May 11, 2014

Strawberries Cake

 Strawberries Cake

 Ingredients :

50 gr butter BURRO
60 gr sugar  ZUCCHERO
2 egg yolk + 2 whites (albumes) 2 ROSSI PIU DUE ALBUMI
75 gr flour FARINA
5 gr baking powder LIEVITO PER TORTE
  pinch of salt PIZZICO DI SALE
optional Coconut flakes
melted chocolate White and black  or nutella

u can also make double ingredientes :) i Always do it!!!
Preheat oven to 170 °c
Beat butter and sugar add yolks , flour, b.powder and salt mix well..
In a different bowl beat egg whites  and add to the mix
put over strawberries  and some coconut flakes !!!
Bake for 30 min !!!!

when the cake is cool put some melted chocolate or nutella



June 16, 2013

New york style cheesecake

For the Crust:
  • 5 tablespoons unsalted butter, melted, plus 1 additional tablespoon, melted, for greasing the pan
  • 8 whole (4 ounces) graham crackers, broken into rough pieces and processed in a food processor into fine, even crumbs
  • 1 tablespoon sugar
For the Cheesecake:
  • 2 1/2 pounds (5 8-ounce packages) cream cheese, cut into 1-inch chunks, room temperature
  • 1/8 teaspoon salt
  • 1 1/2 cups sugar
  • 1/3 cup sour cream
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons vanilla extract
  • 2 large egg yolks, at room temperature
  • 6 large eggs, at room temperature

 heat oven to 165c°

In a medium bowl, combine graham cracker crumbs and sugar. Add 5 tablespoons melted butter and toss with a fork until the mixture is evenly moistened. Transfer the crumbs to the springform pan and  press
bake for 10 min 165°c

heat oven to 250°c

 In the bowl beat the cream cheese , about 1 minute.  Add the salt and sugar ; add the sour cream, lemon juice, and vanilla and beat  until combined, about 1 minute.
add the egg yolks and beat at low speed until thoroughly combined, about 1 minute.
add the remaining eggs 2 at a time, beating, about 1 minute.
 Pour filling over the crust and bake  10 minutes (250°c whitouth opening the oven)
 reduce the oven temperature to 95°c about 1 ½ hours.
Transfer the cake to a wire rack and cool

Strawberry Topping
  • 2 pounds strawberries
  • 1/2 cup sugar
  • pinch salt
  • 1 cup strawberry jam
  • 2 tablespoons juice from 1 lemon
u can make half dose

marinate  strawberry ,sugar & salt
add jam  and lemon juice combine well .

Cinnamon rolls


For the Cinnamon Rolls:
1 cup warm milk (110 degrees F)
1/2 cup white sugar plus 1 tablespoon sugar
2½ teaspoons (1 envelope) active dry yeast
1/3 cup butter, melted
2 eggs, room temperature
4½ cups bread flour
1 teaspoon salt
For the Filling:
1 cup brown sugar, packed
2½ tablespoons ground cinnamon
1/3 cup butter, softened
For the Frosting:
1 (6 ounce) package cream cheese, softened
1/2 cup butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon salt


Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
In the bowl of a stand mixer combine the milk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy.
Add butter, eggs, flour, remaining ½ cup sugar and salt to the yeast mixture and mix with the dough hook on medium-low until thoroughly combined, about 5 minutes
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line 9x13 inch baking pan with parchment paper, allowing excess to hang over pan edges. Butter the parchment.
Roll dough into a 16x21 inch rectangle. Spread dough with ⅓ cup butter, leaving a 1/4" margin at the long side of dough. Sprinkle evenly with sugar/cinnamon mixture. Use the rolling pin to roll over the sugar/cinnamon mixture a few times. Roll up the dough tightly, under-tucking after each completed rollover. Cut into 12 rolls. Place rolls into prepared 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, ½ cup butter, confectioners’ sugar, vanilla extract and salt.
Bake rolls in preheated oven until golden brown, about 20-22 minutes. Once finished baking flip the pan over to allow all of the cinnamon drippings to recoat the rolls, let sit 1-2 minutes. Turn rolls back over and spread with half of the frosting, let sit 2-3 minutes and then spread with remaining frosting.
Recipe Notes:
After shaping the rolls and placing them in the greased pan, they can rest, covered, in the refrigerator overnight. In the morning, place them into the preheated oven and bake.
Unbaked rolls also freeze well. The night before you want to bake them, place the pan in the refrigerator. In the morning, place in preheated oven and bake.

Yeasted Cheese-and-Sour-Cherry Coffee Cake




  • For the cake:
  • 2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
  • 1/4 cup plus 2 tablespoons plus a pinch of granulated sugar
  • 3/4 cup warm milk (110 degrees)
  • 1 large egg plus 1 large egg yolk
  • 3 cups all-purpose flour, plus more for surface
  • Coarse salt
  • 1 stick unsalted butter, room temperature, plus more for bowl, pan, and parchment
  • 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
  • 1 1/2 cups pitted fresh or thawed frozen sour cherries
  • For the filling:
  • 12 ounces softened cream cheese
  • 1 large egg yolk
  • 1/4 cup plus 2 tablespoons confectioners' sugar
  • For the glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons whole milk


  1. Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
  2. Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
  3. Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
  4. Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
  5. Make the filling: Stir together cream cheese, egg yolk, and confectioners' sugar.
  6. Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough. Top with cherries. Tightly roll dough like a jelly roll. Pinch seam to seal. Coil into a snail shape on a parchment-lined baking sheet. Brush top with egg wash.
  7. Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
  8. Remove plastic wrap. Cut six 1/2-inch slits into top. Bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.
  9. Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake. Let set for 5 minutes before serving.

