Thursday, February 21, 2013

Saturday, February 9, 2013

Blueberry Coffee Cake

2 1/3 cups all- purpose flour
3/4 cup unsalted butter, room temperature
1 cup flaked sweetened coconut
1/2 cup (packed) golden brown sugar
1 teaspoon ground cinamon
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1 cup milk
2 1/2 cups fresh blueberries

 

*Combine 1/3 cup flour, 1/4 butter, coconut, brown sugar and cinamon in a medium bowl. Mix until moist and crumbly. Set toping aside.
*Preheat oven to 375F. Sift remaining 2 cups flour, baking powder and salt in a small bowl.
*Using an electric mixer, beat remaining 1/2 cup butter in a large bowl untill fluffy. Gradually add sugar, beating until well blended. Add eggs one at a time, beating to blend after each addition. Mix dry ingredients into batter alternately with milk in three additions each. Fold in blueberries.
*Butter and flour a 13x9x2 inch baking pan. transfer batter to baking pan.Sprinkle topping evenly over batter.Bake until tester inserted into center come out clean and topping is golden brown, about 40 minutes.

Monday, January 14, 2013

Sunday, December 9, 2012

Dark Chocolate Triangles


1 stick melted butter
300 gr graham crackers, crushed
1/2 cup confectioners sugar
3 eggs
2/3 cocoa powder
1/2 cup dry Marsala vine

















Beat the eggs then add the sugar, cocoa powder and vine mix well.
Add the melted butter when it is warm.
Pour the mixture over the crushed graham crackers, mix well (but softly) to combine.
Pour the mixture onto a piece of aluminum foil and shape, and freeze for at least 2 hours.
Serve thickly sliced.

Thursday, December 6, 2012