visit this page https://citadelofporn.com visit this pagewww.bestporn4you.com una putita masturbandose con dildo. sexshmex.com

white chocolate

Cranberrie cookies with white chocolate

Cranberrie cookies with white chocolate

, , 0

The autumn has reached and it is appropriate to make cookies that match this season. Cranberries are very common berries in Estonia, they are used to make various national desserts, semolina foam, and kissel, they are put in oven roasts, pâtés, and bakes. Cranberries go well with chocolate, and especially white chocolate, balancing its sweetness.

Preparation time: 1 hour including baking
Level: Easy
Quantity: About 60 cookies

Ingredients:
220 g room temperature butter
150 g of brown cane sugar
50 g of white, refined sugar
2 medium eggs
300 g wheat flour
A pinch of sea salt
1 teaspoon of baking powder
2 teaspoons of vanilla sugar
250 g of dried cranberries
250 g of white chocolate, chopped

Preparation:

  1. Mix butter, brown and white sugar, and vanilla sugar and beat with a mixer
  2. Add eggs, salt, flour, baking powder and mix until smooth.
  3. Chop white chocolate or use chocolate buttons and add to the dough with the cranberries. Mix until smooth
  4. Form balls about 2.5 cm in size, and place on a baking sheet covered with baking paper. Leave about 5 cm of space for the balls of wax.
  5. Bake at 180 degrees C for 10 minutes
  6. Let the cookies cool a little, carefully place them on a wire rack or work surface and let them cool completely.
    Store in an airtight container in a cool place.
    Ready!!
Chocolate tear cookies with cream cheese

Chocolate tear cookies with cream cheese

, , , 0

Soft, rich chocolate cookies that are easy to prepare and suitable for any party, dinner, or coffee break. These cookies can be made nicely if you manage to get chocolate chips. Alternatively, you can simply chop the chocolate finely and add it to the cookies.

Preparation time: 1 hour including baking
Level: Easy
Quantity: About 80 cookies

Ingredients:

300 g of butter
350 g of sugar
2 teaspoons of vanilla sugar
400 g wheat flour
200 g of soft cream cheese, e.g. Philadelphia cheese
0.5 tsp sea salt
2 teaspoons of baking powder
2 eggs
275 g of white chocolate tears
275 g dark chocolate tears
About 150-200 g of dark chocolate tears to sprinkle on top of the cookies

Preparation:

  1. Whip room temperature butter with sugar and vanilla sugar until foamy.
  2. Add flour, salt, baking powder, cream cheese and eggs. Mix the finished soft dough.
  3. Add the chocolate drops and mix until smooth.
  4. Use a spoon to place heaps of dough about 2.5 cm in size on a baking sheet covered with baking paper, smooth them out a little with a wet hand, and sprinkle with dark chocolate tears.
  5. Bake at 180 degrees C for 10 minutes.
  6. Let the cookies cool before removing them to cool. Allow the cookies to cool completely and store in an airtight container.
    Ready!!
Chocolate cookies with chocolate chips and grated orange peel

Chocolate cookies with chocolate chips and grated orange peel

, , , 0

Cookies that no one can blame haven’t enough chocolate in them. In addition to pieces of white and dark chocolate, a good amount of cocoa powder is added to the cookies, which gives them a nice brown color. Freshly grated orange peel gives the cookies a slight citrus aftertaste.

Preparation time: 30 minutes to prepare the dough, about 1 hour to bake
Level: Easy
Quantity: About 40 cookies

Ingredients:
200 g room temperature butter
230 g of brown sugar
270 g wheat flour
1.5 teaspoons of vanilla sugar
2 eggs
1.5 teaspoons of baking powder
A pinch of sea salt
200 g of white chocolate, crushed
200 g of dark chocolate, crushed
50 g of cocoa
Grated peel of 1 orange

Preparation:

  1. Beat butter with sugar and vanilla sugar until foamy.
  2. Add eggs and beat.
  3. Add flour, baking powder, salt, cocoa, grated orange peel, and chocolate chips, and mix with a spoon until smooth.
  4. Put dough balls with a diameter of about 2.5 cm on a baking sheet covered with baking paper and bake them at 180 degrees C for about 12 minutes until the cookies are soft to the touch, but not doughy.
    Allow the cookies to cool and store them in a cool, dry, airtight container.
    Ready!!
White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies

, , , , 0

Cookies that can often be associated with the Hawaiian archipelago. Macadamia nuts are indigenous to Queensland, Australia, but these wonderful nuts are grown and used all over the world to prepare various foods and pastries. These cookies have a soft texture and are chocolaty, the macadamia nut gives an exotic flavor to these cookies.

