Me (Fox), 9 p.m.

Tue., Jan. 11

The Good Wife (CBS), 10 p.m.

Wed., Jan. 12

Chase (NBC), 9 p.m.

Mon., Jan. 17

House (Fox), 8 p.m.

Tue., Jan. 18

White Collar (USA), 10 p.m.

Thur., Jan. 20

Royal Pains (USA), 9 p.m.

Fri., Jan. 21

Fringe (Fox), 9 p.m.

Spartacus: Gods of the Arena (Starz), 10 p.m.

Mon., Jan. 24

90210 (CW), 8 p.m.

Gossip Girl (CW), 9 p.m.

Tue., Jan. 25

Hellcats (CW), 9 p.m.

Thur., Jan. 27

The Vampire Diaries (CW), 8 p.m.

Sun., Feb. 6

Glee (Fox), following the Super Bowl
16 December 2010 @ 02:15 am
Sugar Cookies
1/3 cup butter, softened
1/3 cup shortening
3/4 cup sugar
1 teaspoon baking powder
Dash salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 recipe Royal Icing Glaze
Sanding sugar (optional)
1 recipe Luster Dust Topper (optional)


1. In a medium bowl combine butter and shortening; beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover; chill about 1 hour or until dough is easy to handle.
2. Preheat oven to 375 degrees F. Divide dough into thirds. On a lightly floured surface, roll dough one portion at a time to 1/4-inch thickness. Cut dough using 2-1/2- to 5-inch star-shape cutters. Place star cutouts on an ungreased cookie sheet.
3. Bake for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; let cool.
4. Frost and pipe cookies with Royal Icing Glaze as desired. If desired, sprinkle with sanding sugar or use a tiny clean paintbrush to paint the piped designs with Luster Dust Topper. Makes about 48 (2-1/2-inch) cookies or about 16 (5-inch) cookies.
5. Royal Icing Glaze: In a small bowl combine 2 cups sifted powdered sugar, 4 teaspoons meringue powder,* and 1/4 teaspoon cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed for 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water 1 teaspoon at a time until icing is of glazing consistency.
6. Luster Dust Topper: Place 1/2 teaspoon gold, silver, or pearl luster dust in a custard cup.** Stir in 2 teaspoons vodka. (The vodka will evaporate, leaving a dry mixture that you can easily paint onto icing.)
7. To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. (Or freeze undecorated cookies for up to 3 months. Thaw, then decorate cookies.)
8. *Note: Merigue powder is a mixture of pasteurized egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.
9. **Note: Look for luster dust in the cake and cookie decorating department of a hobby store.
 Chocolate Butterscotch  chips cookies
Makes about 4 dozen
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) butter, room temperature
1 cup sugar
3/4 cup dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup butterscotch chips
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about three minutes. Add eggs and vanilla; beat until well combined. Add the flour mixture all at once, and beat until just combined. Stir in chips.
Drop tablespoons of batter onto prepared baking sheets, two inches apart. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool on baking sheet, one minute, then transfer cookies to rack to cool slightly. Repeat until all batter has been used.
 Chocolate-Mint Cookie Sandwiches
Servings: 18 large or 36 small cookie sandwiches
Prep: 45 mins
Total: 5 hrs 23 mins

