Shortbread wholemeal

These shortbread just plain wholemeal flour to be eaten perfectly at tea time!

ingredients:

- 150g sugar

- 2 eggs

- 50g brown sugar (if brown sugar)

- 200g wholemeal flour

- 200g plain flour

- 200g butter

preparation:

- Preheat oven to 180 ° C.

- Whisk the sugar and eggs.

- Add the brown sugar.

- Stir in flour.

- Cut the butter into small pieces and knead the dough.

- Book 1 hour in the refrigerator, wrapped in cling film.

- On a floured surface, roll out the dough over a few millimeters.

- A cookie-cutter, cut out circles of dough and place on a baking sheet lined with baking paper.

- If you have a buffer, mark the top of the shortbread.

- Bake for 15 minutes.

- Allow to cool before taking off.

- The biscuits will keep in an airtight container several days.

Notes:


- I am inspired by the recipe for cookies three meals of the book "Homemade cookies" (Editions Larousse) to design it.

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Small pots of rice pudding so delicious cheesecake

Suffice to say it bluntly: what killer! These jars are an ode to gluttony, and I mean it ... First a rice pudding (a first for me) flavored sauce Small Butter / chocolate. Then a delicious biscuit layer, like a cheesecake. The whole forms a bold and tasty dessert. I loved it!

For 4 jars

ingredients:

- 33cl whole milk
- 85g round rice
- 50g sugar
- 35g grout Pit & Pat * Small Butter and Chocolate
- Vanilla flavor

For the biscuit base:

- 35g Small Butter
- 17g grout Pit & Pat * Small Butter and Chocolate

preparation:

- In a saucepan, combine the milk, vanilla (depending on taste) and rice and bring to a boil.
- Reduce heat to low and cook 35 minutes, whisking regularly.
- The rice should be al dente.
- Cool the rice milk, then add the sugar and sauce, mix well.
- Mix the butter with small grout, and have the bottom of the jars.
- Add the rice pudding on top.
- Refrigerate before serving.

Notes:

The original recipe was for 6 people, I divided the proportions 3 , and it still allowed me to make 4 pots of any size reasonable. However, I still put less sugar than recommended ( I counted 65g and 50g that have been and it could probably be even less sweet) .

* I wonder what could replace the grout Pit & Pat for those who do not have it in their closets . The spread, but with a little more butter for a very small dense core ?

This recipe comes from the box of May Eat Your Box has kindly offered me to test it. I immediately set my sights on the grout Pit & Pat . I discovered this brand given its site, there are a lot of good things ! I just do not know where you can buy their products know ...

Eat Your Food Box is a box that offers every month with or without a subscription filled with good things and ideas for cooking box . All for 20 euros shipping included . More importantly, recently , it offers custom box where you can select seven products for 24.90 euros , ideal for those who do not like surprises (me, for example ...) or who would like to discover some products particular.

My box may contain : a preparation for Breton biscuits , a gourmet blend Baker coral , mustard French 's honey , the original sea salt Herbamare a celery crushed artichokes and salmon, Krisproll brioche , two bags of Pronto café, Eat Magazine your Box with recipes signed the workshop leaders. And the famous sauce Small Chocolate Butter Pit 

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Rocky Road

Warning hips, terrible Rocky Road will drive you crazy! This dessert we savored mainly in the United Kingdom and Australia consists of chocolate (usually milk), marshmallows, cookies and different things in different countries (walnuts, hazelnuts, almonds, raisins, peanuts ). Ultra simple to perform, it is also easily we love these small devilishly good portions! Here, simple option, I chose dark chocolate, mini marshmallows and butter Small. Perfect recipe!

For twenty Rocky Road

ingredients:

- 100g dark chocolate

- 30g butter

- 1 tsp honey

- 25g mini marshmallows

-  60g Small butter

preparation:

- Break the butter into small chunks.

- Melt the chocolate in the microwave.

- Add the butter and honey and mix well until all is smooth.

- Remove crumbs and butter small marshmallows.

- Mix.

- In a rectangular pan, pour the whole and flatten with a spatula.

