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51 - POUR (PRESQUE) TOUT EN CUISINE, LE BICARBONATE DE SOUDE !

LA BLOGOSPHÈRE... LES DUTCH BABIES SONT UN SORTE PANCAKES GÉANTS ...

http://bellatrice.canalblog.com/

POUR (PRESQUE) TOUT EN CUISINE, LE BICARBONATE DE SOUDE !

52 - Peaches n' cream Dutch baby pancake (Foodista Challenge #21)

aromatiser une boisson, assaissonner des crêpes ou des pancakes, ...

http://auxdelicesdevany.blogspot.com/

53 - LES MOUSSES DE FRUITS WOOS

à la place je réalise des pancakes presque tous les week-end pour le ...

http://papillonmyosotis.canalblog.com/

LES MOUSSES DE FRUITS WOOS

54 - Far breton aux pruneaux

mais on fait des tartes, des confitures, des muffins, des pancakes et ...

http://www.allezhopeileen.com/

55 - Cherry Pie comme aux Etats Unis - Tarte aux cerises

succès garantis ! Des pancakes de ouf au cake bonbon sans gluten en ...

http://angelsrecettes.blogspot.com/

56 - 🎄 Calendrier de l’avent 2015 #11 - Des livres sous le sapin 2015 : à offrir ou à s'offrir

ou des pancakes ? ... BLUEBERRY PANCAKES ... MIX POUR PANCAKES, SAUCE AUX MYRTILLES DE NIGELLA ...

http://www.delicesdemimm.com/

🎄 Calendrier de l’avent 2015 #11 - Des livres sous le sapin 2015 : à offrir ou à s'offrir

57 - Demain, c'est la Chandeleur, on fait sauter les crêpes !!

quand j’essaie de suivre les indications de ChefNini, mes pancakes ...

http://www.delicesdemimm.com/

Demain, c'est la Chandeleur, on fait sauter les crêpes !!

58 - Muffins Anglais

des pan cakes américains servis avec de la glace vanille. ...

http://lesgourmandisesdeya.blogspot.com/

59 - Monsieur Cuisine.......ou pas, les muffins aux myrtilles, aux pépites de chocolat.

really great time together, shooting, talking, eating cake, pancakes, ...

http://lechaudronmagique.blogspot.com/

60 - Pear cardamom cake with brown butter frosting & chocolate glaze

Ok, so I'm officially in Christmas mode from now on. I took the plunge yesterday and started listening to Christmas music.. I felt kind of guilty for some reason. Lit candles, clementines and Christmas music is the best way to get myself into the spirit so that's what I've been doing even though it's still quite early (who am I kidding, bring on the Christmas tree already!). And obviously, this cake which really is the best cake I've had in a while. It might not look like much but, oh, those flavors! Again with the cardamom, I know, but I just can't help myself. And browned butter, pear and chocolate of course. This weekend I was lucky enough to have my sweet friend JOANN PAI visit me in my little town. We had a really great time together, shooting, talking, eating cake, pancakes, cinnamon buns, Indian food and whatnot. Funny thing is, I'm just so used to working alone that I get kind of nervous when someone is watching me work. I'm almost asking for permission to move things around, like "Ok, so I'm gonna put this here....?". I'm glad we were able to get some shots of the cake since the weather wasn't showing its' best side that day. We were also glad to have this cake, obviously. PEAR CARDAMOM CAKE WITH BROWN BUTTER FROSTING & CHOCOLATE GLAZE _Serves 8-10_ _Cake recipe adapted from STYLESWEETCA _ INGREDIENTS CAKE 1 1/2 cups (225 g) all purpose flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground cardamom 1 cup (225 g) granulated sugar 1/2 cup (125 ml) corn oil or canola oil (I very much prefer corn oil) 1 large egg 1 large egg yolk 1/3 cup (75 ml) sour cream 1 cup grated pears, drained (about 2 unpeeled pears) BROWN BUTTER FROSTING 2 sticks (225 g) unsalted butter 2/3 cup (90 g) powdered sugar 1/4 tsp ground cardamom pinch of salt 3 tbsp heavy cream CHOCOLATE GLAZE 3 tbsp heavy cream 1 tbsp honey 1 tbsp (15 g) butter 1 tbsp cocoa powder 35 g semi sweet or dark chocolate, chopped 1 tbsp cognac (can be omitted and replaced with 1 tbsp heavy cream) INSTRUCTIONS CAKE 1. Preheat oven to 175°C (350°F). Grease and flour two 5-inch (12-13 cm) cake pans. 2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cardamom and sugar. Set aside. 3. In another bowl, whisk together oil, egg, egg yolk and sour cream. 4. Add the wet ingredients to the dry and stir until smooth. Add the grated pear. 5. Divide the batter between the cake pans. Bake for 35-40 minutes (if you're using a 6-inch pan, start checking around 30 minutes) or until a cake tester comes out clean. 6. Let cool for 15 minutes before removing the cakes from the pans to cool completely. BROWN BUTTER FROSTING 1. Place butter in a small saucepan on medium heat and stir until it melts completely. 2. Continue cooking, stirring frequently until the milk solids turn brown and the butter smells nutty, about 5-10 minuter longer. Take care not to burn (it will continue to brown even after you remove it from the heat, so take it off early). 3. Scrape the melted butter and browned bits into a small bowl and chill until almost solidified but still soft enough to be beaten with an electric mixer (about 20-30 minutes in the freezer, an hour or so in the fridge). 4. Put the butter in a mixing bowl and beat until light and fluffy, about 3 minutes. 5. Add the powdered sugar, cardamom and salt and beat until completely smooth and fluffy, about 3-4 minutes. Beat in the cream until frosting is fluffy. ASSEMBLY 1. If cakes are rounded on top, even out with a knife. Cut both cakes in half using a sharp serrated knife (you'll end up with four layers). Put the first layer on a cake board or a cake stand. Spread frosting on the first layer. Add the next layer and repeat until you've used up all four layers 2. Spread frosting all over the cake. If the cake feels unstable, put the cake in the fridge while you prepare the glaze. CHOCOLATE GLAZE 1. Put cream, honey, butter and cocoa powder in a sauce pan. Heat until very hot but not boiling. Remove pan from heat and add the chopped chocolate. Stir until smooth. Add the cognac if using. 2. Let glaze cool. If you find that the glaze is too thick to pour when cool, reheat it very carefully - just make sure it's not warm when you pour it over the cake. 3. Pour glaze over the cake and spread it out with an offset spatula to make sure it runs down the sides. 4. Leave cake in room temperature for 15 minutes before serving to make sure the buttercream isn't hard.

http://call-me-cupcake.blogspot.com/