1 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2/3 cup unsweetened European-style (Dutch processed) cocoa powder or unsweetened cocoa powder
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
3 eggs
2 teaspoons vanilla
2 cups all-purpose flour
Chocolate Glaze (recipe follows)
  Creme de Menthe Filling (recipe follows)
1. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, brown sugar, cocoa powder, baking powder and baking soda. Beat until combined, scraping sides of bowl occasionally. Add eggs and vanilla to sugar mixture; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill dough for 2 to 24 hours, or until easy to handle.
2. Roll dough into 1-1/2-inch balls and place 3 inches apart on ungreased cookie sheets (or, for smaller cookies, roll into 3/4-inch balls and place 2 inches apart). Bake in a 375 degree F. oven for 8 to 10 minutes (or 6 to 7 minutes for smaller cookies) or until edges are set. Let stand 1 minute on cookie sheet. Transfer cookies to wire racks and let cool.
3. Frost the tops of half of the cookies with Chocolate Glaze. Place cookies, chocolate sides up, on a wire rack. Let stand until set (about 30 minutes).
4. Spread the bottoms of the remaining plain cookies generously with the Creme de Menthe Filling. Top with chocolate-coated cookies, chocolate sides up. Gently press the cookie to spread the filling into an even layer. Wrap each cookie in plastic wrap and chill in the refrigerator for at least 2 hours. Serve cold. (Store any leftover cookies in the refrigerator up to 4 days or freeze up to 1 month.) 18 large or 36 small cookie sandwiches.
Chocolate Glaze
In a small saucepan, cook and stir 1/3 cup whipping cream and 6 ounces finely chopped bittersweet or semisweet chocolate over low heat until chocolate melts. Remove from heat. Let cool about 20 minutes or until it slightly thickens. (Chocolate should be warm but not hot.) Makes about 3/4 cup.
Creme de Menthe Filling
In a large mixing bowl, combine 1/3 cup butter, softened, and 3 tablespoons green creme de menthe or creme de menthe syrup. Gradually add 4 cups powdered sugar, beating with an electric mixer on medium speed until smooth. If necessary, add 1 tablespoon additional green creme de menthe or syrup to make of spreading consistency. (Or, if you like, substitute milk for green creme de menthe. Add 1 1/2 teaspoons vanilla, 1/2 teaspoon peppermint extract and 2 or 3 drops green food coloring.) Makes about 2 cups 
 Butterscotch-Chip Cookie 
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
1/2 cup packed dark-brown sugar
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1 cup butterscotch chips
In large bowl, combine 3/4 cup cooled, melted butter with 3 large eggs and 1 tablespoon vanilla extract. Stir in ingredients until mixed. Drop dough by rounded tablespoons, 2 inches apart, onto a greased baking sheet. Bake in 350 degrees F oven for 12 to 13 minutes or until firm. Cool on baking sheet on wire rack for 1 minute. Remove cookies to rack and let cool completely.
 Cookie Fondue
6 cups all-purpose flour
2 tablespoon baking powder
2 teaspoons salt
3 sticks unsalted butter, at room temperature, plus additional for cookie sheets
1-1/2 cups sugar
3 large egg plus 2 large egg yolks, at room temperature
1/2 cup sour cream
2 tablespoons vanilla extract
25 drops green food coloring
25 drops red food coloring
1 jar (13 oz.) chocolate-hazelnut spread, such as Nutella
1/3 cup toasted hazelnuts with skins (1-1/2 oz.), chopped

1. Whisk together 3 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt in a medium bowl. Beat together 1-1/2 sticks butter and 3/4 cup sugar in a large bowl on medium speed until light and fluffy, about 2 minutes. Add 1 egg, 1 egg yolk, 1/4 cup sour cream, 1 tablespoon vanilla and the green food coloring; beat until combined well. Reduce speed to low and gradually add flour mixture, beating just until combined.

2. Transfer to a lightly floured surface and knead until dough just holds together. Flatten into a disk, wrap well in plastic wrap and chill until firm, about 2 hours. Repeat, making a second batch of dough using the red food coloring.

3. Preheat oven to 350 degree F. Lightly grease 4 large cookie sheets with butter.

4. Unwrap 1 disk and cut in half (rewrap remaining half and keep chilled until ready to use). Roll dough on a lightly floured surface with a floured rolling pin until 1/8 inch thick. Using two maple (3 inches and 2-2/3 inches in height) and two oak (3-3/4 inches and 3-1/4 inches in height) leaf cookie cutters, cut out cookies. Press together scraps of dough and flatten into a disk; wrap in plastic wrap and chill until firm, about 20 minutes. Beat together remaining egg and 1 teaspoon water; brush over cookies. Transfer to prepared cookie sheets, placing 1 inch apart.

