бои спокемон

The Guinness Gingerbread ".

I watched 15 days ago an emission of À la di Stasio devoted to the holiday season and this coming from the book Gingerbread Kitchen Nigella Lawson had caught my attention. And here I am moving from words to action!

cake pans for 2 medium size
1 / 2 cup butter 1 cup
cane syrup or corn syrup 1 cup golden

brown sugar 1 cup Guinness 2 tablespoons
teaspoon ground ginger 2 tablespoons
tsp cinnamon powder
1 / 4 c. tsp clove powder
2 cups flour 2 tsp
teaspoon baking soda
300 ml sour cream 2 eggs


In a saucepan, heat butter, brown sugar, corn syrup and brown.
Add the Guinness, stir, then add the ginger, cinnamon, and clove. Heat over low heat until all ingredients are well blended.
Add two cups of flour, and baking soda and mix well to avoid and dissolve any lumps.
In another bowl beat two eggs with sour cream. Without waiting, pour the mixture in preparation for Guinness.
Stir well and pour into cake pans (2 for me) or a square pan and bake in oven preheated to 350 ° F for 45 minutes, or until a toothpick stuck in the middle of the cake comes out clean .

I also found this recipe on an English site with proportions may be somewhat different (long live conversions) and it will have the opportunity to try to see if the result is very different. ..
is simply delicious and so easy to do ... Personally, it's toast and buttery as I prefer, what makes me say that this will be enough on my breakfast table in the future ...

PS: It is not enough to eat a bit of culture can be ... Did you know what is the little ball in this can of Guinness?
Me neither! So I rummaged a bit on the net and finally, it turns out that Guinness contains less CO2 than other beers and has less collar (commonly called "moss" to the uninitiated like me) when the lodging. Of closer possible its beer in cans of beer served in pubs, Guinness invented this little plastic ball filled with nitrogen under pressure. When you open the can, the gas escapes, the "floating widget" (the ball) is agitated, and brews beer as well, making him his crown.
That's one subject you will know everything at ...
(Sources: The show's Grocery, and a student bartender nightlife in his spare time)

Are Vlad Models Legal?

Waffles with cinnamon.

Each season his waffle? I do not know. But for this holiday season, and the day of snowflakes and hail, this recipe from Suzanne Roth Cupcakes Alsace (s'bredlebuech) me happy.

For a couple of waffles : 250g flour

25cl fresh cream (replaced by sour cream on the Quebec side, cheaper, and sour cream Beatrice 15% approximates a lot of our fresh cream texture and almost taste I think.)

150g butter 4 eggs 2 tsp

tablespoons sugar 1 pinch salt 1 tsp
Coffee Mix cinnamon

flour with 2 eggs and 2 yolks and with the cream, sugar, salt, cinnamon.
Do not say what to do with 150g butter, personally I have melted and I added at that time in the recipe. I mixed until a homogeneous mixture.
[Back to the recipe as written] Beat the egg whites until stiff and add to mixture.
Heat the waffle iron and grease, pour a little batter and cook the waffles a nice golden color.
Sprinkle with icing sugar and cinnamon.

In addition, I understand how they make nice little round waffles all ... It is not life grand?

South Park Heroes Of Migh

Saint-Nicolas [between North and Alsace, France].

In France, especially in Alsace and Lorraine (just in the North as well), traditionally the night of December 6, Saint Nicolas toured towns and villages, and removal for children who have been good and obedient gifts and treats.
In practice, all day of 6, he visited schools and distributed to children (also look forward to his coming as that of Santa Claus), chocolates and small marshmallows scented, clementines or oranges, gingerbread and small buns: the "shell" in the North, and the "Mannele" (or "Mannala) in Alsace.
I adopted since the birth of my biggest (Alsatian birth) and that tradition every year on Saint Nicolas, we make these little fellows in brioche bread that we eat in the evening of St. Nicolas with a chocolate hot ...
My little men had formed a little strange this year, but they were such good and so pleasant to eat when our first flakes of winter were falling apart ... finally

For 10 fellows

250g flour 10g yeast T45
fresh baker (10g dry yeast type Fleischmann)

40g sugar 5g salt 1 egg


60g milk 80g butter, softened 1 egg beaten

for gilding

In a bowl, mix all ingredients except butter. Be careful not to touch the salt and yeast.
Knead the dough thoroughly mixed then add the butter. Knead the dough by hand for ten minutes : Stretch it and pull it on itself to trap air.
Place it in a bowl, cover with a damp cloth and let rest in a warm place until 1:30.
Take the dough, flatten it with your hand to remove air and divide it into smaller pieces of 60g (personally I make about 90g of dough, I find it easier to shape). Divide the strands into a carrot with the widest part, form the head, using chisel form the arms and the legs.
Place on a baking sheet lined with parchment paper and brush them with egg beaten with a brush.
Let rise 30 minutes then brush again with egg beaten.
Bake in preheated oven at 180 ° C (392 ° F) about 10 to 15 minutes.

(Recipe Book The following gourmet recipes for bakers in Alsace Guy Zeissloff).

Butter Cupcakes (butterbredle) and Christmas cookies with cinnamon.

(Thanks to various websites for pictures associated with links)