Preparation time: 30 minutes to prepare the dough, about 1 hour to bake
Level: Easy
Quantity: About 70 cookies

Ingredients:
400 g of white chocolate pieces
200 g room temperature butter
2 teaspoons of vanilla sugar
2 eggs
300 g of flour
4 tablespoons of potato starch
2 teaspoons of baking powder
A pinch of sea salt
200 g of sugar
150 g of crushed macadamia nuts

Preparation:

  1. Beat butter with sugar and vanilla sugar until foamy.
  2. Add eggs and beat
  3. Add flour, baking powder, salt, and chocolate chips, and mix with a spoon until smooth.
  4. Crush the macadamia nuts and add to the dough, mix.
  5. Put dough balls with a thickness of about 2.5 cm on a baking sheet covered with baking paper and bake them at 200 degrees C for about 10 minutes until the cookies are light brown on the bottom.
    Allow the cookies to cool and store them in a cool, dry, airtight container.
    Ready!!
Three chocolate chips cookies

Three chocolate chips cookies

, , , 0

I made these cookies for Maia-Liisa’s birthday, who highly appreciates chocolate bakes. The recipe for chocolate chip cookies used here is from the French cooking bible Larousse Gastronomique. Historically, the first cookies with chocolate chips were most probably not made in France, rather in the US, but today they can probably be associated with this food culture.

Preparation time: 20 minutes mixing the dough, about 1-hour baking cookies
Level: Easy
Quantity: about 60 cookies

Ingredients:
300 g room temperature butter
350 g of sugar
400 g of flour
1.5 teaspoons of vanilla sugar
2 medium eggs
2 teaspoons of baking powder
200 g of milk chocolate
200 g of dark (80%) chocolate
200 g of white chocolate
0.25 teaspoons of sea salt

Preparation:

  1. Beat with room temperature or sugar to a beautiful white foam.
  2. Add the eggs one by one and whisk the batter after adding each egg.
  3. Add flour and baking powder and salt and mix the dough until smooth.
  4. Coarsely chop the chocolate or use ready-made chocolate buttons and add to the dough, mix until smooth
  5. Shape the dough into balls about the size of 3 cm in diameter and place them thinly on a baking sheet covered with baking paper.
  6. Bake at 180 degrees C for 8-10 minutes, no longer.
  7. Cool the cookies on a wire rack or plate and store them in an airtight container.
    Ready!!
Red velvet cookies with white chocolate chips

Red velvet cookies with white chocolate chips

, , 0

What unites these cookies with red velvet cake is the cocoa-containing dough used to make the cookies and food coloring to give them a red color. I used Indian red food coloring which is supposed to be natural. You can add twice as much food coloring to get cookies with more intense red. White chocolate adds interest to the cookies both in terms of taste and appearance.
Happy Valentine’s Day 2023 everyone!!

Preparation time: 20 minutes mixing the dough, about 1-hour baking cookies
Level: Easy
Quantity: about 120 cookies

Ingredients:
340 g room temperature butter
300 g of sugar
150 g of brown sugar
2 teaspoons of vanilla sugar
3 eggs
550 g of flour
2 teaspoons of baking powder
0.25 teaspoons of sea salt
1.5 teaspoons red powdered food coloring or gel food coloring
400 g of white chocolate, chopped or in buttons
4 tablespoons of cocoa powder

Preparation:

  1. Beat butter and add vanilla sugar to the foam.
  2. Add the eggs one by one, and beat until the dough is smooth.
  3. Add flour, baking powder, sea salt, cocoa, and food coloring and mix or mix until smooth. If the dough is too thick to mix, you can also mix it with your hands.
  4. Add chopped white chocolate or small chocolate cubes. Mix the dough until smooth
  5. Heat the oven to 180 degrees C, shape the dough into balls with a diameter of about 2.5 cm between your hands, and bake for 12 minutes, no longer. As a result, the cookies will be only slightly crispy, but soft inside.
    Store cookies in an airtight container
    Ready!!
Lingonberry-marzipan kringel (pretzel) with white chocolate