5. Bake cookies, 2 sheets at a time, in upper and lower thirds of oven, switching positions halfway through, until pale golden, 10 to 12 minutes. Transfer cookies on sheets to racks and cool until firm, about 2 minutes. Using a metal spatula, transfer cookies to racks and cool completely.

6. Repeat with remaining dough disk and dough.

7. Make fondue: Microwave chocolate-hazelnut spread in a microwave-safe bowl on medium high 1 to 2 minutes or until softened, stirring halfway through. Transfer to a serving bowl and place on a large platter. Arrange leaves in a wreath shape around bowl of fondue and garnish with hazelnuts. Makes about 10 dozen leaves.
 Peace Butter Cookies
1 half recipe Cookie Fondue dough (see Recipe Center), omitting food coloring
1 large egg white
1/2 cup white decorating sugar
1. Preheat oven to 350 degree F. Grease 4 large cookie sheets.
2. Roll out dough following directions in Cookie Fondue recipe. Cut out cookies using alphabet cookie cutters, spelling out P-E-A-C-E. Press together scraps and flatten into a disk; chill in plastic wrap until firm, about 20 minutes, then roll out to make more cookies. Lightly beat egg white and brush over cookies. Sprinkle with decorating sugar. Transfer to prepared cookie sheets, placing 1 inch apart.
3. Bake cookies, 2 sheets at a time, in upper and lower thirds of oven, switching positions halfway through, until pale golden, 10 to 12 minutes. Transfer cookies on sheets to racks and cool until firm, about 2 minutes. Using a metal spatula, transfer cookies to racks and cool completely. Makes about 9 dozen cookies.
 Cut-Out Sugar Cookies
Prep: 15 minutes
Start to Finish: 1 hour 15 minutes
2-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter
3/4 cup sugar
2 large egg yolks
1 tsp vanilla extract

1.Combine flour, baking powder and salt in a bowl; set aside. In mixer bowl, beat butter and sugar until fluffy, 3 min. Beat in yolks and vanilla. Add flour mixture and combine. Wrap dough in plastic wrap, chill 1 hr.

2.Roll dough to 3/8 inch thick on a floured surface. Cut as desired. (Dough scraps can be re-rolled up to 2 times.) Bake at 350 degrees F. Cookies can be stored airtight for up to 5 days. Makes 36 two-inch cookies.
 Spice Crackles
1 recipe Basic Sugar Cookie Dough (see www.familycircle.com)
2 teaspoons pumpkin pie spice
2 teaspoons cocoa powder
1-1/4 teaspoons baking soda
1/2 teaspoon colored sanding sugar

1. To basic sugar cookie dough, add 2 teaspoons pumpkin pie spice,
2 teaspoons cocoa powder and 1-1/4 teaspoons baking soda to flour mixture. Continue as directed.

2. Refrigerate dough 1 hour. Shape 1 tablespoon dough into a disk, about 1 inch in diameter, and place on ungreased baking sheets. Repeat.

3. Sprinkle each with about 1/2 teaspoon colored sanding sugar. Bake at 350°F for 14 minutes. Remove cookies to wire rack and cool completely.
Basic Sugar Cookie Dough

1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
1 egg
3/4 teaspoon vanilla extract
White nonpareils, for decoration (optional)


1. In a medium-size bowl, whisk together flour, baking powder and salt. Set aside.

2. In a large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg and vanilla. On low speed, beat in flour mixture until just combined. Divide the dough in half and form each half into a disk. Wrap in plastic wrap and refrigerate 4 hours or overnight.

3. Heat oven to 350°F. On a lightly floured surface, roll out one disk to 1/4-inch thickness. Cut into bells using a 2-inch bell-shaped cookie cutter. Place on an ungreased baking sheet. Sprinkle with white nonpareils, gently pressing to adhere. Bake for 10 to 12 minutes until lightly golden around edges. Remove cookies to wire racks to cool completely.

