Bolo Pao de Mel.

Bolo Pão de Mel(receita adaptada de Palmirinha Onofre)

Ingredientes:

2 xíc. (chá) farinha de trigo1 xíc. (chá) açúcar mascavo1 xíc. (chá) chocolate em pó1 1/2 xíc. (chá) leite1 col.(chá) canela em pó1 col. (cafe) cravo em pó1/2 xíc. (chá) mel1 col. (sopa) femento em pó

Cobertura:

300g chocolate em barraPreparo:

1. Em uma tigela, adicione todos os ingredientes secos exceto o fermento e misture bem.

2. Adicione o leite e o mel e misture com uma colher de pau ou espátula até ficar homogêneo.

3. Adicione o fermento em pó e misture levemente.

4. Leve para assar em assadeira retangular untada e polvilhada com farinha de trigo, em forno pré-aquecido médio (200ºC) por 15 a 20 minutos, ou até que, enfiado um palito no meio do bolo, ele saia limpo.

5. Espere esfriar e enquanto isso, prepare a cobertura: pique o chocolote grosseiramente e leve para derreter em banho maria. Mexa bastante até que esfrie e cubra toda a superfície do bolo com esse chocolate.

Leve o bolo à geladeira para que a cobertura endureça.

Dica: Quanto à cobertura, utilizei 200g de chocolate ao leite e 100g de chocolate meio-amargo e ficou muito bom, nem tão doce nem amargo. Mas você pode utilizar o chocolate que vc possuir em casa. Na hora de derretê-lo, cuidado para que a água da panela não ferva e "pule" no chocolate. Uma boa dica é utilizar uma tigela de porcelana ou vidro que tenha a boca mais larga que a base, e que fique rente à borda da panela.

Bomba de Chocolate #2

Massa-

150g de farinha de trigo, 4 ovos, 250ml de água,100g de manteiga

Recheio-

300ml de leite (reserve um pouco), 3 colheres (sopa) de amido de milho,150g de açúcar,2 colheres (sopa) de chocolate em pó de ótima qualidade.

Cobertura-

200g de chocolate ao leite cobertura, picado grosseiramente

Massa-

Em uma panela, coloque a água e a manteiga e deixe ferver. Acrescente a farinha e mexa rapidamente. Deixe cozinhar por aproximadamente 2 minutos. Bata na batedeira a massa, ainda quente, colocando os ovos, um a um, por 5 minutos. Unte e enfarinhe uma forma. Coloque a massa em um saco de confeitar (com bico liso) e faça ‘riscos’ na forma, deixando um espaço entre eles. Leve para assar em forno médio (180ºC) por aproximadamente 35 minutos. Deixe as bombas esfriarem.

Recheio-

Em uma panela, leve o leite para ferver. Logo após, dissolva o amido de milho no leite reservado e acrescente ao leite fervido. Coloque o chocolate e mantenha no fogo médio por mais 2 minutos, sem parar de mexer.

Cobertura-

Derreta o chocolate em banho-maria e reserve aquecido. Montagem: Pegue as bombas e corte-as ao meio, coloque o recheio e cubra com o chocolate derretido.

Bomba de Chocolate

Ingredientes
Massa:. 1 xícara (chá) de água. 1/4 de xícara (chá) de manteiga. 1 e 1/4 de xícara (chá) de farinha de trigo. 5 ovos

Recheio:. 1 lata de leite condensado. 1 xícara (chá) de leite. 2 colheres (sopa) de chocolate em pó. 1/2 colher (sopa) de manteiga

Cobertura:. 1 lata de creme de leite sem soro. 200 g de chocolate ao leite picado. 1/2 colher (sopa) de glucose de milho

Modo de Preparo
Massa: Numa panela pequena, leve a água e a manteiga ao fogo. Quando começar a ferver, adicione a farinha de trigo e misture bem. Cozinhe por aproximadamente cinco minutos ou até que a massa se solte do fundo da panela. Retire do fogo, transfira para um refratário e vá juntando os ovos, um a um, mexendo bem após cada adição e até obter uma massa homogênea e macia. Ponha a massa na forma com furo central untada com manteiga e leve ao forno preaquecido a 180º. Asse durante 30 minutos ou até que a massa esteja dourada. Deixe esfriar antes de desenformar.Recheio: Misture os ingredientes e leve ao fogo até engrossar e se soltar do fundo da panela. Deixe esfriar. Cobertura: Misture bem todos os ingredientes e leve ao fogo em banho-maria, mexendo até derreter o chocolate. Montagem: Abra a coroa ao meio, no sentido horizontal, distribua o recheio e cubra com o creme de chocolate.
Conteúdo do site ANAMARIA

Teddie’s Apple Cake

Serves 8
Butter for greasing pan
3 cups flour, plus more for dusting pan
1 1/2 cups vegetable oil
1 3/4 cups sugar
3 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored and thickly sliced tart apples, like Gala
3/4 cup chopped pecans1 cup fresh cranberries

1. Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, pecans and cranberries and stir until combined.
3. Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature.

