Saturday, June 30, 2012

ACTvF: the last day of school cupcakes

School is over,  I am delighted because this means I will also have a break from the kitchen. 
I hope.
  Tomorrow with backpack on her back, Laura begins vacation and travels to Michigan. I will have to finally rest after the recent evolution in the kitchen. I baked a terrible amount of cupcakes for school, so I definitely need a break :))  


With this result at the end of the year I bake every day :)
Congratulations Honey! :)

Sunday, June 24, 2012

Mermaid Parade at Coney Island 2012

Yesterday I set off in search for mermaids and sea monsters  in ... Brooklyn. Taking place there was the annual Mermaid Day Parade. All  colorful people who live in my city were marching to coastal Coney Island. In the sun, sea breeze, the blue sky, the wildly positive energy  floated above the ground :)

If you are at the Coney Island boardwalk, there can not be anything better to eat than hot dogs from Nathan's.

Friday, June 22, 2012

A purple dream

I surround myself with violet. I look at the fragility of the flower. In him the strength is born. Climb.
I watch the day, under the light of the raising the stone. His purple iris.
  The air trembles with the heat. Idly filtered time ...

 Ricotta cheesecake and walnuts
1/2 cup flour
1/4 cup butter cut into cubes
1/2 cup walnuts
1 tablespoon sugar
pinch of salt

Nuts, flour, butter, salt, sugar mix together to result in dough. Put in the stove and poke with a fork. Bake 10 minutes at temp.180 degrees, then cool.

400 g ricotta cheese
1/2 cup sugar
250 g Philadelphia cream cheese
1/4 cup honey
4 eggs
3 tablespoons flour ziemiaczanej
vanilla sugar
2 handfuls of walnuts
3 tablespoons honey
Ricotta cheese thrown into the mixer and gently knead and slowly adding  Philadelphia cream cheese and sugar. Then gradually add  eggs, honey and potatoe starch. Mix until all ingredients are combined. Pour the cheese on the bottom baked part. The form of cheesecake should wrap from the bottom with aluminum foil and place in a larger baking tray filled with water. Bake at 170 degrees about 1 hour. Dissolve honey in a pan, throw in nuts and mix quickly. Then put on top of cheesecake. Cool and chill in the refrigerator.