4. Repeat with remaining half of dough. Gather scraps and refrigerate. Reroll and cut into additional bells. Bake and cool as above. When completely cool, cookies may be stored in an airtight container up to 2 weeks.
 Mint meringues
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
3/4 cup sugar
1/4 teaspoon mint extract or imitation peppermint extract
Red and green food coloring
2 candy canes, finely crushed

1. Heat oven to 200°F. Line two large baking sheets with nonstick foil. In a bowl, combine egg whites and cream of tartar. Beat on high speed with whip attachment until whites become foamy. Gradually add sugar, until thick, then add mint extract.

2. Divide batter in half; with red food coloring, tint one half pink, and with green food coloring, tint second half green. Transfer to two large resealable bags (or pastry bags fitted with large round tips). Snip a 1/2-inch corner off bags. Squeeze meringue batter onto foil-lined sheets, about 26 per sheet. Sprinkle each with a little of the crushed candy cane pieces.

3. Bake meringues at 200°F for 2 hours, then turn oven off and let cookies sit in oven for 30 minutes. Remove cookies from pans and transfer to a wire rack. Cool completely.


Linzer cookies
Prep: 30 minutes
Chill: several hours
Bake: 8 minutes

1-1/2 cups (3 sticks) butter, at room temperature
1 cup sugar
1 egg
1 egg yolk
1 teaspoon grated lemon rind
1/2 teaspoon vanilla
3-1/2 cups finely ground hazelnuts (about 1 pound)
3-1/2 cups cake flour
1 teaspoon baking powder
1-1/4 teaspoons ground cinnamon
1 jar (12 ounces) raspberry jam
Confectioners' sugar

1. Heat oven to 350 degrees F.

2. Beat butter and sugar in large bowl with mixer until light and fluffy.

3. Beat in egg, egg yolk, lemon rind and vanilla. Stir in nuts.

4. Mix flour, baking powder and cinnamon on waxed paper. Stir into egg mixture, blending well to make a stiff dough; use hands if necessary to mix the ingredients together. Wrap in waxed paper and chill several hours or overnight.

5. Divide dough into quarters. Work with one-quarter at a time and refrigerate the rest. Roll quarter between sheets of waxed paper to about 1/4-inch thickness. With 2-inch round cookie cutter, cut as many circles from dough as possible. Carefully remove circles from waxed paper and place on ungreased baking sheet. Repeat process with remaining 3 quarters. Refrigerate scraps for second rolling.

6. With a 3/4-inch round cookie cutter, cut out and remove center of half the circles on baking sheets. Reroll the scraps.

7. Bake in 350 degree F oven for 8 to 9 minutes or until edges are golden. Remove from oven and cool cookies on baking sheet for about 5 minutes. Carefully remove cookies with metal spatula to wire racks to cool completely.

8. Heat jam in small saucepan. Spread each of the solid cookies with thin layer of jam. Top each with a cut-out cookie and gently press together to form sandwich.

9. Place cookies on wire rack placed over waxed paper. Dust with confectioners' sugar. Spoon a small amount of jam in opening of each cookie. Allow to set. Makes about 4 dozen cookies.

Coffee and Cookie Brownies
Servings: 24 brownies
Prep: 20 mins
Total: 1 hr

1 16.5 to 18-oz. pkg. refrigerated sugar cookie dough
2 eggs, lightly beaten
1 19.5 oz. pkg. milk chocolate brownie mix
1/2 cup cooking oil
1/3 cup coffee liqueur or cooled strong coffee
1 cup semisweet or bittersweet chocolate pieces
1. Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 13x9x2-inch baking pan; set aside.
2. In a large bowl combine the eggs, brownie mix, cooking oil, and coffee liqueur until just combined. Spread batter over sugar cookie dough. Sprinkle with chocolate pieces.
3. Bake for 40 minutes or until edges are set. Cool in pan on a wire rack. To serve, cut into bars. Makes 24 brownies.

