Friday, March 25, 2011
Tuesday, March 22, 2011
Congratulations On Engagement
GRANDFATHER IN THE PARK CAKE CAKE
Well yeah! Although it seems that the years pass if that pass! My father served 83 years, already years and so richly that. I love walking through the park, as well as how often you come to visit me and keep me company in my work has to go through the park. In the park of my city there a small pond with the ducks and I remembered to make the cake, is the first time you do a laborious, but every time you see dolls that I became fascinated with them, so this time try to back of the He does! I put pure and everything! Well, there's nothing he likes more than to ramble puffing his cigar.
The cake is a copy of the one I made for my son the day of love: chocolate mousse filled profiteroles in turn filled with cream (I love chocolate) mousse chocvolate
Cibeles: http:/
/ losdulcesdeana.blogspot.com/2010/11/mousse-de-chocolate-la-cibeles.html
profitaroles mass (mass choux):
http://losdulcesdeana.blogspot.com/2010/06/masa- choux-mass-de-bunuelos.html
is cutting the cake for my son because of this with such emotion, and we remember it.
Regards, Ana 
Well yeah! Although it seems that the years pass if that pass! My father served 83 years, already years and so richly that. I love walking through the park, as well as how often you come to visit me and keep me company in my work has to go through the park. In the park of my city there a small pond with the ducks and I remembered to make the cake, is the first time you do a laborious, but every time you see dolls that I became fascinated with them, so this time try to back of the He does! I put pure and everything! Well, there's nothing he likes more than to ramble puffing his cigar.
The cake is a copy of the one I made for my son the day of love: chocolate mousse filled profiteroles in turn filled with cream (I love chocolate) mousse chocvolate
Cibeles: http:/
/ losdulcesdeana.blogspot.com/2010/11/mousse-de-chocolate-la-cibeles.html
profitaroles mass (mass choux):
http://losdulcesdeana.blogspot.com/2010/06/masa- choux-mass-de-bunuelos.html
is cutting the cake for my son because of this with such emotion, and we remember it.
Regards, Ana
Thursday, March 17, 2011
Black Bump On My Butthole
SAN MARCOS
This cake was eager to do it, so take that had a few buds (after all macarons) and I decided to do it. It is not a complicated cake but since it takes several creams a bit laborious.
RECIPE:
normal 22cm cake about 5 cm high (cut into 3 slices) or 3 thin plates
same whipped cream 300 g sugar 60 g
truffle cream with almonds (300 g mounted with 75 g of sugar , 12 g of pure cocoa powder and a tablespoon of ground almonds) Middle
cup of syrup flavored with orange liqueur (cointreau)
Yolk pastry (4 buds, the same weight the buds of sugar and half water)
Ornaments: whipped cream, chocolate, crunchy almond ......
Preparation: lining a mold and put a biscuit base, is doused with syrup, put the truffle cream, put another biscuit base, it gets wet again with the syrup, cover with whipped cream and gets the last biscuit base, gets into the fridge for a while to rest and cool.
yolk pastry is done, boil the water and sugar syrup is about to loose strand, is at hand while stirring carefully so as not to curdle, put in a water bath until it becomes a beat cream slowly so as not to make grumos.Sacar the cake from the refrigerator, unmold and pour over the yolk, spread it carefully, if you want to take a little sugar and can be burned with a blowtorch or what everyone has, I do the queme.Echar a bit of whipped cream around to crocanti.Para best almond paste using more whipped cream decorate a white chocolate hearts and other black and pink and white sugar that we already had that I was rummaging through the closet to find the decor.
My husband loved it, it's been years since he ate.
A Pindorina (Pindorina kitchen) this time! you also get a piece and liked it, but I say that full well.
Regards, Ana 
This cake was eager to do it, so take that had a few buds (after all macarons) and I decided to do it. It is not a complicated cake but since it takes several creams a bit laborious.
RECIPE:
normal 22cm cake about 5 cm high (cut into 3 slices) or 3 thin plates
same whipped cream 300 g sugar 60 g
truffle cream with almonds (300 g mounted with 75 g of sugar , 12 g of pure cocoa powder and a tablespoon of ground almonds) Middle
cup of syrup flavored with orange liqueur (cointreau)
Yolk pastry (4 buds, the same weight the buds of sugar and half water)
Ornaments: whipped cream, chocolate, crunchy almond ......
Preparation: lining a mold and put a biscuit base, is doused with syrup, put the truffle cream, put another biscuit base, it gets wet again with the syrup, cover with whipped cream and gets the last biscuit base, gets into the fridge for a while to rest and cool.
yolk pastry is done, boil the water and sugar syrup is about to loose strand, is at hand while stirring carefully so as not to curdle, put in a water bath until it becomes a beat cream slowly so as not to make grumos.Sacar the cake from the refrigerator, unmold and pour over the yolk, spread it carefully, if you want to take a little sugar and can be burned with a blowtorch or what everyone has, I do the queme.Echar a bit of whipped cream around to crocanti.Para best almond paste using more whipped cream decorate a white chocolate hearts and other black and pink and white sugar that we already had that I was rummaging through the closet to find the decor.
