31 de mayo de 2011

De los mejores baños decorados!!!!








Con estos baños cualquiera se levanta de la cama al primer timbre del despertador! :) Buenos Días!


1-3. http://www.housetohome.co.uk/, 4-9. El mueble

16 de mayo de 2011

Hamacas!

Nada como una buena hamaca!






-1. Graham&Green  2. Pottery Barn  3. Country Living 4.http://www.housetohome.co.uk

Mi tiempo de comida favoritoooo!

EL DESAYUNO!

Nada mejor que la hora de desayunar :) ....Feliz semana y a comer ricooo, sobre todo en el desayuno.....!






1. http://www.quakeroats.com 2-3-5-6. housetohome.co.uk 4. Google photos

CHOCOLATE CHIP MINT COOKIES

INGREDIENTS
·         1 1/4 cups flour
·         3/4 cups unsweetened cocoa powder
·         1 1/4 teaspoons salt
·         3/4 teaspoon baking soda
·         2 sticks butter, at room temperature
·         1 cup sugar
·         2/3 cup (packed) brown sugar
·         1 teaspoon peppermint extract
·         2 eggs
·         2 cups chocolate chips
DDIRECTIONS

Pre-heat the oven to 375°F.

Whisk together the flour, cocoa, salt and baking soda. Beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well blended. Add the peppermint extract. Add the eggs, one at a time and beat until blended. Add the dry ingredients, mixing only until just incorporated. Add the chocolate chips.
Drop rounded tablespoonfuls on baking sheets lined with parchment paper, leaving about 2 inches between each cookie, and bake for 10-12 minutes.

- Rachel Ray Recipe

6 de mayo de 2011

Chocolate Mint Sandwiches


Ingredients

  • For The Cookies

    • 1 cup unsweetened Dutch-process cocoa powder
    • 1/2 cup plus 2 tablespoons all-purpose flour
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 1/2 cup granulated sugar
    • 1 large egg, room temperature
    • Confectioners' sugar, for work surface
  • For The Ganache

    • 1/4 cup heavy cream
    • 6 ounces semisweet chocolate, very finely chopped
    • 3/4 teaspoon pure peppermint extract
  • For The Glaze

    • 6 ounces semisweet chocolate, very finely chopped

Directions

Cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight)

Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.

Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.

Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.

Glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days.

- Martha Stewart