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the children will be very happy with them .....
- 200 gr of flour
- 50-60 gr sugar
- 1 vanillin
- 1 pinch of salt
- 125 gr butter
- mini-smarties (I put on my eyes)
Preparation time: less than 30 minutes
RECIPE PREPARATION Cookies with Smarties:
Mix flour, vanilla, salt powder and sugar then add the diced butter and mix with your hands until a compact dough results and then add the candies.
We take a nut from the dough, round it then flatten it and put it in a tray lined with paper.
Bake in the oven at 200 ° for 15-20 minutes.
Let the papaya cool then.
I made them a little bigger, but just as good :)
Gingerbread house & # 8211 My ginger & # 8211 bread house
The daring Baker & # 8217s December 2009 ChallengeTo say, I accepted a new challenge from Daring Bakers! And what a challenge, I would say, launched this month-end by Anna from Very Small Anna and from Y of the Lemonpi! It's about the gingerbread house, everyone got caught! Honestly, I didn't expect this gingerbread house to be such an adventure. It was not difficult to bake or decorate the house, but to somehow make it stay standing (I tried all the methods, in the end I don't know what helped more, the props of all kinds or & # 8230 the curses: P), the thing is, I realized, in my modest kitchen, how I must have felt poor master Manole, obviously amplified thousands of times, in proportion to the size of the building that is collapsing, and collapsing and & # 8230 please , and the proud monastery, and my gingerbread house were finally built, to the delight of the spectators and the tasters :).
Uff! Honestly, it wasn't easy! This house requires meticulousness, a care that I do not possess and I had to abandon it a few times! Eventually something came out, something, let me tell you how I proceeded:
- 250 g butter
- 200 g powdered sugar
- 7 tablespoons honey
- 600 g flour
- 1 teaspoon baking soda
- 1-2 teaspoons of ginger powder
- 2 egg whites
- 500 g sugar pra
- Mars Smarties, etc.
- melted chocolate
- coconut shaving
Melt the butter, honey and sugar, leave to cool.
In a bowl sift the flour, add the baking soda and ginger and then the mixture of honey and butter. Stir to make a smooth dough. If the dough is too soft and sticky, add a little flour, if it is too hard add a little water.
You should have used a thin piece of cardboard, but I opted for the simplest writing paper, from which I made shapes for the front and back (12 × 7 & # 21515 cm), for the sides of the house (7 × 12 cm ) and roof (13 × 17 cm).
The dough is spread, on the work surface sprinkled with flour, in a 4 mm sheet. thickness. Put the cardboard shapes on the dough and cut 2 pieces of each shape.
Carefully transfer the shapes thus cut into the baking paper tray, cut windows, door, etc. as desired. and perforate with a fork from place to place:
On the pediment I greased with a brush with a little water and I glued strings of dough, from the leftovers from the cut, to imitate the bars:
I also made a future snowman, from three balls of dough of decreasing size, which I stuck in a skewer stick:
Place the prepared forms in the preheated oven at 180 degrees, where they bake for 10-12 minutes. The biscuits must be well baked, stronger, but be careful not to burn! Let the baked biscuits cool for 2-3 minutes, then place the cardboard shapes on them again and cut them carefully to their exact size little bit). Allow to cool completely, on a perfectly flat surface. The cut edges can be tasted with confidence, because the biscuits are really very tasty!
For the icing, beat the egg whites with the sugar (royal icing). Put the icing in a cone for decorations and attach a round tip (without a star). For starters, spread a little glaze on the pediment and the back of the house, on the inside. The sides are glued and held with the hands, they are propped up with cups, glasses and whatever is at hand, the assembled pieces, which I take with all my heart to take it down and to frustrate the pastry chef's work! : P When the glaze has hardened, move on.
And we start working with the roof (twice my scaffolding collapsed in this phase!):
I leaned on whatever fell into my hands, just-just and overcomes gravity:
Come on, I found another object, which logically belongs to the kitchen, however:
After it has hardened very well, but very well (most certainly the next day) take the props aside and proceed to the decoration:
The roof is glazed (the glaze is kept in the decorating cone), the door and the windows are attached, the candies are glued, etc .:
Edit December 23, 2011:
My daughter Milena made a gingerbread house after this year the recipe here (click), so with a molasses content that gave the biscuit, in my opinion, a very pleasant caramel taste. Although this recipe also indicates royal icing as a raw material for assembly, I recently found out that burnt sugar would be more suitable for this, because it is more resistant (by far) and solidifies quickly. So Milena's house was assembled with burnt sugar and decorated by herself, according to her imagination:
Ingredients for the French biscuit recipe
- -125g butter at room temperature
- -2 yolks
- -70g old powder
- -60g cornstarch
- -a half packet of baking powder
- -1 teaspoon vanilla essence
- -200g flour
- -150g ground walnut
- -100g finely ground biscuits
- -2 tablespoons cocoa
- -2 tablespoons honey
- -2 tablespoons sour cream
- -1 yolk
- -1 teaspoon cocoa
- -1 tablespoon milk
How to prepare the recipe for French biscuits?