My husband loved it, it's been years since he ate.
A Pindorina (Pindorina kitchen) this time! you also get a piece and liked it, but I say that full well.
Regards, Ana
Tuesday, March 15, 2011
Big Wemon In Old Girdles
in my coffee macarons with .....
These are the most I liked, perhaps by esteban not too sweet because I love the taste café.Los also fill with different flavors, vanilla, chocolate and coffee ah! also had them twice, because the first did not take too much coffee.
RECIPE: Mass
base: http://losdulcesdeana.blogspot.com/2011/03/macarons-masa-basica.html
Fill meringue buttercream: http://losdulcesdeana.blogspot.com/ 2011/03/crema-de-mantequilla-con-merengue.html
Regards, Ana 
These are the most I liked, perhaps by esteban not too sweet because I love the taste café.Los also fill with different flavors, vanilla, chocolate and coffee ah! also had them twice, because the first did not take too much coffee.
RECIPE: Mass
base: http://losdulcesdeana.blogspot.com/2011/03/macarons-masa-basica.html
Fill meringue buttercream: http://losdulcesdeana.blogspot.com/ 2011/03/crema-de-mantequilla-con-merengue.html
Regards, Ana
Labeledparts Of The Santa Maria
now touches of vanilla and a no! also filled with various flavors.
These are the ones who left me a little more tender little ones, more fragile, it appeared that the mass was broken a bit, the reason I do not know but look into it!
RECIPE: Mass
base: http://losdulcesdeana.blogspot.com/2011/03/macarons-masa-basica.html
Fill meringue buttercream: http://losdulcesdeana.blogspot.com / 2011/03/crema-de-mantequilla-con-merengue.html
Regards, Ana
Cough And Wobble In Eng1
vanilla macarons macarons chocolate ......
One day anime me and decided to make those famous "macarons" but as I guess you know would not do them all one flavor, as I am of those that I like to vary, at least in a matter of taste. I
part of the basic mass of macarons and added a little cocoa dissolved in a tablespoon of water, that are not chocolate and (a single thing) fill them with different flavors, vanilla, coffee and chocolate.
Vamos! were a success and that I have yet to perfect them, but of course I have to repeat that I loved!
RECIPE: Basic Masa
http://losdulcesdeana.blogspot.com/2011/03/macarons-masa-basica.html
Filling: Cream meringue butter http://losdulcesdeana.blogspot.com/2011/03/crema-de-mantequilla-con-merengue.html
Some are darker than others because they had put some cocoa.
Regards, Ana 
One day anime me and decided to make those famous "macarons" but as I guess you know would not do them all one flavor, as I am of those that I like to vary, at least in a matter of taste. I
part of the basic mass of macarons and added a little cocoa dissolved in a tablespoon of water, that are not chocolate and (a single thing) fill them with different flavors, vanilla, coffee and chocolate.
Vamos! were a success and that I have yet to perfect them, but of course I have to repeat that I loved!
RECIPE: Basic Masa
http://losdulcesdeana.blogspot.com/2011/03/macarons-masa-basica.html
Filling: Cream meringue butter http://losdulcesdeana.blogspot.com/2011/03/crema-de-mantequilla-con-merengue.html
Some are darker than others because they had put some cocoa.
Regards, Ana
Monday, March 14, 2011
How To Insert An Image Jpeg In Autocad 2008
Quintino Cinalli
Quintino comes to play with Esperanza Spalding Jazz Standard in New York. He has been invited to perform at Blue Note in New York. After the visit of Venado Tuerto (Santa Fe - Argentina), Quintino leave for Japan on a tour with the soul and jazz singer Alana Alexander. He played at Blues Alley in Washington, DC. Closing the month of April on tour with Pablo Ziegler (Astor Piazzolla's pianist last) in the Netherlands, where he recorded with The Metropole Orchestra-project with Pablo Ziegler, Amsterdam.
Quintino comes to play with Esperanza Spalding Jazz Standard in New York. He has been invited to perform at Blue Note in New York. After the visit of Venado Tuerto (Santa Fe - Argentina), Quintino leave for Japan on a tour with the soul and jazz singer Alana Alexander. He played at Blues Alley in Washington, DC. Closing the month of April on tour with Pablo Ziegler (Astor Piazzolla's pianist last) in the Netherlands, where he recorded with The Metropole Orchestra-project with Pablo Ziegler, Amsterdam.
How To Get Immunization Record Ontario
Frida Home recording session with Ruben Rada Javier Malosetti Quintino Cinalli
Sunday, March 13, 2011
Erection In Gay Sauna
MERENGUE WITH BUTTER CREAM
This cream has many names and almost all overseas, I like to call things by their name and in fact after looking at the recipes I saw that it was actually an Italian meringue that is butter adds a creamy doing very fine, rich flavor of butter he knows less than the classic and it is not very cheesy, does not need too cold, let it keeps very well, and serves to decorate and cover cakes are tintable Ah! and make different flavors.