Found at: http://www.thewednesdaychef.com/the_wednesday_chef/page/13/

Muffins de Chocolate Amargo

140g de chocolate amargo, picado
1/2 xícara de manteiga
2 xícaras de farinha de trigo
1/2 xícara de açúcar mascavo
2 colheres (chá) de fermento em pó
1/2 colher (chá) de sal
2 ovos grandes
2/3 xícara de buttermilk
1 colher (chá) de extrato de baunilha
Pré-aqueça o forno a 180° C. Unte 12 forminhas de muffins, ou forre-as com forminhas de papel. Em uma tigela pequena, derreta no microondas a manteiga junto com o chocolate amargo picado. Aqueça-os em intervalos de 30 segundos, mexendo freqüentemente até ficar liso. Deixe esfriar. Em uma tigela grande, misture a farinha, o açúcar, o fermento e o sal. Faça um buraco no meio e acrescente os ovos, o buttermilk e o extrato de baunilha. Com uma colher ou fouet, misture até a massa ficar homogênea. Adicione a mistura de chocolate derretido, até incorporar tudo. Asse de 15 a 18 minutos, fazendo o teste do palito. Deixe os muffins esfriarem sobre uma grade, e guarde-os em um recipiente hermeticamente fechado.

http://cinarasplace.blogspot.com/

How would you like to bite into one of these!!

http://www.mrsprindables.com/

Best Banana Bread!

Ingredients
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

Preheat oven to 350 degrees. Mix melted butter with the mashed bananas into a medium mixing bowl. Stir in vanilla, egg and sugar. Add salt and baking soda and mix. Add flour in last, slowly adding it in. Pour into buttered 4×8 loaf pan and bake for 1 hour.
Cool on rack. Slice and serve with butter.

White Chocolate Banana Bread

3 very ripe bananas
2 tbsp soft butter
1 cup sugar
1 ½ cups flour
1 tsp baking soda
1 cup white chocolate chips (use semi sweet for Chocolate Banana Bread) and /or
coarsely chopped nuts – pecans or walnuts work well (optional)

Keep your total amount to 1 cup.1.Preheat oven to 375°/190°C2.
Mash bananas in a bowl and add rest of the ingredients. Stir just until blended. It seems as if there is not enough liquid but don’t be fooled. The very ripe bananas add all the moisture needed. Mixing the ingredients together with a fork for 2-3 minutes is all you need to create the batter.3.Pour into greased 9"x5" loaf pan and bake for 45 minutes or until toothpick comes out dry (unless of course you hit a chocolate chip).4.Cool for 10 minutes on a cake rack before removing from pan.5.To bake muffins, prepare the batter as above and bake for 20-25 minutes at 400°F/200°C, in center of ovenRuth's Tips & Variations-This is a great breakfast or mid day snack. -Instead of chocolate chips (or with them, if you prefer) try: chopped walnuts or pecansdried cranberries or cherries-Just make sure these ingredients add up to one cup. More than that will lose the bread/cake texture.