As complicated as these cookies seem, they are as simple to make.
Mix the butter well with the sugar, until it foams, and over these we add the yolks, starch and vanilla one by one.
Put the flour mixed with the baking powder and knead until you get a homogeneous dough that we will wrap in cling film and keep it in the fridge to rest for about half an hour.
We will take the dough out of the fridge and we will spread a not very thin sheet.
In order to spread the dough easily, we can put a piece of food foil under it and on top of it.
After we spread the sheet, we take a round toothed shape on the edge and start to cut the biscuits.
We cut them in half and put the halves in the tray lined with baking paper.
We use a brush to grease the biscuits with the icing we obtained by mixing the yolk with the milk and the cocoa powder.
After I glazed the biscuits, I drew lines on them with the tip of a knife and put them in the preheated oven at 180 degrees Celsius, for 10-15 minutes.
They are ready when they start to turn slightly golden. Take them out of the oven and let them cool completely in the pan.
Cream for the recipe of fan French biscuits
For the cream, mix all the ingredients. We take a biscuit on which we will put less cream at the base, and towards the lacy side more and over we will put an empty biscuit, so we will get a fan.
In this way we will proceed to the others, until we finish filling them.
They are fine, fragile biscuits that melt in your mouth. I recommend you try the biscuit salami recipe, a recipe that tastes like childhood. & # 128578
- You have to walk very easily with biscuits because they are very fragile.
- You can fill them with other creams, it is ideal to opt for a stronger cream.
- The biscuits can also be kept in the fridge, they do not change their taste.
A recipe that must be tried.
The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.
Bee cake without baking, the simple and fast version of the famous cake. There is a big difference between how to make Albinita cake with honey sheets and Albinita cake without baking. First of all, we don't need an oven, the honey sheets being replaced with syrupy biscuits.
In a bowl put cold butter, egg yolk, yogurt, oil, sugar, vanilla sugar, salt and baking powder.
Stir until the butter begins to melt, and over the obtained mixture we will gradually add the flour.
Knead until you get a homogeneous dough. If it seems to us that the dough is sandy and does not hold well, we can add a little water and knead well until the dough binds.
Put the dough in a plastic wrap and put it in the fridge for about 20 minutes.
After 20 minutes we take the dough and divide it into 30 equal balls. I got 30 cookies, I formed dough balls of about 26 grams each.
If you choose to put larger chocolate cubes, it would be ideal to make larger dough balls to have enough dough when you shape the cookie and thus prevent the chocolate from coming out of them.
We flatten each ball, in the middle of it we put a chocolate cube and we try again to form a ball that we flatten and give it the shape of a biscuit.
We place the biscuits in a tray lined with baking paper, with a fork passed through the water and then through the cocoa powder we make shapes on them.
Put the tray in the preheated oven at 170 degrees Celsius and let them bake until they become a little golden.
When the biscuits are ready, take them out of the oven and let them cool in the pan.
They can be served both as a dessert and with tea or coffee in the morning.
It is a recipe that is really worth trying, the chocolate chip cookies are delicious, I love them. I hope you like it too.
The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.
Spring comes with news from Nestlé
Nestlé wants to inspire people to make healthy choices every day, to adopt an active and balanced lifestyle, especially from a nutritional point of view, and that is why it comes up with the healthiest alternatives for their favorite products. The company has intensified its efforts to innovate and reformulate recipes in order to reduce the amount of added sugars, salt and saturated fats and increase the content of vegetables, fruits and whole grains. For 25 years, Nestlé has been introducing products on the market with superior taste and quality, adapted to consumers' preferences, and this spring it comes with news on all categories of products it has in Romania: from coffee and breakfast cereals and to culinary products. These products are adapted to the consumption needs of the pandemic period, when Romanians prefer products suitable for the whole family, products that are easy to use in the context in which the habit of cooking at home has experienced a new impetus.