- Refrigerate for the Rocky Road Cake.

- Using a sharp knife, cut out squares.

- Serve immediately or refrigerate and leave a few minutes before serving.

Notes:

- This is insane recipe from the book by Pascale Weeks, Cookies, Muffins & co, that has very kindly offered me Cinnamon. (Again thank you!)

- What I particularly liked was the texture that balance between crispy Small butter and elasticity marshmallows. All well connected by chocolate. I still dream!

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Ensaimadas Nutella

I loved it so much (and to put it mildly) the Ensaimadas made ​​for the baking challenge that I once again a version with Nutella. Unanimously, it's even better! We really feel like biting into a donut while keeping the taste of the cake. And what about the famous hazelnut spread makes dramatically (for hips) Ensaimadas the most demanding? If you hesitate to get started, this time, I repeat, you will not regret it!

For 4 Ensaimadas Nutella

ingredients:

- 300g flour

- 1 teaspoon baking special bread baker & buns (5g)

- 115g of warm water

- 1 egg

- 60g caster sugar

- 1/2cc salt

- 1PR olive oil

- Nutella

- Icing sugar

preparation:

- Mix the flour, sugar, olive oil and salt in the bowl of your food processor (or by hand default).

- Sprinkle the yeast over the previous mixture.

- Pour warm water and beaten egg and knead for 10 minutes with the dough hook of the robot.

- Filming the bowl and cover with a cloth.

- Let rise 2 hours.

- Remove dough from bowl, degas.

- Divide the dough into four parts.

- On a well floured worktop, roll it a share in a long thin piece.

- Remove some Nutella in a container and move about 20 seconds in the microwave to soften it a bit.

- The spread with a spatula over the entire surface of the pulp.

- Roll the dough over itself into a long sausage.

- Wrap the roll on itself so snail.

- The place on a baking sheet lined with parchment paper.

- Do the same with the other 3 parts.

- Cover with a clean cloth and let rise one hour.

-Preheat oven to 180 ° C.

- Bake for 15 minutes watching the cooking.

- Upon exiting the oven, let cool on a wire rack and sprinkle generously with icing sugar before serving.

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Small buns stuffed with beef

I shared it with you a few months ago, a pie revisited my way. If today's recipe is essentially the same, however, it presents a significant difference cooked in individual portions, it still enjoys more easily as a main dish (or entry for big eaters!) As for the filling, I opted for the more conventional possible: simple things are often the best, this recipe is no exception to the rule...

For 4 buns (individual size)

For the brioche crust:

ingredients:

- 300g flour

- 125g butter, softened

- 3 eggs + 1 yellow (for browning the bun)

- 15g sugar

- 5 g salt

- 1 bag of special yeast bread

preparation:

- Dissolve the yeast in warm water 2CS and let stand 15 minutes.

- In the bowl of your MAP or your robot drummer, mix the flour and yeast.

- Add 3 eggs, sugar and salt, and finally the butter.

- Knead the dough for a few minutes.

- Let stand in a bowl covered with a towel for an hour (preferably 2 hours).

For the stuffing beef:

ingredients:

- 300g ground beef (or 3 steaks 100g frozen or not)

- 3CS olive oil

- Breadcrumbs 3CS

- 2CS ketchup

- Salt and pepper

preparation:

- In a skillet with olive oil, cook beef (about 7/8 minutes over medium heat).

- Chop the meat (if, mixer).

- Mix with ketchup and bread crumbs.

- Season.

Assembling stuffed bun beef:

- Preheat oven to 200 ° C.

- Place the dough on a floured surface and separate into 4 equal parts.

- Lowering a first portion of dough into a round, wide enough to accommodate the dough in the center.

- Form a ball with a quarter of stuffing and place in the center of the brioche dough.

- Replace the edges of the dough as shown: an edge and one to the right, then the right again, and the last good shape and that the edges stick together.

- Place on a baking sheet lined with parchment paper.

- Brush the top with beaten egg yolk.

- Reiterating the other three units dough.

- Bake for 20 minutes.