The Best Carrot (Pineapple) Cake

Makes one 3-layer cake
2 c. AP flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
1 c. whole, toasted almonds
1 c. toasted pine nuts
1 c. olive oil1 c. sugar
1/2 c. (1 stick) butter, melted
1/2 c. packed brown sugar
4 eggs
3 Tbsp. dark molasses
2 Tbsp. maple syrup
2 c. chopped fresh pineapple, or 1 (16 oz.) can crushed pineapple, drained
3 heaping cups shredded
carrotsFrosting:
4 (8 oz.) pkg. cream cheese (room temp.)
2 sticks (1 c.) butter, room temperature
2 c. powdered sugarHalf-and-half (as needed)
For the cake:1. Preheat the oven to 350-f degrees. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, almonds, and pine nuts and mix very well.2. In another large bowl, combine the olive oil, sugar, butter, brown sugar, eggs, molasses, maple syrup, pineapple, and carrots and mix well. Add them to the dry mixture. Mix very well.3. Generously butter three 9-inch cake pans and dust with flour. Divide the cake batter evenly into the cake pans. Use a measuring cup for accuracy.4. Bake for 20 to 25 minutes.5. Insert a toothpick into the cakes to make sure the are done. The toothpick should come out clean. Cool in pans for 10 minutes. Remove and cool completely.To make the frosting:1. With an electric mixer, mix the cream cheese, butter, sugar, and powdered sugar until fluffy, but stiff. Add half-and-half to thin.2. Use the frosting to fill and frost the cooked layers.Recipe from Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America

Filled Strawberries - Martha Stewart

These fresh-fruit treats are like miniature strawberry cheesecakes -- perfect for a dessert buffet. Whip 6 ounces of room-temperature cream cheese on medium speed until slightly fluffy, 2 to 3 minutes. Add 1/2 teaspoon pure vanilla extract and 1 1/2 tablespoons confectioners' sugar. Trim tops and bottoms of 12 strawberries to level. Use a small melon baller to scoop out tops. Fill a pastry bag fitted with a 1/2-inch star tip with cream cheese mixture; pipe into berries until it brims over tops. Toast 1/4 cup sliced almonds in a 350 degrees oven until golden-brown, 3 to 6 minutes; arrange slices over filling.

Orange and lemon

cake3 cups (420g) all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons grated lemon zest
2 tablespoons grated orange zestjuice of 1 lemonjuice of 1 orange
¾ cup (180ml) milk (preferably whole)
1 cup (226g) unsalted butter, at room temperature
1 ½ cups (300g) granulated sugar
5 large eggs, at room temperature

icing sugar for dustingPreheat the oven to 175ºC/350ºF; butter and flour a round 25cm (10-in) cake pan or springform pan.Sift together the flour, baking powder, baking soda and salt. Once sifted, add the orange and lemon zests and mix well. Set aside.In the bowl of an electric stand mixer, using the paddle attachment on medium speed, combine the butter and sugar and mix for 2 to 3 minutes until the butter is light in color and appears fluffy.Combine the lemon juice, orange juice and milk and stir.Add the eggs to the butter/sugar mixture, one at a time, on medium speed, making sure to scrape down the sides of the bowl after each addition.Begin adding the dry ingredients, in three additions, and then alternating with the milk/juice mixture. You should begin with the dry ingredients and end with the dry ingredients.Pour the batter into the prepared pan and bake for 50 minutes to an hour. Check the cake after 50 minutes by inserting a toothpick or cake tester into the centre of the cake. If it comes out clean, it's done. If not, continue baking the cake. In my oven the cake took an hour so the baking time may vary based on your oven.Once done, remove the cake from the oven and set on a wire rack to cool completely. Once cool, unmold the cake and dust with icing sugar before serving.

http://www.technicolorkitcheninenglish.blogspot.com/

Soft Molasses Cookies

1 cup sugar
3/4 cup molasses (regular)
1/4 cup blackstrap molasses (get it in a health food store)
1 cup shortening, melted
1 cup milk
2 tablespoons vinegar
3 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ginger
2 teaspoons cinnamon
1/8 teaspoon cloves
5 cups flour
extra sugar, for sprinkling


Mix the milk and vinegar and set aside for a minute.
In a large bowl mix well the sugar, both molasses and shortening (if you don't have the Black Strap you can use the regular but the taste is much better with the black strap).
Add the milk and vinegar mixture.
Add the dry ingredients mixing well.
Refrigerate for 1 hour.
Roll out on a floured board and cut in circle the size you want (I usually do one about 3 inches).
Sprinkle the tops with some sugar.
Bake in a 375 degree oven for about 7-8 minute.
Don't overbake them, just till done.

2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 cup water
1 cup butter or margarine
1/4 cup cocoa
2 eggs, beaten
1/2 cup sour cream
Chocolate Peanut Butter Frosting
1/2 cup butter (or margerine)
1/4 cup milk (plus 2 tablespoons)
1/4 cup cocoa
4 1/4 cups powdered sugar (1 16-ounce bag)
1 teaspoon vanilla extract
1/2 cup peanuts, chopped (optional)
1/4 cup peanut butter