RECIPE:
Merengue: For the syrup (75 g of sugar water and 225 grain) and 125 g of whites (3 large clear)
325 g of butter cream
Beat the egg whites into meringue, while doing the syrup a ball point about 125 °, mixed with egg whites slowly letting it fall like a trickle, while beating and continue beating until the mixture is cooled, low speed mixing and start adding butter spoon to scoop until incorporated completely, raise the speed until you see the cream and check.
this cream I divided it into three parts. part I added a tablespoon of vanilla flavoring, another a tablespoon of milk which had been dissolved some coffee sun udder and I added another tablespoon of milk with pure cocoa powder.
Regards, Ana 
This cream has many names and almost all overseas, I like to call things by their name and in fact after looking at the recipes I saw that it was actually an Italian meringue that is butter adds a creamy doing very fine, rich flavor of butter he knows less than the classic and it is not very cheesy, does not need too cold, let it keeps very well, and serves to decorate and cover cakes are tintable Ah! and make different flavors.
RECIPE:
Merengue: For the syrup (75 g of sugar water and 225 grain) and 125 g of whites (3 large clear)
325 g of butter cream
Beat the egg whites into meringue, while doing the syrup a ball point about 125 °, mixed with egg whites slowly letting it fall like a trickle, while beating and continue beating until the mixture is cooled, low speed mixing and start adding butter spoon to scoop until incorporated completely, raise the speed until you see the cream and check.
this cream I divided it into three parts. part I added a tablespoon of vanilla flavoring, another a tablespoon of milk which had been dissolved some coffee sun udder and I added another tablespoon of milk with pure cocoa powder.
Regards, Ana
Prision Tycoon Online
Macarons basic mass CAKE FOR CROSS
After making the cake coaster any day I thought about making the famous macarons and looking recipe that is similar to the mass of the cake, including the filling as I'd like to think of putting it, is very creamy and delicious, keeps well and does not need a fridge, especially at this time.
RECIPE:
Syrup: 180 g sugar, 60 g of water 4 egg whites large
200 g icing sugar 200 g
finely ground almonds (meal)
Beat the egg whites about to merengue, lie is a syrup to the point of ball, about 120 º, he falls slowly in the form of wire in the clear while whisking, whisk until almost cold. While sifting though the sugar with the almond ground, the more screening mejor.Añadir outflanking the meringue until well blended. So far the mass
base, I divided the dough into 3 parts: I added a teaspoon of vanilla aroma, another teaspoon of water in which was dissolved a bit of instant coffee and the other part I added a teaspoon of water in which was dissolved a bit of cocoa pure polvo.Así three flavors would put the mass distintos.Se pastry bag with a tip radius of 2 cm, line a baking tray with foil and make the sleeve a little bontoncitos, any separation because they expand a little, let stand for one hour to sequen.Meter in the heated oven at 180 degrees, when we put it down to 160 degrees, bake for 10 minutes, going until you see who have risen a bit and makes the foot (base) and to made. Allow to cool before filling.
Regards, Ana 
After making the cake coaster any day I thought about making the famous macarons and looking recipe that is similar to the mass of the cake, including the filling as I'd like to think of putting it, is very creamy and delicious, keeps well and does not need a fridge, especially at this time.
RECIPE:
Syrup: 180 g sugar, 60 g of water 4 egg whites large
200 g icing sugar 200 g
finely ground almonds (meal)
Beat the egg whites about to merengue, lie is a syrup to the point of ball, about 120 º, he falls slowly in the form of wire in the clear while whisking, whisk until almost cold. While sifting though the sugar with the almond ground, the more screening mejor.Añadir outflanking the meringue until well blended. So far the mass
base, I divided the dough into 3 parts: I added a teaspoon of vanilla aroma, another teaspoon of water in which was dissolved a bit of instant coffee and the other part I added a teaspoon of water in which was dissolved a bit of cocoa pure polvo.Así three flavors would put the mass distintos.Se pastry bag with a tip radius of 2 cm, line a baking tray with foil and make the sleeve a little bontoncitos, any separation because they expand a little, let stand for one hour to sequen.Meter in the heated oven at 180 degrees, when we put it down to 160 degrees, bake for 10 minutes, going until you see who have risen a bit and makes the foot (base) and to made. Allow to cool before filling.
Regards, Ana
Friday, March 11, 2011
Examples Of Angles In Real Life
Cruz is a fellow baile.El last day we got Malita dance at the end of an operation for appendicitis. As good companions went to verla.Fuimos the teacher Oscar, Pili and me. And no, I made a cake with a big bow of chocolate, because as we were late and had been in line with her husband to surprise her.
The entire cake was chocolate, chocolate cake filled with white chocolate mousse and milk chocolate mousse, gel is topped with dulce de leche decorated with crunchy almonds and a great bond of chocolate, card and everything. They were super impressed with the cake! loved it!
Regards, Ana
Monday, March 7, 2011
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