Sugar-Free Coconut Oatmeal Raisin Cookies
1 cup old-fashioned oats
3/4 cup all-purpose flour
1/2 cup shredded natural unsweetened coconut (see Note)
1/2 cup golden raisins
3/4 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
3/4 cup Splenda (not Splenda for baking, which has sugar)
1 large egg
1 teaspoon vanilla extract

1. Heat oven to 350 degrees F. Coat 2 large baking sheets with nonstick cooking spray.

2. In a medium-size bowl, combine oats, flour, coconut, raisins, pumpkin pie spice and baking soda.

3. In a large bowl, beat together butter and Splenda until combined. Beat in egg. Stir in oat mixture and vanilla.

4. Drop cookie dough by slightly heaping tablespoonfuls onto prepared baking sheets. With wet hands, press down cookies to form a flattened 3-inch circle. Let stand on countertop for 5 minutes. Transfer cookie sheets to oven and bake at 350 degrees F for 13 to 15 minutes, until cookies are lightly browned around edges. Transfer to wire rack to cool completely.

Note: Look for unsweetened coconut in the bulk bins or health food section of your market.



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19 November 2010 @ 08:39 am


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14 September 2010 @ 04:58 pm
350g chocolate semiamargo
2 yemas
1/2 de 1/4 crema alpura
2 tsp brandy (ron carta blanca)
1/2 barrita mantequilla chica 
Se derrite el chocolate.
Se baten yemas y se agrega la crema y mantequilla aguada (no derretida).
Se agrega el chocolate.
Se mete al refri x 4h, se saca, se hacen bolitas y se revuelcan con la cocoa.
1 1/4lt leche
1 taza azucar bca
4 huecos (separadas yemas y claras)
2 tsp vainilla
1 tsp maicena
1 pizca HCO3
se ponen a hervir leche+azucar+HCO3, cuando empiece a espesar, le agregan las yemas, la maicena mezclada con tantita leche fria.
Todo se deja hervir y despues se le agrega vainilla y jerez. 
Mientras se baten las claras a punto de turron y agregan 3 tsp azucar.
Se coloca el turron en el platon en que se va a servir y vacian la crema de yemas caliente sobre el turron hasta que lo envuelva.
Este postre se sirve frio.
6 a 8 porciones
180g mantequilla
1 1/4 taza azucar
6 huevos
2 tazas harina
2 tsp polvo de hornear
1/4 L crema
Batir mantequilla hasta que tenga la consistencia de la crema. 
Agregar azucar, seguir batiendo, agregar los huevos de 1 en 1. 
Cernir harina y polvo para hornear.
Incorpore a la mezcla el huevo en f. envolvente y por ultimo vacie la crema y revuelva lentamente.
Vierta la preparacion en 1 molde engrasado/enharinado.
Hornee 30min o hasta que el palillo salga limpio. 
Precalentar el horno 15 min a 180o.
Acompanelo con chocolate fundido, crema batida, frambuesa, fresas picadas.
3 tazas cajeta
1 taza agua
3 tbsp grenetina
1/4 crema dulce
Se disuelven 3 tazas de cajeta en leche.
 En una taza de agua se disuelven 3 cucharadas de grenetina y se vacia a la mezcla anterior agregandole 1/4 de crema dulce bien batida.
Se sigue batiendo todo y se mete en el congelador.
1 paq galletas marias
200g mantequilla
1 lechera
6 limones
4 yemas
Se muele la galleta con un rodillo que quede granulada, se revuelve con MANTEQUILLA hasta que quede masa tersa.
Se acomoda en un molde para pay, anes se extiende con 1 rodillo de 1 cm.

Licuado: lechera c/jugo limones y yemas.

