tag:blogger.com,1999:blog-6708804414464063909Sat, 28 Jan 2012 00:56:12 +0000blackberriescandied citrus peelnutmegratatouillefresh oreganofenneltributeCooking Lightradishchickpeawhole wheat flourliquorpastryonionsDaring Bakerssnackcocoasummercomfort foodbreadcrumbspanettonequickpad thaidoughPierre Herméflandry milkbabaspaprikavanillafrostingwhite chocolatecrème caramelfarofapine nutsberriesapricotscanned tomatoesChristmaspeanut butterfrittershearts of palmcornmeallow fatcashew nutsoliveslayer cakeonionpecansdessertstracciatellacherriesgrilledsnow peassmoked ricottaWTSIMpearicing sugarcucumbersgranolaBrazilianfruitJoaoyellow mozzarellamoussecognacfrangipanequeijo coalhomaple syrupclafoutiscocoa powderdried applesDorie Greenspangelatinjubescaramelscrustrosemaryrice vinegarfriandsbreaddried herbsoat flourmomwitlofcuminshortbreadtomatozucchiniJapaneseganachefamily's recipeCointreaubeetrootmacadamiascookiesfocacciacrème bruléeBill Grangerporkwhipped creamblueberriessavoryricottamarbledcitrusraspberriestarte tatinsiblingslinzerbutternut squashalfajorfillingbeveragefood coloringbrandypastatriflecacao nibsfontinablackberry jamoatmealsobacoarse saltunsweetened chocolatequick breadJill Dupleixescarolesesame oilspaghettitangystreuselasparagusown creationcouscouscardamomgingerbreadglazecream cheesestrawberrygiftsausagerequeijãogranulated sugarqueijo Minasbiscottinoodleslemon juicetunasemifreddocornpassion fruitchocolatebutterscotchbakingpecorinoeggnogcarrotsfrench toastbiscuitscelebrationpolentaallspicefriendsorbetWHBspring onionschocolate chipswhite beansshrimpcranberriespastry creamrice puddingseafoodroastedrolled fondantsteaklimecaperssesame seedsoreganoDonna Haybraided breadbeefdried fruitquinua flourburnt butterraspberry jamplumslollipopanchovylabnaalcoholself-rising flourfresh herbsmacaronshummusvegetablessemisweet chocolateChinese five spice powdersaffronhusbandcoffee cakeflowerscoconutEasterJulie Le ClercAlaskaraspberrytartpapayalemon curdgnocchicoconut milkchoux pastryRichard Bertinetlime juicedried apricotscrepedried chilliespeasbrowniemirincheesecakemayonnaiseSusanwheatcorn starchdemerara sugarrisottoolive oilpoultrycurrygoat's cheeseJessicacachaçatartletsfontina cheeseyogurttoffeelinguinedried cherriespowdered milkbuttercreammintpotatoeswhite winepreserveswhipping creamdigestive cookieswatermeloncauliflowercarameldark chocolategreensgolden raisinsbarspartybrown sugartomato sauceTobleronefetaconfectioners' sugarrocketawardvanilla beanrollspuddingbaconPortfrozen dessertAsianmarble cakefamily recipecinnamonorange blossom waterveggiesrosewatercrumble toppingpanna cottapumpkinmarbled cakegrilled cheesepancakestahinipuff pastryfriedpressure cookerbrigadeirocorn syruppound cakedulce de lecheheavy creampita breadcaipirinhasoufflespiceschiffon cakemashsparkling winesweetened condensed milkJamie Oliverguavalemon zestcreammolassescream of tartarblack pepperfudgestone fruitpeanutsdried cranberriesavocadobrittlefreshwalnutalmond mealchocolate sprinklesgingerfinanciersshorteningricetrufflesegg whitesjamsconesmozzarellamixed spiceSHFloafmarjoramoatsmarshmallowchilli flakespizzasablésbanananigella seedsegg yolksblack olivesHHDDholidaysNutellasweetshortcakecrystallized gingerchickenudondried strawberriesnutssakejellydried blueberriesbutterpâte briséeice popsA Taste of Yellowtomatoessumacwalnutsspinachpavlovaeventwinebuttermilkapricot jamrecipe gone wrongcroustadepandowdyartichokesalmonhomemade pastaicingbell pepperrumsandwichfigwhiskygarlicMontlhy Minglearugulagrapefruithazelnutscustardcakecréme fraîcheroasted pepperspoppy seedslentilscroûtonsherbsbriocheBlogging By Mailmuffinsfeeds a crowdsoupDijon mustardlavenderspicherry tomatoespandoropepper flakespitta breadpopsicleszestegglessbread flourfruit mincefondantice cream makerpralineclovesparsleybaked risottobalsamic vinegarhealthycrepesdessmeatcreme bruléefishtangerineOreosea saltlightCokesagebunscrumblecorn flouromeletteMarthaeggscobblerbagelColher de Tachoside dishbasilred onionfennel seedschestnut flourgoiabadacoriandercompotecream puffsfrozen yogurtdoughnutsalmondsmarmaladegrape nectarpieesfihasice creambroccolinibreakfastchorizo sausagequichecheesefinger foodtrufflecandy thermometerlasagnaleekkumquatsyrupmeringuedried oreganomeatballsorangepestomadeleinescottage cheesecroquetteskirschcandydairy freesoy sauceroastnectarinecurdchallahgrana padanoherbes