Statistics show that two thirds of Europe's population skips breakfast at least once a week, thus lacking the nutrients needed to function optimally from the first hours of the day. Consumption of cereals is associated with the habit of having breakfast, according to a study conducted among European adolescents, whole grains having a fundamental contribution in a balanced diet. Moreover, specialists who have analyzed the consumption of whole grains in the daily diet emphasize the role of this eating habit in reducing the risk of heart disease, type 2 diabetes and obesity.
To support this healthy habit, Nestlé brings to market as wide a variety of breakfast cereals as possible to suit all tastes and preferences. The new Nestlé HONEY CHEERIOS® BIO ORGANIC and Nestlé NESQUIK® BIO ORGANIC breakfast cereals are prepared with ingredients from organic farming and offer the right combination of taste and nutritional benefits in the form of crunchy rings. The latter do not contain palm oil, preservatives or artificial flavors, both of which are suitable in unlimited combinations with different types of milk, both hot and cold, for the whole family.
The new gluten-free Nestlé Corn Flakes bar contains cornflakes, has 30% less sugar than the average similar product on the market (September 2020), is a source of fiber and comes in a format of 22 grams.
Nestlé NESQUIK® BANANACRUSH stuffed cereal pillows have a recipe for crispy cocoa cereal and a banana-flavored interior.
In recent years, according to the research company Euromonitor, the consumption of wafers has seen a significant increase. JOE® brings ORIGINAL Lemon, lemon & # 8211 one of the most beloved aromas of Romanians & # 8211 that now comes in the bag. JOE® wants to continue to surprise its fans this summer by relaunching the Summer Dreams range in a unique version: JOE® SummerDreams Berries and JOE® SummerDreams Banana. The new JOE® Salty Caramel brings a special combination: crispy wafer sheet, sweet caramel cream sprinkled with salty accents, all wrapped in milk chocolate.
According to Eurostat data, a Romanian consumes an average of 2.2 kilograms of chocolate per year, the level of consumption increasing significantly in recent years. The figures show a consumer preference for milk chocolate, at 77%. Also, the National Institute of Statistics indicated in 2018 that the remaining 30% of the population was divided between plain chocolate and cream with various assortments, white chocolate representing 7.4% of this total.
The diversification of consumption options for chocolate lovers has led to the expansion of Nestlé's After Eight praline portfolio with one of the favorite flavors of Romanian consumers: Orange. After Eight Orange surprises consumers, bringing the delicious combination of dark chocolate and mint fondant cream, enriched with a fine orange flavor.
Les Recettes de l’Atelier chocolate offers a unique experience: dark or milk chocolate, combined with whole pieces of hazelnuts, almonds or candied fruit, offers an artisanal creation that reconnects the consumer with truly authentic pleasures. This chocolate is made from cocoa from sustainable sources and 100% natural ingredients.
With Nestlé Dessert®, consumers can get the best chocolate dessert at home, as Nestlé Dessert has launched two new products: Cocoa Powder and Nestlé Dessert Lait. The ingredients are of superior quality: cocoa mass from West Africa and South America, pure cocoa butter, natural Madagascar vanilla flavor. This allows the diversification of recipes for those who prefer the sweet taste and creaminess of milk chocolate. It complements perfectly with the dark chocolate and Nestlé Dessert white chocolate already on the market. The packaging is made of recyclable paper and contains information about the origin of chocolate, as well as recipes for successful desserts.
Regarding coffee, according to the latest market study conducted over the last 5 years, the main segment continues to be R & ampG, followed by coffee mixes, especially 3in1. As for the most dynamic segments, they are coffee beans and portioned coffee. On the cold mix market, NESCAFÉ® 3in1 launches a new limited edition for the summer season: FRAPPE Vanilla-Caramel & # 8211 a coffee mix with milk, sugar and delicious vanilla and caramel taste, a soft drink that you prepare quickly , for a truly refreshing and delicious experience!
In the cappuccino segment, the new NESCAFÉ® CAPPUCCINO & LATTE are irresistibly sparkling and delicious. Whether you choose a tasty cappuccino or a frothy latte, you can create moments like at the cafe, right at home, with friends. All products are obtained from sustainably grown and processed coffee beans under the NESCAFÉ Plan umbrella, through which, by 2025, it is intended to obtain 100% of the used coffee in a sustainable way.
