Muffins with chocolate and cherry liqueur
Step 1: melt the chocolate, margarine and liqueur on a steam bath or in the microwave and let them cool
Step 2: mix eggs with sugar until it doubles in volume
Step 3: mix flour, cocoa, baking powder and salt
Step 4: we pour the chocolate composition over the one with eggs, then with a spoon we incorporate the flour mixture
The obtained composition was poured into muffin tins in which I put papers or greased with oil and lined with flour. Put the tray in the preheated oven at 180 degrees for 20-25 minutes or until the toothpick test passes. When they are ready, take them out on a grill to cool, then dust them with sugar or we can make any icing we want.
Ingredient: 1/2 cup (120 g) melted and cooled butter, 135 g sugar, 2 large eggs, & # 1601 cup (250 ml) buttermilk, & # 160 vanilla essence, about 260 g flour, an envelope of baking powder, & # 160salt (half a teaspoon), & # 160o cup of chocolate chips or large grated chocolate (preferably bitter). & # 160
First heat the oven and prepare the shapes - grease them with oil. Mix eggs with sugar, milk, vanilla, add butter, flour and baking powder. Make a cake-like dough. At the end, lightly homogenize the chocolate. Bake for 20 minutes. & # 160If we don't have chocolate, we mix some of the dough with cocoa. We can also make them with raisins.
P.s. You see that you have an application on the blog (a probable counter) that opens pop-up windows and those with mozilla (like me) have not blocked receiving pop-ups. Explorer to block usually.
Be very careful what applications you put on the blog because some have spyware on them.
A pop-up window is an ad window that opens when you access your station (an extra window with an ad for all sorts of idiots).
The one that gives you this inconvenience on the blog is the online counter (the one in the shape of a square that shows you how many you have online and rotates the visitor's country flag around the square). I suffered with that counter too, so I know what I'm talking about.
It's your decision whether to keep it or not, but I say it's an inconvenience for those who visit you. There are much more secure counters without pop-ups.
Don't get mad at me for telling you, but I set out to let all the blog owners see the nonsense of pop-up apps. I don't want spyware on this pop-up path.
Thank you very much for warning me. I use Opera and I have no problems. People who have Internet explorer have told me that they have problems opening the blog.
I will remove the countner with rotating flags, maybe I don't have any more problems. Once again, thank you.
It leaves my mouth watering. I have some prizes for you on my blog.
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Retake to the Miki
I made this cake on the occasion of my father's birthday! The ornament was something experimental, but it compensated the taste :). The composition is for a rectangular tray of 20X30cm.
- 300g flour
- 50g cocoa
- 200g old
- 7 eggs
- 7 tablespoons oil
- 1 teaspoon baking soda
- 1 teaspoon vinegar or lemon juice
- 1 teaspoon vanilla essence
- 1 sachet of vanilla sugar
- a pinch of salt
- 300ml fresh
- 300g dark chocolate (min 50% cocoa)
- 1 tablespoon cognac
- 3 eggs
- 150g sugar
- 150g butter
- 75g cocoa
- 1 tablespoon cognac
- 1 teaspoon grated orange peel
Add the sifted flour and cocoa little by little and mix further. It is very important to mix with a spoon and not with the mixer, because you risk not coming out fluffy.
Preparation for the recipe of fluffy muffins with fruits: raspberries, peaches, apricots
You can read on the written recipe or go directly to the video recipe by clicking on the picture.
Separate the egg whites from the yolks, put a pinch of salt over the yolks, as long as it is taken with 3 fingers. Mix and set aside to intensify the color.
Whisk the egg whites, when a firm foam is obtained, add the sugar. Continue beating until the sugar is completely dissolved.
Pour the melted butter over the yolks and mix, then pour over the egg whites. Add the vanilla to whatever other flavor you want and mix lightly from the bottom up. The flour is added gradually, sifted, little by little, mixing easily, from the bottom up.
Add the diced fruits, well squeezed from the juice.
With a polish they put them in paper boxes, special for muffins. Level with a teaspoon and place a fruit on top.
-Read of white or dark chocolate drops can be used instead of fruit.
-If you want to make muffins with cocoa, replace 2 tablespoons of flour with 2 tablespoons of cocoa.
