CHOCOLATE MOUSSE TARTLETS

Versão em Português

Versión en Español

There's time we wanna do that sumptuous dessert! A cake full of layers and fillings, decorated with perfection. But there's that days we want a yummy candy and don't wanna have so work. These tartlets are a great option. You don't need to be hours and hours in the kitchen and the final result is surprising! With fresh strawberries, Oh my... is divine!

200g chocolate plain cookies finely chopped in food processor

50g margarine

Chocolate Mousse

170g semisweet chocolate melted

4 egg whites

150ml cream

1/4 cup sugar

Directions

Preheat the oven to 390˚F.

Place the chopped cookies in a bowl. Rub in the margarine with your fingertips until the mixture resembles breadcrumbs. Firmly press the mixture into muffins pan. Bake for about 10 minutes, until is crunchy.

Chocolate Mousse

Whip the cream until just holding its shape, whisk in melted chocolate. Beat the egg whites in soft peaks. Gradually add sugar and beat until firmly. Fold into the mixture. Spoon into the tartlets. Chill in the refrigerator to set.

Serve: 12 tartlets.

ONE GIFT TO THE COOK

Versão em Português

Versión en Español

There's no doubt, the garlic makes

food more tasteful. Rice, spice,

in the lunch or even in brunch!

Garlic is like a dream, there's

even ice cream! And there's

nothing better than to have an

appropriate tool to smash the

garlic. Our dear garlic press!

You'll don't have your hands

smelling garlic and it's very

practical to wash. One gift to

the cook.

KRAKOWSKA SAUSAGE AND COLONIAL CHEESE MUFFINS

Versão em Português

Versión en Español

If you like the traditional sweet muffins, you'll like these yummy savory muffins. Served warm straight out of the oven are irresistible. Get involved with the Krakowska sausage flavor and delight yourself with the soft flavor of melted cheese. The kids love!

1 3/4 cup flour

1 egg

1 cup milk

1/4 cup olive oil

1 tsp sugar

1 tsp salt

1 tbsp baking powder

Filling

1 cup colonial cheese cut into small cubes

1 cup krakowska sausage shredded

Chives

Sesame seeds

Directions

Preheat the oven to 350˚F.

Beat lightly the egg. Add the milk and olive oil. Sift the flour, salt, sugar and baking powder. Carefully stir in the mixture. Stir in the filling. Spoon the mixture into muffins cups and sprinkle sesame seeds. Bake for about 35 minutes, until is golden brown.

Cook's tip: Try bacon chopped pan-fried and mozzarella cheese instead of Krakowska sausage and colonial cheese.

Serve: 15 muffins.

Recipe from here.

COOKIES

Versão em Português

Versión en Español

Always bake the cookies in a nonstick pan or in a pan covered with a cookie sheet so they won't stick in the pan. Use a spatula to remove the cookies without break them. Let cool in a rack. When is completely cool store in a jar. 

OATMEAL COOKIES WITH CHOCOLATE SAUCE

Versão em Português

Versión en Español

There's nothing better than in a rainy day to rest reading a good book. The little drops sliding down the window, getting the plants wet in the garden. And when to be a little hungry, the family is all around the table to have a snack. The cookies are served in small individuals portions and the warm chocolate sauce covering the cookies makes everything perfect!

But those cookies are also perfect in the rush hour, 'cause they're too fast to bake. With or without the chocolate sauce, drinking a milk or a hot coffee. Don't waste time and bake it even alone. Take advantage, all those cookies will be yours!

100g margarine

60g sugar

1 egg

1 tsp almond extract

1 cup oatmeal

1 1/2 cup flour

1 tsp baking powder

Chocolate Sauce

6 tbsp milk

1/2 tbsp margarine

5 tbsp confectioner's sugar

1 tbsp cocoa powder

Directions

Preheat the oven to 390˚F.

Beat with a fork the margarine and sugar until is a pale cream. Add the egg and almond extract and beat well. Add the oatmeal, the flour and baking powder. Use your fingertips to incorporate the dough. Make small balls and bake for about 10 minutes.

Chocolate Sauce

Place all ingredients in a saucepan and heat, stirring until is smooth.

Serve: 60 cookies.

ONE GIFT TO THE COOK

Versão em Português

Versión en Español

In grandma's time to be a good cook

meant to have all the recipes in

memory, to prepare without marks.

At this moment in time, with all

the things to think about and

resolve, is funny just to imagine

ourself learning all the recipes

of cook's book. With these domestic

scales, so easy to find at present,

to prepare an extraordinary dish

is a breeze. You just have to weight

and follow the instructions step by

step. Then is just to bring to your

granny eat and hear from her a

great praise! Be a good girl and

give to her more this gift to the cook.

COCONUT CHOCOLATE CAKE

Versão em Português

Versión en Español

You know when that friend is in the house and the chat goes until the end of afternoon? When the visit is likable, we wanna be nice too for what that great time can repeat again and again. Is in that time I offer a cake to close the meeting. Coconut and chocolate combined always satisfies everybody. Hmmm... it's yummy! Want a piece?

1 cup butter

1 3/4 cup sugar

4 eggs separated

2 cups flour

1 1/2 cups milk

1 tsp lemon zest

1 tbsp baking powder

50 g shredded coconut

Filling

2 cups sweetened condensed milk

70 g dark chocolate

200 ml table cream

Frosting

100 g semisweet chocolate

150 ml table cream

Directions

Lightly grease a pan 26 cm springform pan. Preheat the oven to 325˚ F.

Beat together the butter and sugar until is fluffy and pale. Add the yolks one at a time, beating well after each addition. Add the flour alternately with milk. Fold in the shredded coconut and lemon zest. Beat the egg whites in soft peaks, add the baking powder and beat until almost stiff. Carefully fold in the mixture. Pour into the prepared pan and bake for about 1 hour until a toothpick inserted comes out clean.

Filling

Heat gently the chocolate and condensed milk, stirring until is smooth. Whisk in the table cream.

Frosting

Melt the chocolate in microwave or in a double boiler. Whisk in the table cream.

To Finish

With a serrated knife divide the cake in three layers. Sandwich. Frost the cake with ganache.

Cook's tip: The cake can be freeze after filled, keeping the original flavor and texture.

Serve: 12 portions.