Friday, March 22, 2013
Posted by Patti at 5:13 PM
Sunday, February 10, 2013
Posted by Patti at 7:17 AM
Friday, July 11, 2008
150g brown sugar
230g dark chocolate
1 teaspoon (baking soda)
2 packs (total 16g) vanilla sugar
100g brown sugar
100g cream cheese (Philadelphia), room temperature
100ml maple sirup
200g powdered sugar
2 muffin baking tins and 24 paper muffin cups
Stir the butter, both sugars and the vanilla sugar with your mixer
Add the eggs one after the other and mix it very well
Add the chocolate.
Add the flour mix and the buttermilk
Place the dough in the baking tins (fill for three-fourths.
Bake in oven for 25 min.
Add the cream cheese and maple syrup.
Add as much powdered sugar as you want - until the mix has the right consistency to daub the cupcakes with. Put the frosting in the refrigerator for 20 min.
Daub the cooled Cupcakes with the frosting.
Decorate the Cupcakes with some chocolate granules, colored granules, some chocolate cream, caramel cream, cocoa...or whatever you like and have in your kitchen.
Posted by Patti at 8:05 PM
Thursday, July 10, 2008
Almond and Chocolate Clusters
1/2 cup (about 3 ounces) toasted slivered almonds
Preheat the oven to 350 degrees F.
Posted by Patti at 3:45 AM
Tuesday, July 1, 2008
A very special Happy Fourth of July to all of my American Family and Friends and Readers. Actually the 4th happens also to be my Wedding Anniversary. This year on the 4th my husband and I will be married ten years. So hard to believe that I moved here to New Zealand from New York just ten years ago to marry my Kiwi fiancé It seems like just yesterday quite frankly.
I have been pretty busy just lately setting up my new web site for my jewelry business:
Patricia's Beaded Treasures
I would love for you to stop by for a visit, although I do not have any jewelry uploaded as yet but hope to be ready to go within the next week or two weeks. All of my jewelry is hand-crafted personally. I will be offering beaded jewelry, beaded charms fobs, and beaded bookmarks. There will also be links for other items for offer such as Home Decor, Vintage Treasures, and Shabby-Chic. You may also have interest in auctions, and they will be available via my boutique as well. I will post to my blog to let you know when I am up and running, but feel free to have a peek at my web site itself.
Well...good to be back all.....and as always I welcome your feedback at any time. Have a good look around as there are lots of things to see and make you think on my all my blogs.
Cheers From Patricia
Posted by Patti at 11:24 PM
Friday, September 28, 2007
2 cups milk
In a saucepan, stir together the first 4 ingredients over low heat until white chocolate melts. Stir in vanilla and almond extracts; pour mixture into 4 mugs. Top with whipped cream and garnish with cinnamon sticks.
Posted by Patti at 12:48 AM
Saturday, September 22, 2007
Recipe courtesy of Giada De Laurentiis
Show: Everyday Italian
Episode: I Love Chocolate
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting
Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread. Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.
Posted by Patti at 6:24 AM