-Do not open the oven for the first 10-15 minutes, do not leave it.
How to bake fluffy muffins with fruit?
The oven must be preheated to 180-190 degrees, fire up and down in electric ovens, medium to maximum fire in gas ovens.
Baking takes about 20-25 minutes. Press a muffin and see if it is baked or test with a toothpick.
When they are ready, take them out on a grill and let them cool.
They can be left simple, or powdered with vanilla flour sugar, or a word can be made on top of whipped cream or cream .
They are soft, fluffy, delicate, fragrant, with lots of fruit. I recommend you try the recipe, they are delicious and easy to make.
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Fluffy muffins with fruit: raspberries, peaches, apricots
Lichior Zanin Limoncello, 25% alc., 0.5L, Italy
Limoncello Violla is a drink that falls into the category of liqueurs. It comes from Italy, known not only for its wines, but also for the production of world-famous liqueurs, especially Limoncello liqueurs. Limoncello Violla is one of the typical Italian products. To produce Limoncello Violla, lemon peels.
Muffins with cherries or any fruit
It's fruit dessert season, so we take turns flavoring each of our sweets. For today I chose to prepare muffins with cherries.
Fragile and good, easy to make, fragrant and cute, to the liking of children without a doubt & lt3
Ingredients -24-30 pieces (depending on the diameter of the shapes)
- 4 eggs
- 400 g flour
- 250 ml yogurt
- 200 g butter
- 300 g sugar
- a sachet of baking powder
- a sachet of vanilla sugar
- a little salt
- 500 g cherries & # 8211 you can also put blackberries, raspberries, strawberries, strawberries, apple cubes, etc.
Preparation Cherry muffins
Mix the butter with the salt and sugar together for 5 minutes.
Add eggs, one by one, mixing well after each one. Do not add the next one until you have incorporated the previous one. At the end you will have a smooth, creamy, fluffy composition.
Add flour mixed with baking powder and vanilla sugar.
Mix well with a spoon.
Add the yogurt, mix a little, then put the mixer until the composition is homogeneous - about a minute.
Prepare the muffin tray. Put papers for muffins, grease them a little with butter and put a spoonful of the composition.
Put 3 cherries in each, then another tablespoon of the composition and then 3-4 cherries.
Put the tray in the preheated oven, on the middle step and bake the muffins at 175 degrees until they are nicely browned (30-35min)
Muffins with chocolate and cherry liqueur - Recipes
Posted by Violet Postolache on May 23, 2010 in Egg Recipes Drink Recipes Christmas Recipes | Comments: 11
Add the sweet cream, little by little, and mix until the composition thickens a little.
Then add the unboiled milk, a little at a time, and continue mixing.
After the ingredients are well blended, add the vanilla. I put vanilla bourbon from Dr. Oetker. Then add the alcohol. I used homemade corcoduse brandy and added and tasted until I felt it was enough. If you want a stronger drink, you can put more than 200 gr, I wanted it to be a drink for ladies.
Then strain the obtained composition and put it in some glass containers and let it cool. It can be served after a few hours.
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I will do it too!
just like you and I are reluctant to do it, but still. I want to risk these days, my question is: how many days does it last and where should it be kept, cold, in the bar.
I kept the light in the fridge for almost a month, when it was finished. But I think it would have lasted even longer. Anyway, it's much better after a week or two than immediately, it's still "quoted" as they say, it's more fragrant. Tell me how it came out
now I have prepared it, at the first snack it turned out great, but I comply with your instructions and leave it in the fridge for 10 days, thank you for the answer, happy holidays!
Luminita, I'm glad you liked the liqueur. Indeed, the longer it stays soaked, the tastier it is.
I am tempted to prepare this liqueur too and I would like some clarification: whipped cream is added unbeaten I think! Thank you in advance for your answer.
Anonymous, indeed, the unbeaten whipped cream is put on. I'm cooking!