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Peanut Marshmallow Cupcakes

Enter without waiting in the heart of the matter: cupcakes peanut butter dressed in a cream icing marshmallow and peanut butter. No need to draw you a picture, as well as being pleasing to the eye, these cupcakes are also terribly hungry!

For 14 cupcakes

ingredients:

For the cake:

- 125g butter, at room temperature
- 125g caster sugar
- 2 large eggs
- 1 tsp vanilla flavor
- 125g of peanut butter without added sugar (peanut butter)
- 120g flour
- 1 tsp yeast
- 1 pinch salt

For the icing:

- 250g butter at room temperature
- 150g icing sugar
- 1 tsp vanilla flavor
- 125g of peanut butter with no added sugar
- 1 jar of Fluff (spread to Marshmallow) - 213g
- Sugar Confetti

preparation:

- Preheat oven to 200 ° C.

Dough cupcakes:

- Beat the butter until very soft.
- Add sugar, peanut butter.
- Add the eggs one by.
- Pour the vanilla flavor.
- Mix well.
- Stir in flour and yeast, several times to avoid lumps.
- Transfer to paper boxes placed in a muffin tin, up to half the height.
- Bake for 12 minutes.
- At the exit of the oven and set aside on a rack to cool it.

Icing:

- Beat the butter to soften.
- Add the sugar and beat until creamy texture.
- Add the vanilla and the Fluff (the entire contents of the pot!) And whisk.
- Using a piping bag, icing on the cake.
- Sprinkle with sugar confetti.
- Serve immediately or refrigerate before serving.

Notes:

- Great success for this ultra tasty recipe, icing was particularly appreciated. And contrary to what one might think, it is not so stodgy!

- I discovered Cupcakes with Peanut Marshmallow Kitchen Trotter who asked me to test his box on the theme of USA. I followed the directions as is that I discovered (finally!) the Fluff. Sacred product, you really soak at least once a spoon, it's addictive limit! Only comment if there is one, the amount of icing, half doses enough!

Kitchen Trotter is a box that provides food each month with or without a subscription thematic box around a country with products sometimes very difficult to find. All for 25 euros shipping included. The first box have honored Mexico, the Caribbean, the United States, Turkey, Madagascar ...

My box may contain: the French's Yellow Mustard, mix Louisiana, a Mac & Cheese preparation, mashed pumpkin, the Marshmallow Fluff, confetti sugar Back & Decor (used on cupcakes), cookies Reese's balm Lip Smacker Coca Cola. In addition, four recipes to cook these products.

Western kitchen talking to me much more than the exotic cuisine, I was really charmed by the content! I expect this fall to make a pumpkin pie, it will be the season!

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Bread crust seeds

It was after fell for a similar organic bread in my shop that I wanted to achieve in my turn. I am now part of my usual bread recipe, I gave the chestnut flour because I really like it too, and I opted for a mixture of really nice seed that changes sesame and poppy classic.

For a loaf, about 1kg

ingredients:

- 1 egg

- water

- 1 tablespoon sugar

- 1 tablespoon oil

- 1.5 tsp salt

- 350g plain flour

- 100g chestnut flour

- 2 packets of yeast baking special breads

- Mix seed (oats, sunflower, squash and cereals)

preparation:

- Preheat oven to 240 ° C.

- Pour the egg in a measuring cup and fill with water up to 31 cl.

- Put in the tank robot egg + water mixture.

- Add the sugar, oil, salt, flour.

- Make a well in the top of the flour and pour the yeast.

- Knead a little before adding the mixture of CS 5 seeds.

- Using the dough hook, knead the dough for a good 10 minutes.

- Gather the dough into a ball and place in a bowl.

- Cover with a cloth and let rise for 2 hours and a half.

- Place the dough on a baking sheet lined with parchment paper.

- Brush, brush with water and cover the top of the bread with seeds.

- Bake for 20 minutes by placing the grid in the first third of the oven (down).

- Let cool slightly before serving.

Notes:

- I will have a word to say, this is too good! (Especially with a good dose of chocolate spread ...)

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