Lingonberry-marzipan kringel (pretzel) with white chocolate

, , , 0

Kringel is the German name for sweet or savory bread, which is often braided with various fillings. Pretzels were made in Europe already as early as the 15th and 16th centuries. Today, it is common in many European countries, Russia, as well as in North America and Australia. An interesting fact is that in the 16th century pretzels began to be hung on the doors of bakeries. One of these is hanging in front of the café Crepp in the center of Tartu.

Preparation time: 2.5 hours of dough preparation, 1 hour of pretzel assembly and baking
Level: Average
Quantity: large pretzel more than 2 kg

Ingredients:
Dough:
800 g of wheat flour of the highest quality
100 g of potato starch
50 g of dry yeast
2 eggs
1 teaspoon ground cardamom
0.5 teaspoons of sea salt
500 ml of milk
120 g of room temperature butter

Filling:
250 g of almond marzipan
200 g of white chocolate
400 g frozen or fresh lingonberries
150 g of room temperature butter

For greasing 1 egg
For shaking icing sugar
Cinnamon for shaking

Preparation:
1. Mix flour with yeast, sugar, cardamom, and salt. Add milk and mix lightly. Add room warm butter and eggs and knead the dough until smooth. Do not knead the dough very hard so that the gluten does not form a strong network so that the pretzel remains soft and tender.
2. Cover the dough bowl with plastic wrap or a clean towel and place in a warm place until the dough rises twice.
3. Shake the flour on the work surface, pour the dough on the surface, knead it lightly and roll into a large rectangle about 5 mm thick.
4. Apply a thin layer of 150 g of warm butter to the dough, cut the marzipan into small pieces and grate the white chocolate and shake it to the dough. In addition, shake the dough over with lingonberries
5. Carefully roll the dough and slide it onto baking paper. Place the roll with baking paper on a large baking sheet.
6. Using a knife cut the roll lengthwise in half. Remain a few centimeters from the end uncut. Braid the dough so that the cut side remains nicely on the surface.
7. Turn the braid into shape or pretzel shape and let it rise under a towel in a warm place for about 30 minutes.
8. Preheat the oven to 200 degrees C, beat one egg, and brush over the pretzel with the egg.
9. Bake the pretzel at 200 degrees C for about 30 minutes.
10. Allow the pretzels to cool slightly, then shake over icing sugar and cinnamon and serve hot or cold.
Ready !!

White mudcake

White mudcake

, , 0

English recipe. A cake that is so rich and sweet that it’s hard to find an equivalent. Ideal dessert in a very small section for black, strong, and no-sugar coffee.

Preparation time: 15-20 min preparation, 45-60 min baking, 10-15 min cream creaming, and cake assembly
Level: easy
Quantity: 16-32 slices

Ingredients:

Cake:
240g 82% butter
400g of sugar
150g of white chocolate
240ml of milk
280g flour
2 teaspoons baking powder
¼ teaspoon of salt
2 large eggs
1 teaspoon vanilla sugar

Chocolate cream – ganache
400g of white chocolate
80-100ml 35% whipped cream

Preparation:

  1. Butter melted in low-heat in milk with sugar and white chocolate and vanilla sugar
  2. Add the flour with baking powder and mix with the melted butter, milk, sugar, chocolate mixture. When the dough has cooled enough, add the eggs. The mixture is relatively liquid and silky
  3. Pour dough into a 24cm baking tin and bake at 170 degrees for 45-60 min.
  4. Cool the cake completely
  5. For chocolate cream, heat whipped cream with white chocolate on a very low heat until smooth. Whipped cream should be added less at first. The cream should flow, but shouldn’t be too liquid.
  6. Pour the cream onto the cake, allow to flow over the edges. The cream will remain soft.

For best results, keep the cake at room temperature overnight, serve in very small portions because the cake is really plentiful.

Ready!!

only ragazze
sessohub.net

porno shy teen gets her mouth fucked like a cunt.
www.xxx-in.pro
free sex