Galicia, airiños, aires. Recetas. La Majuluta.

Galicia, airiños, aires. Recetas. La Majuluta.: "- Sent using Google Toolbar"

WOW, just look at his oven and bread ready for baking! AMazing....i wish i can construct one like this soon. Insha'Allah....

Realistic Masks with Your Face

Realistic Masks with Your Face: "- Sent using Google Toolbar"

Yeast Donuts (Daring Bakers) (Food and Whine)

Yeast Donuts (Daring Bakers) (Food and Whine): "- Sent using Google Toolbar"

Freshly Baked Chocolate Muffins

Buko Pandan Jelly » Pinoy Food | Free Filipino Food Recipes

Buko Pandan Jelly » Pinoy Food | Free Filipino Food Recipes: "- Sent using Google Toolbar"

Ingredients
7 Pandan leaves (skip this if you have Pandan flavoring or Pandan essence )
5 Buko (young coconut) grated
Water from 5 Buko which is about 10 cups
2 bars of Green Gulaman
3 small cans of Nestle Cream
1 medium can of Condensed Milk
1 1/2 Cups Sugar (adjust to taste)

Directions
1. Boil buko water with the 7 pandan leaves. Twist each pandan leaf so juice can easily be extracted. Simmer for 20 minutes.
2. When you smell the aromatic pandan , remove from fire. Discard leaves.
3. Check if the remaining coconut water is equal to 8 cups since 1 bar of gulaman is good for 4 cups of liquid.
4. Add gulaman to the remaining coconut water and stir well to dissolve the gulaman. Add sugar while mixing.
Continue doing so for at least 5 minutes.
5. Strain the mixture and place in cooling tray so gulaman mixture can cool and harden. When cool, refrigerate.
6. Mix the cream, sugar and condensed milk with the grated buko. Set aside.
7. Get chilled gulaman from the refrigerator nd cut into 1 cm cubes.
8. Mix well with buko mixture. Chill in the refrigerator before serving.
That’s it.


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40 Online Powerful Website Building Tools To Create Your Free Site

40 Online Powerful Website Building Tools To Create Your Free Site: "- Sent using Google Toolbar"

Modern DReAm hOMEs.....

Citrus–Poppy Seed Muffins Recipe - CHOW

Citrus–Poppy Seed Muffins Recipe - CHOW: "- Sent using Google Toolbar"

Crunchy poppy seeds and bright citrus zest combine for tangy, fluffy muffins that are a treat any time of day.

INGREDIENTS

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3 tablespoons poppy seeds
• 1 tablespoon lemon zest (from 2 medium lemons)
• 1 tablespoon orange zest (from 1 medium orange)
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking soda
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 8 tablespoons unsalted butter (1 stick), melted
• 3/4 cup whole milk
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon vanilla extract

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Place cupcake liners in a 12-well muffin pan; alternatively, coat the wells with butter. Set the pan aside.
2. Whisk together flour, sugar, poppy seeds, zests, baking powder, salt, and baking soda in a large bowl to aerate and break up any lumps; set aside.
3. Whisk together egg, yolk, and melted butter in a medium bowl until the eggs are broken up. Add milk, juices, and vanilla and whisk to combine. Add wet ingredients to the flour mixture and stir until just evenly combined, about 22 strokes. (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.)
4. Fill the muffin wells about two-thirds of the way and bake until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Set the pan on a wire rack and let the muffins cool in the pan for 5 minutes before serving.