Sebaten 2 claras a punto de turron. Se vacia al molde y se mete al horno cuando dore el turron ya esta.
250g yogurt
50g pinon
50g nz picada
1 lechera
30g  grenetina
1/2 Lt agua hervida
Se mezcla la grenetina con el h20 hervida, se pone en la licuadora el yogurt, la lechera, grenetina disuelta en h20.
Se vacia en un recipiente, se le ponen los pinones y la nuez, se mete al refri.

3/4c yogurt con 1/4 leche: BUTTERMILK
12 porciones

175g self raising flour (1c harina con levadura/ 1tsp royal+1/2 tsp sal+1/4tsp HCO3)
25g harina maiz
225g azucar
1/2 tsp baking soda
175g fresh/defrozen blueberries
225ml Buttermilk
40g mantequilla derretida
zest 1 lemon, finely grated
1 large egg, batido
1 tbsp granulated sugar, para rociarle
1. precalentar horno a 200oC.
Mezclar 1 tazon: harina + harina + azucar+royal+pizca sal)
Agregar las moras y hacer una fuente en el centro.
Combinar: Leche descremada +mantequilla+lemon zest+ huevos.

2. vertir la mezcla liq en la harina y mezclar hasta que todo se incorpore. 

3. Vertir la mezcla con cuchara en los capacillos, rociar con azucar.
350g manteuquilla o 1 aso nata +100g mantequilla
650g harina - 3 cucharadas
3 tbsp maicena
4 huevos
3 tbsp royal
10 cucharadas soperas de azucar
en una tabla se hace 1 fuente con la harina cernida y royal.
En el centro se pone mantequilla, 3 huevos, azucar y se va incorporando con 1 para le madera (NOMETERMANO)  se va formando una pasta tersa al ultimo para formar la bola se meten las manos.
Se divide en 4 la pasta y se toma 1 parte para extenderla con el rodillo de 1/2cm grueso, se cortan las galletas, se barnizan con yema batida y CHO (se espolvorea), se hornean en charolas engrasadas y enharinadas. Se meten al horno precalentado hasta que doren.
 1/4 mantequilla licuada c/4yemas
1 taza azucar
4 taza harina
2 tbsp royal
4 tbsp leche
Se hacen bolitass, se aplastan ligeramente y se barnizan con las claras y se pasan por nuez molida.
Se le hace un pequeno huequito con el dedo gordo y se le pone mermelada.
Se ponen en charolas engrasadas y enharinadas, se meten al horno, que doren poco.
1kg harina
1 vaso azucar glass
1/4 mantequilla
2 tsp royal
Se cierne la harina 3 veces. Se hace una fuente, se le agrega la mantequilla suavizada, azucar glass cernida, royal y se incorpora todo agregando aceite poco a poco hasta lograr una pasta suave.
se forman bolitas y se aplanan un poquito, se colocan en charolas engrasadas y enharinadas.
se meten al horno por unos 15 min, se sacan y se espolvorean con azucar. 
1/2 k harina
200g mantequilla
200g azucar
3 tsp royal
2 huevos
1 tsp vainilla
leche, la necesaria
se bate bien la mantequilla, se le pone azucar, se sigue batiendo en seguida los 2 huevos, harina cernida con royal, la cucharadita de vainilla se sigue batiendo muy bien todo.
Se hacen bolitas, se aplanan, se les da f. alargada que queden de 1/2 cm de grueso.
Se acomodan en charolas sin engrasar, se dejan reposar por 15 min en un lugar tibio, se barnizan con la yema de 1 huevo, se meten al horno por 1/2 h a 200oC. 
 Panques Garibaldi
250g mantequilla
2 1/2 taza harina
1 taza azuucar
1 tspn royal
7 huevos
p/ adornar:
1/2 taza  mermelada chabacano
Se bate bien la mantequilla, se le pone el azucar, se sigue batiendo, en seguida los huevos 1 por 1, la ralladura de naranja, harina con el royal se sigue batiendo.
Se engrasan los moldes y se enharinan, se vacia la masa a la mitad.
Se mete al horno durante 25 minutos.