January 18, 2012



For 6-Pancakes:

Eggs: 2
Sugar: 100 g
                               Honey: 1+1/2 tablespoons                                          
Salad oil: 1 tablespoon
Sodium bicarbonate: 1/3 teaspoon   
Flour: 150 g
Water: 40~60 cc/ml
-Salad oil for cooking

couldn t use AZUKI Beans so i use :

Chocolate creame like NUTELLA
Custard Cream .

-Use a hand whisker  and Respect the order of the ingredients!
Beat the eggs and add the sugar. Mix until the mixture whitens.
Add the honey and mix until it has completely nblended in.
Add oil and mix.
Add bicarbonate sodium and mix

-Add water and mix. The amount of water might vary with the kind of flour.

-Heat a frypan over a medium fire first. then
Lower fire.
Wipe it with a kitchen paper soaked with salad oil.
Wipe off excess oil if necessary.

-Pour pancake mixture. Bear in mind that the size of the panckes must be the Choose your ladle/spoon well beforehand
!When bubbles have appeared across the surface turn the pancake over and cook few seconds

Once cooled down fill them up !!!


recipe by

September 28, 2011



Per l’impasto:
500 g farina bianca
150 g zucchero
1 cucchiaino colmo di caffè macinato fine (5 g)
2 uova
50 ml liquore al caffè
75 g burro fuso
1 bustina Lievito

Per l’interno:
25 ml caffè ristretto
25 g cioccolato fondente grattugiato
Zucchero al velo  per spolverizzare


  • Setacciare la farina sul piano del tavolo. Al centro del mucchio praticare una buca e mettervi zucchero, caffè macinato, uova, liquore al caffè, burro fuso e, per ultimo, il lievito.
  • Incorporare il tutto con la farina rimanente ed impastare rapidamente, fino ad ottenere un impasto liscio.
  • Porre in frigorifero per circa 30 minuti.
  • Stendere l’impasto con un matterello in una sfoglia , spennellare la superficie con il caffè ristretto e distribuire il cioccolato tritato, lasciando vuoto mezzo cm di bordo dal lato più lungo, ed arrotolare delicatamente l’impasto.
  • Tagliare il dolce in 18 rondelle circa  e disporle in uno stampo a ciambella (diametro 24 cm) imburrato ed infarinato.
  • Cuocere per 35 minuti circa nella parte inferiore del forno preriscaldato (elettrico: 180°C, ventilato: 170°C, a gas nella parte media: 190°C).
  • Spolverizzare con lo zucchero al velo il dolce raffreddato.

May 25, 2011

Sadako and the Thousand Paper Cranes

Since i decide to get Japan i decide to get one of the 2 places where the atom bombs was dropped
I picked Hiroshima just becouse it was more close to Kyoto  where i was staying so i thought to get Nagasaki for my Next Visiti in japan .Since I got .....Pace Memorial Park  a weird feeling of sadness keeps coming over me ........till i Saw those: .......a warm touch of Love, Hope & Pace .
Those Origami Cranes are Made by school children all over japan and from all over the world .

Meaning  About Thousand origami cranes 千羽鶴 Senbadsuru is a group of one thousand origami paper cranes held together by strings. An ancient Japanese legend promises that anyone who folds a thousand origami cranes will be granted a wish by a crane, such as long life or recovery from illness or injury. The crane in Japan is one of the mystical or holy creatures (others include the dragon and the tortoise), and is said to live for a thousand years. In Japan, it is commonly said that folding 1000 paper origami cranes makes a person's wish come true. This makes them popular gifts for special friends and family.

But There s something more About this Place and  千羽鶴 Senbadsuru ,and to be honest I didn t know about it till now but my deep love for  this Country and its culture made me always read and search about it so i discovered  it : It s  The Story About All This Thousand Origami & Sadako Sasaki.

 Sasaki Sadako  佐々木 禎子 January 7, 1943 – October 25, 1955) was a Japanese girl who was two years old when the atomic bomb was dropped on August 6, 1945, near her home by Misasa Bridge in Hiroshima, Japan. Sadako is remembered through the story of attempting to fold a thousand origami cranes before her death, a wish which was memorialized in popular culture.

Sadako was at home when the explosion occurred, about one mile from Ground Zero. In November 1954, Sadako developed swellings on her neck and behind her ears. In January 1955, purple spots had formed on her legs. Subsequently, she was diagnosed with leukemia (her mother referred to it as "an atom bomb disease").She was hospitalized on February 21, 1955, and given, at the most, a year to live.

On August 3, 1955, Sadako's best friend Chizuko Hamamoto came to the hospital to visit and cut a golden piece of paper into a square to fold it into a paper crane, in reference to the ancient Japanese story that promises that anyone who folds a thousand origami cranes will be granted a wish by a crane. A popular version of the story is that Sadako fell short of her goal of folding 1,000 cranes, having folded only 644 before her death, and that her friends completed the 1,000 and buried them all with her. This comes from the book Sadako and the Thousand Paper Cranes. An exhibit which appeared in the Hiroshima Peace Memorial Museum stated that by the end of August, 1955, Sadako had achieved her goal and continued to fold more cranes.

Though she had plenty of free time during her days in the hospital to fold the cranes, she lacked paper. She would use medicine wrappings and whatever else she could scrounge up. This included going to other patients' rooms to ask to use the paper from their get-well presents. Chizuko would bring paper from school for Sadako to use.

During her time in the hospital her condition progressively worsened. Around mid-October her left leg became swollen and turned purple. After her family urged her to eat something, Sadako requested tea on rice and remarked "It's good." Those were her last words. With her family around her, Sadako died on the morning of October 25, 1955 at the age of 12.

link In italiano