Hazelnut balls

For the balls:

     280 g of sugar
     3 eggs
     120 g of honey
     1 teaspoon sodabone
     1 teaspoon vinegar
     560 g flour

For the filling:

     4 eggs
     200 g of sugar
     100 g of roasted hazelnuts
     2 dl milk
     250 g margarine
 
Coating:

     150 g dark chocolate

 Preparation:
eggs, sugar, vinegar and honey blended, then add the flour and knead by hand sodabonu to afford a compact mixture. Make small balls and bake in preheated oven until golden color. Allow the ohladne a little soft - best day earlier to prepare - and with a knife to make a hole in the sphere. Dissolve 150 g of chocolate with 10-12 tablespoon oil and roll the balls. Crumbs we izrubili put in a bowl and pour 2 dl fermented milk. 4 eggs with 200 g sugar cook steamed when ohladni add 1 margarine and blended. Add the filling 100 g ground roasted hazelnuts, crumbs and we spilled milk. Take two balls, fill the holes and filling glue balls.  

Cheesecake

"This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!"

 

Ingredients

Original recipe makes 1 9-inch springform pan  

15 graham crackers, crushed

2 tablespoons butter, melted

4 (8 ounce) packages cream cheese

1 1/2 cups white sugar

3/4 cup milk

 4 eggs

1 cup sour cream

1 tablespoon vanilla extract

 1/4 cup all-purpose flour

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

 

 

Cake Pops

Ingredients

 Original recipe makes 24 pops

1 (12 ounce) package colored candy coating melts, divided

24 plain doughnut holes

24 lollipop sticks

1 tablespoon multicolored candy sprinkles (jimmies), as desired  

 

         Directions

1. Place about 1/4 cup of candy melts into a small microwave-safe bowl, and melt in the microwave at 40 percent power for 30 seconds; stir the candy coating, and continue to heat for 30 second-intervals until the coating is just warm and completely melted.
2. Poke a hole halfway through a doughnut hole with a lollipop stick, then dip the end of the stick into the melted coating and reinsert into the hole. This holds the doughnut hole firmly on the stick. Stick the doughnut pop upright into a block of plastic foam, and set into refrigerator for 1 hour to firm up.
3. When pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt for 30-second intervals until the coating is warm and smoothly melted. Dip the doughnut hole into the coating, covering it completely. Hold the dipped pop over a bowl, and sprinkle with colored candy sprinkles. Return the decorated pops to the plastic foam block to set.

 

Cakes for all occasions 35-torte za sve prilike 35

New year cakes 2

Pumpkin Ginger Cupcakes

Ingredients

Original recipe makes 24 cupcakes

• 2 cups all-purpose flour
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

• 1/3 cup finely chopped crystallized ginger
•  
• 1 cup butter, room temperature
• 1 cup white sugar
• 1 cup packed brown sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree
  
  

  Directions

• Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
• Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
•  

Cakes for all occasions 34-torte za sve prilike 34

Very interesting cake 33- Vrlo zanimljive torte 33

New year cakes

Unusual cakes 13-Neobicne torte 13