p/ que quede la mermelada un poco suelta y poder ponerle los chochitos al panque se le va poniendo por cucharadas h2O caliente hast que quede como atolito, se revuelve el panque y se revuelve en los chochitos.
1 taza avena
1/2 taza leche
2 huevos
1/2 manzana o platano
se licua todo y se pone un poco de masa en el sarten hasta que se forme el hot cake. 
 Polvorones de Vainilla
1/2kg mantequillla
1 kg harina
1 taza azucar
4 yemas
2 tsp vainilla
1tsp HCO3
 se bate bn la mantequilla (con las manos) en la mesa. Se agrega el azucar hasta que quede cremosa, enseguida se agregan las 4 yemas, 2 cuch vainilla, harina cernida con HCO3, se sigue batiendo. Se deja reposar 20 min.
Se toma 1 bolita de tamano regular, se ponen en 1 charola sin engrasar, se apachurran con la mano a modo que se floreen por las orillas. 
Se meten al horno x 20 min a 200oC.
Cuando se sacan se les espolvorea azucar.
 Galletas Maguis
1/2 kg harina
1/4kg manteca
2 naranjas (jugo y ralladura)
1 tsp HCO3
2 yemas
1/2kg azucar + para barnizar
se bate bn la manteca hasta hacer ampula, se agregan yemas y se sigue batiendo.
Agregar el jugo y ralladura, batir.
Agregar harina y HCO3 cernidas 3 veces.
Se enharina una tabla, se extiende con rodillo y se cortan las calletas.
Se meten al horno en charolas engrasadas y enharinadas.
Al sacarlas se banan de azucar.

NOTA: ya quedo toda mal la organizacion... equis
Current Mood: crappycrappy
Current Music: Endless Love, Glee Cast
14 September 2010 @ 03:45 pm
 Ok the title doesn't make a lot of sense, but anywho, thanks to the  lovely cae_near for tagging me, I must admit I'm almost never tagged but I do enjoy doing this things! so here it goes:

have no personal life now, so no time for Lj too. Sucks.
But Friday now, so I did this ;)

I was tagged by: nana_csinyfan and lady_kingsley (Kisses goes to you my girls! xP)

Pick a band/musician
Answer each question using only their song titles

Tag 5 people: molly_holic,blue_raineand well anyone who'd like to I guess this is nice.

Musician: Britney Spears

Who are you?: Overprotected
Are you a boy or a girl?: I'm not a girl, not yet a woman
How do you live your life?: I've Just Begun (Having My Fun) 
How do you see yourself?: Why Should I Be Sad?
How do others see you?: Stronger
How are you feeling?: Oops I did it again
How do you love?: Anticipating 
Who do you love?: 3
Were do you wish you were?: (I Can't Get No) Satisfaction
What is your advice?:  My Prerogative

OMG this was so much fun!! 
I've forgotten how much I love Brit, can't wait for her appearance on Glee!!
Tags: ,
Current Mood: fullfull
13 August 2010 @ 01:19 pm

Badge Close Up Duo tone Hurt Name
Negative Space Past Quote Underwear Water

5 CATEGORY - Props

Category #1 Category #2 Category #3 Category #4 Category #5


Arist's Choice #1 Arist's Choice #2 Arist's Choice #3 Arist's Choice #4 Arist's Choice #5
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Current Mood: infuriatedinfuriated
08 August 2010 @ 12:58 am

Happy Bday DD!!

 haha se borro lo que habia escrito....

well I decided it was time to do some things I liked 
for which I don't really have lots of time now
but it was about having fun...
so here there are, firstly inspired by Ke$ha's Take it off vid.


.Icons over here.Collapse )

Current Music: Rihanna, Shut Up & Drive
02 July 2010 @ 08:51 am
[textures Set]
by aulxdayz