I make it differently, but I will try this recipe as well. There can be no evil! :)
My recipe sounds like this: 300g of sugar is rubbed with 3 yolks and 1-2 sachets of vanilla sugar. Separately in a liter of already boiled milk add 300g of sugar (or less if you do not want too sweet liqueur) and bring to a boil. When the milk boils, add the previous composition and mix carefully, over low heat, until it thickens. Be careful not to make the flame too big and not to leave the composition too much to boil because it can be & quottaia & quot, like mayonnaise! Remove the composition from the heat and leave to cool. When everything is cold, add 150-300ml of alcohol and a rum essence.
I have been making this liqueur for many years and I have always managed to make those who are reluctant or skeptical change their opinion. : P I don't keep it in the fridge, I keep it in the pantry or on the balcony, because I usually put about 300ml of 90 degree alcohol and "keep" it well. What I have noticed over time: the older it is, the better! It also tends to thicken over time.
Meatballs with poultry
Happy birthday in 2014, and all the best in the new year. I haven't written anything, hat, just last year (deflationary joke, but I couldn't help myself). And after so many & # 8222 culinary weights & # 8221, I will put a slightly easier recipe, some salty muffins, which can be eaten as a dish in itself or as an appetizer. The weights we talked about above will also come, goodies put on the Christmas table, but I will leave you a break.
This recipe goes very well with leftover bird steak left over from festive meals.
- 100 g white bread
- 300 g whipped milk
- 100 g celery
- 150 g of poultry meat
- 90 ml of sunflower oil
- 200 g flour (recommended type 1050)
- 3 tablespoons hardened onions
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- 1/2 teaspoon corn
- 2 tablespoons finely chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- an egg
The white bread is cut into cubes and soaked in whipped milk. Celery is cleaned and cut into cubes. The meat, if raw, cut into cubes and cook for 5 minutes in 30 ml of oil, along with celery. If it comes from leftover steak, break the pieces, cook the celery for 5 minutes and add the meat at the end to heat. Allow to cool. Cook the onion and let it cool.
Preheat the oven to 200 degrees. Put the papers in the muffin tins, grease the tins with butter, if you don't want or have the papers.
Mix the flour with the baking powder and baking soda and sift. Then mix with onions, greens, salt and pepper. Beat the egg and place it over the flour together with the meat, celery and bread with the whipped milk. Mix everything to incorporate perfectly.
Fill the forms with the dough and bake for 30 minutes, on the middle shelf, until the toothpick comes out clean. Remove from the oven, leave in the form for 3 minutes, then serve hot (but I thought it was better to have a subjective opinion, I generally prefer cold food). Good appetite!
Muffins with sunken cherries
As it is still the cherry season, I present you these absolutely delicious muffins. And if you feel like it in the off-season, be diligent now, put cherries in the jar, and have them in the winter. Or, the frozen ones always go. I prepared them for the onomastics of somitation, for St. Constantine and Helen and I post the recipe late.
- 500 g cherries
- 200 g butter at room temperature
- 150 g sugar
- a pinch of salt
- 1 sachet of vanilla sugar
- a teaspoon of grated lemon peel
- a tablespoon of cherry brandy (optional)
- 4 eggs
- 270 g flour (white or 1050)
- a teaspoon of baking powder
The cherries are washed, their tails are broken and their seeds are removed. Drain in a colander. Grease the muffin tray with butter, or line it with paper towels.
Beat the butter with the sugar, salt, vanilla sugar, lemon peel and cherry liqueur until you get a frothy cream. Eggs are added gradually, stirring until incorporated after each. 250 grams of flour is mixed with baking powder. The rest of the flour (20 g) is put in a plate and the cherries are rolled through it.
The flour with the baking powder is sifted over the cream, and mixed lightly, without exaggerating & # 8211 enough to be all incorporated. The cherries are added to the dough and incorporated carefully. Fill the muffin tin with the dough, up to two thirds of the height.
The oven must be preheated to 180 degrees. Bake for about 25-30 minutes (depending on the oven, the time may be extended). When they are ready, take them out on a grill and leave them to cool. I powdered powdered sugar on them, and made some heart patterns (it was just somatic onomastics, I couldn't leave them that simple & # 8230.simple!).
Put the 2 tablespoons of cocoa.
Then we boil it.
After it has cooled a bit, add the essences, then add the walnut biscuits.
I took out the cherries.
We take a little dough with which we cover the cherry and give it a round shape.