NESQUIK® is a strawberry-flavored milk drink (93%) and raw cane sugar (2.6%). It is ready to drink, anywhere and anytime, from natural ingredients, suitable for a snack break at school, at home or outdoors.
The SMARTIES® range is enriched this spring with SMART SEAS® Limited Edition. With the help of virtual reality, SMART SEAS® educates parents and children about the ocean in a fun and playful way. SMART SEAS has 4 design versions, with marine animals, a QR code that introduces children to an underwater world and paper packaging. Earlier this year, SMARTIES® became the first global brand of candy to grow to 100% recyclable paper packaging, eliminating approximately 250 million plastic packaging globally each year.
MAGGI® sauces are the perfect ally to add texture and flavor to dishes, without added artificial colors and preservatives. MAGGI® Mustard is an ideal ingredient for meat. MAGGI® Garlic Sauce and Tartar Sauce are ideal products to prepare special and tasty snacks even during fasting periods. MAGGI® mayonnaise is suitable for vegetarians and is a perfect dressing for any salad. MAGGI® SAUCY NOODLES offers a delicious portion of noodles in three varieties: chicken with sesame, Teriyaki sauce and sweet-spicy sauce. They can be enjoyed in 5 minutes, wherever you are. The MAGGI® TRATTORIA A CASA range offers sauces for Risotto Cremos, Penne Arrabbiata, Tagliatelle with mushrooms.
Wholemeal homemade cookies, a fasting recipe
The inspiration for this recipe came from Violeta, a friend passionate about hair & ampbeauty but also about healthy eating. He confessed to me that he made digestive biscuits from wholemeal flour and that they turned out very good, and from here to my recipe it was only a step).
In order not to waste time, I made two dishes from the start, some with dark chocolate and some with candied fruit. The good news is that until almost the end the recipe is common, at the end you can divide the dough in two, in one you can add chopped dark chocolate and in the other candied fruits.
So I used the following ingredients for a whole biscuit tray (a standard stove tray): 6 tablespoons wholemeal flour, 4 tablespoons bran, 4 tablespoons whole oatmeal, 4 tablespoons brown sugar, 1 tablespoon sesame seeds , 1 tablespoon flax seeds, 1 tablespoon sunflower seeds, a few hazelnuts (you can also use walnuts), 1 tablespoon olive oil, 1 pinch of salt, 2 tablespoons finely chopped candied fruit (I used strawberries candied) and 2 tablespoons chopped dark chocolate.
I mixed the hazelnuts in a blender with the brown sugar and half the amount of oatmeal until they got the consistency of a finer cornmeal. I put the mixture in a bowl, I added wholemeal flour, bran, seeds, oatmeal and a pinch of salt and a little warm water (about 8-10 tablespoons) and I mixed the dough well, until it became compact. At the end I added the olive oil and mixed again until it incorporated. I divided the dough into 2 approximately equal pieces and mixed each one with a final ingredient, candied fruit and chopped chocolate and made 2 dumplings.
I sprinkled a little wholemeal flour on the worktop and spread each piece of dough with a spatula, about the thickness of the image. The dough is a little sticky, so I recommend sprinkling a little flour on the facalet.
I then cut the dough with simple round shapes (you can also try with a glass, if you have no shapes) and I put the biscuits thus formed in a tray lined with baking paper.
I put them in the oven at 170 degrees Celsius for 10-12 minutes. In no case should you leave more in the oven because otherwise they will harden very much, because I did not use any loosening agent.
That's about it with biscuits, healthy with a high fiber intake and delicious for breakfast or as a snack throughout the day.
Smarties becomes the first international brand of sweets that uses 100% recyclable paper packaging
Nestlé announces that its popular brand of Smarties chocolates now uses recyclable paper packaging for its entire global portfolio. Smarties is the first global candy brand to move to 100% recyclable paper packaging, eliminating approximately 250 million plastic packaging globally each year.
“Switching to recyclable paper packaging for the entire Smarties product line is one of the company's key sustainability initiatives for the candy category. With this decision, we are one step closer to achieving the goal of having all packaging recyclable or reusable by 2025 and reducing the use of new plastics by a third in the same period. ", says Alexander von Maillot, Global Head of Confectionery Nestlé.
The new paper packaging for Smarties products comes from sustainable sources and consists of coated paper, paper labels and cardboard boxes. At the same time, information on how to dispose of packaging after use has been included on the packaging to raise consumer awareness. In Romania, the Smarties product portfolio consists of Smartg tube 38g, Smarties tube 130g and Smarties Mini 158g.
