Where Are Good Places To Get Dresses For A Dance

Baguette stuffed

cute idea for an appetizer or a drink, which I got from the blog of Laura , and of course thank you :-)

I Ingredients: 1 baguette , 100 grams of ham cooked, 100 grams of cheese (I used provolone and I put a little less), a pinch of oregano, a few leaves of lettuce, 2 tomatoes, 4-5 tablespoons of mayonnaise.

Place in a bowl, ham, cheese, diced tomatoes, chopped lettuce, oregano and mayonnaise and mix everything.

Cut the tips of the baguette, and to cut the baguette into three parts; making clear the baguette of course careful not to break it, then fill with the mixture, pressing well to no gaps narrow and close it with the film, then put it in the refrigerator a couple of hours.

Finally remove the foil, cut into slices and serve.

Celebrate Wedding Anniversary Philippines

Swivels chocolate nutella

Eh .... These are special !!!!!!

Also at the same party I brought these pinwheels swivels.

In fact, they are much more similar to "those" famous, but I have not done on time and I have "satisfied" to eat like that, without that wonderful chocolate covered part of .....

The original recipe, complete, I took here .... Thank you so much !!!!!

Ingredients: 4 eggs, 120 gr sugar, 120 grams of flour, two tablespoons of unsweetened cocoa powder, 100 grams of dark chocolate, 50 grams of cream, syrup made with 100 grams of water and 70 gr sugar, 100 grams of dark chocolate to cover.

Fit for the eggs well with sugar and add flour. Divide the dough in two and add the cocoa to one and, if desired, a splash of milk (I have put it there).

Roll out the dough with chocolate in the baking tray covered with lightly buttered greaseproof paper and bake at 180 degrees for 8 minutes.

Next, pull out the pan and put on the white mixture and cook for 8 minutes.

While the sponge is cooking, prepare the syrup by boiling water and sugar and melt the chocolate in the cream to a low heat.

baked sponge cake, cover with a sheet of baking paper and on a wet cloth, then roll it up and let cool.

Once cool unroll slowly without forcing, there is no need to flatten it, otherwise it can break, just extend it so that it is necessary to be able to soak in the syrup, then spread the chocolate ganache and roll it up again as closely as possible, while still wet the sponge.

Wrap with plastic wrap and keep refrigerated at least one hour.

At the end I do what I could do: after cutting the swivels, dip in melted chocolate before.

Try it .....