“Nestlé’s initiative to use only recyclable paper packaging for the entire Smarties range globally is further evidence of the company’s commitment to addressing packaging waste in all countries where the company operates, thus contributing to the development of a sustainable future. We have ambitious plans for the entire candy portfolio, but we wanted to start, symbolically, with a brand for children. Nestlé wants its products to be both tasty and healthy and better for the environment. Thus, the transition of the entire global Smarties portfolio to 100% recyclable paper packaging is a step for the company for a sustainable future and an invitation to consumers to take part in this process. ”, says Silvia Sticlea, Business Executive Officer Confectionery & Dairy South East Market Nestlé.
“The development of safe and suitable paper-based solutions for Smarties products has required an innovation in new materials. These were tested by the company's packaging experts at our research and development center - Nestlé Institute of Packaging Sciences in Switzerland. At the same time, the existing production lines have been adapted to allow careful handling of the paper, resulting in the new sustainable packaging for Smarties products. ", mentions Louise Barrett, Head of the Nestlé Confectionery Product Technology Center in York.
Smarties is a product specially created for children, easy to portion, with carefully selected chocolate, made from cocoa from 100% sustainable sources. Each Smarties candy is colored using natural ingredients such as spirulina, lemon, radish, hibiscus, black carrot and saffron. The playful design of Smarties products is designed to help develop children's creativity and imagination. At the same time, the new recyclable paper packaging is an invitation for consumers - on the one hand to enjoy the product, and on the other hand to act responsibly in the small actions taken daily, such as recycling packaging in specific places.
Nestlé Global Initiatives:
In 2017, Nestlé took a number of steps to accelerate progress towards the 2030 targets, as part of actions to improve the quality of life and contribute to a better future. These include strengthening the “Nestlé for Healthier Kids” program, expanding the “Nestlé needs YOUth” initiative and developing sustainable environmental performance management activities.
Nestlé needs YOUth
Nestlé's ambition for the global youth initiative "Nestlé needs YOUth" is to help 10 million young people around the world have access to career opportunities by 2030. This global initiative combines and coordinates all the activities that support young people around the world. world, including the efforts of the Alliance for YOUth.
Nestlé for Healthier Kids
The Nestlé for Healthier Kids program was created to unite all Nestlé efforts that support parents and guardians to raise healthier children, from product research and formulation to innovative education and nutrition services for a healthy lifestyle. . In Romania, these efforts are under the umbrella of the program "And I live healthy - SETS", initiated by the Prais Foundation.
Nestlé wants its products to be not only tastier and healthier, but also better for the environment. Nestlé's ambition for 2030 is zero impact on the environment, water being one of the priority areas.
The price of the calorie
The title might take you down the wrong path, but rest assured, that's why I'm here, to lead you on the right path (oh, how arrogant, I'm probably weaned from reducing sugar consumption). This article is not about the calorie in the radiator and the value of heating bills during the winter. It's about the calories we use (or deposit around our waists or other soft areas) to live. First of all, first of all, I will express my perplexity in front of a problem to which I have no solution (by the way, maybe someone helps me, maybe someone helps us): at the gyms, in various medical catalogs and at nutritionists, our energy consumption is expressed in calories. On the other hand, on food packaging, their caloric intake is expressed in kilocalories. I know that a kilocalorie is equal to 1000 calories. In this case, how can I calculate exactly the number of calories accumulated and the number of calories consumed, respectively the ratio between these two values?
You're going to tell me it's simple arithmetic, but it's not. Because, you see, if the package says that 100 grams of bread brings 30 kcal (for example nonsense), ie 30 thousand calories, and I consume in an hour of running only 400 calories, what happens to the rest of 29,600 calories that I took from the 100 grams of bread? There's an error somewhere, and I think it's a communication error. In the sense that we somehow speak two different languages. Or am I missing something? What the? Help me understand (take a few packs of food at random and you will see that the energy values are expressed in kilocalories, which are not small at all). Are some calories bigger and fuller than others? If 100 milliliters of orange juice brings 50 kilocalories, how many thousands of kilometers do I have to run to burn the 50 thousand calories? Okay, that's about it. I hope a well-informed person comes by to help us.
About the sport I practice from December to Gimmy, I kept telling you. I recently received some interesting information from Sanda Stanescu (She's a yoga and yogilates fitness instructor at Gimmy's, she hasn't had a chance to get the butter out of me yet, but that will probably be fixed soon). So interesting that I decided to offer them to you, too, that it would be a shame not to benefit from them. For example, regarding caloric consumption during sports activity:
Swimming - about 360 calories / 30 minutes, depending on the force with which it is performed
Cycling - about 300-400 calories / 30 minutes, depending on the speed at which it is practiced
Box- about 320 calories / 30 minutes
Tennis - about 320 calories / 30 minutes
Basketball - about 288 calories / 30 minutes
Rowing - about 280 calories / 30 minutes
Cross-country skiing - about 270 calories / 30 minutes
Skating - about 252 calories / 30 minutes
Dance (swing) - about 180 calories / 30 minutes
Zumba - about 300 calories / 30 minutes
If you practice the same type of sport for a long time, the body gets used to the stress to which it is subjected and in time does not consume as many calories.
About the effect that cardio workouts have, an effect that leads to burning calories between workouts (by the way, I saw a similar explanation in Dr. Oz):
The effect is called COPD (Exercise Post-Oxygen Consumption) - is the measure of the rate at which the body is oxygenated after intense activities such as interval training. The higher the intensity, the more oxygen and energy are needed for the body to recover. As a result, your body continues to burn calories for up to 48 hours after you finish your workout - including when you sleep. Tip: use the principle of muscle confusion - do resistance and cardio exercises and you will see spectacular results.
My advice: to find out more about all this and to practice sports safely and with visible and positive results, turn to specialists. Sure, articles like this are good for getting an idea, but when it comes to sports & fitness, the truth is different for each of us. There are some general guidelines that anyone can follow, but lasting results over time come with personalization. In conclusion, don't be afraid to ask for help when you have a problem. Stay healthy. And yes, the picture used to illustrate is more of a knife twisted in the wound :). Including my wound.
Winter spells: Let's have fun with the little ones in the kitchen
We gather the children again this time around the kitchen table. We prepare the aprons and start making cookies. I use a bestial recipe for simple biscuits by Laura Adamache: cheap biscuits in which I add lemon or tangerine or orange peel. For Christmas cookies we also need colored sugar balls, sugar paste and chocolate.
It is very easy for children to cut out shapes and decorate them! The result of their work looks like this: While the cookies are baking, we grab the reindeer muffins. (Reteta este fantastica si o puteti adapta si pentru muffins de ciocolata, vanilie, cu fructe sau pur si simplu scoateti zaharul &vanilia & ciocolata&co si faceti briose aperitiv cu ceapa & sunculita &co.). Magazinul teobebe.ro ne ofera o reteta delicioasa si o metoda indedita de a petrece timp de calitate cu cel mic.
Pentru o tava de briose (12 bucati) avem nevoie de:
- 250 g de faina
- 1 lingurita buna de praf de copt
- in cazul brioselor ren 1 lingurita de cacao
- 70 g de unt (sau 90 de ml ulei)
- 1 or
- 250 ml of milk
- pentru briosele ren o mana de fulgi de ciocolata alba (cam jumatate de ciocolata tocata marunt)
- 200 g sugar
- 1 sachet of vanilla sugar
- coaja de la o jumatate de lamaie
- un strop de esenta de rom
- covrigei sarati tip brezel
- ciocolata de menaj pe care o topim (o ciocolata intreaga de 250 g)
- bilute de ciocolata mici pentru ochii renilor si mai mari pentru nas(la nas putem folosi m&m’s sau smarties mari si mici)
- amaretti biscuiti de bezea (tot pentru nas)
- glazura alba pentru ochi (o puteti face acasa cu zeama de lamaie amestecata cu zahar farin)
Se amesteca faina cu praful de copt (care trebuie sa fie proaspat!) si apoi cu toate celelalte ingrediente. Punem compozitia in forme si o bagam in cuptorul preincalzit 25-30 de minute la 175 de grade. Dupa 25 de minute le incercati cu scobitoarea daca nu sunt indeajuns de coapte le mai lasati cinci minute.
Dupa ce se racesc le bagam in ciocolata topita si lipim covrigeii pe post de urechi si amaretti pe post de nas. Bilutele mai mari de ciocolatale lipim cu ciocolata de menaj pe biscuitii amaretto si gata nasul. Asteptam sa se intareasca brezelii in ciocolata si apoi facem cu glazura alba niste cerculete in care asezam bilutele de ciocolata pentru ochi.