de Provenceeggplantfrom another food blogblondiesbuckwheat flourrhubarbbean sproutssauceapplehomemademuffinsaladcandied lemonshaped breadwintermueslimilk chocolateorange zesteasygalettevodkamini foodraisinsglucoseOvaltineparmesansoufflénew potatoesgluten freesisterlemonmemebirthdayboozecupcakesrolled oatshoneyprofiteroleschilirugelachspicypistachiopineapplesour creamgolden syrupdairyfleur de selbread puddingplan aheadpeachorange juicechivesfilo pastryyeastegg freedatespolka dotsbrûléeéclairsNigellaleftoversthymeIn the kitchen since the age of 11 and having loads of fun with it.http://technicolorkitcheninenglish.blogspot.com/noreply@blogger.com (Patricia Scarpin)Blogger718125TechnicolorKitchen-EnglishVersionhttp://feedburner.google.comtag:blogger.com,1999:blog-6708804414464063909.post-8014841949769280569Fri, 27 Jan 2012 10:33:00 +00002012-01-27T07:33:42.692-03:00fruitbiscuitscobblerheavy creampeach One of my all time favorite cookbooks is "Sky High: Irresistible Triple-Layer Cakes" – it’s beautiful and packed with great layer cake recipes; I’ve tried several cakes so far and they were delicious. Therefore, when I saw that Alisa Huntsman was the mind behind this book I bought it immediately – and I have not regretted doing so. Being a crumble addict – I do love fruit desserts – I thought http://technicolorkitcheninenglish.blogspot.com/2012/01/peach-cobbler-mr-clooney.htmlnoreply@blogger.com (Patricia Scarpin)4 <p><a href="http://feedads.g.doubleclick.net/~a/fe22_S24jIVldKXc3G34fM2yu9A/0/da"><img src="http://feedads.g.doubleclick.net/~a/fe22_S24jIVldKXc3G34fM2yu9A/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/fe22_S24jIVldKXc3G34fM2yu9A/1/da"><img src="http://feedads.g.doubleclick.net/~a/fe22_S24jIVldKXc3G34fM2yu9A/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-8673681071989919313Wed, 25 Jan 2012 10:21:00 +00002012-01-25T07:21:51.300-03:00cookiesbiscottipecanscitruspralineorangenuts I was writing something about my newest obsession – biscotti – but then I heard the news that Gary Oldman has finally been nominated for an Academy Award and I simply forgot what I was doing. :) Being the walking contradiction that I am – someone who doesn’t care for the Oscars but always hopes that her favorites win – my heart just lit up. ♥ Oh, the biscotti: these are delicious beyond http://technicolorkitcheninenglish.blogspot.com/2012/01/caramelized-pecan-orange-biscotti.htmlnoreply@blogger.com (Patricia Scarpin)5 <p><a href="http://feedads.g.doubleclick.net/~a/uOpmKrqKd-0rb3y8LUGOLBW5ZYQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/uOpmKrqKd-0rb3y8LUGOLBW5ZYQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/uOpmKrqKd-0rb3y8LUGOLBW5ZYQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/uOpmKrqKd-0rb3y8LUGOLBW5ZYQ/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-2463949621692049637Mon, 23 Jan 2012 11:45:00 +00002012-01-23T08:45:44.539-03:00escaroledoughpine nutsyeastpiespinachveggiesgreens It might look like I live on sweets, but no – I eat savory food, too, and try to eat my greens as frequently as possible. :) This tart is delicious and not difficult to make – you just need to plan accordingly so the dough has time to rise and the good thing is: you can make it in advance and reheat it before serving. Golden mixed greens pie slightly adapted from the absolutely gorgeous Home http://technicolorkitcheninenglish.blogspot.com/2012/01/golden-mixed-greens-pie.htmlnoreply@blogger.com (Patricia Scarpin)8 <p><a href="http://feedads.g.doubleclick.net/~a/T6PrwRNAxnLSGvsIDBxCNSW3Mr4/0/da"><img src="http://feedads.g.doubleclick.net/~a/T6PrwRNAxnLSGvsIDBxCNSW3Mr4/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/T6PrwRNAxnLSGvsIDBxCNSW3Mr4/1/da"><img src="http://feedads.g.doubleclick.net/~a/T6PrwRNAxnLSGvsIDBxCNSW3Mr4/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-4995162031873724127Fri, 20 Jan 2012 11:32:00 +00002012-01-20T08:32:21.804-03:00dulce de lechebakingpound cakecake As I was updating my list of books – a couple of new additions as I told you a while ago – I kept thinking of ways to make it more functional and interesting: therefore, I’ve changed it a bit. I hope you all like it. Oh, aside from books, there is cake here today, too – and it is absolutely divine. :) Dulce de leche pound cake slightly adapted from O, The Oprah Magazine 1 ½ cups (340g/3 http://technicolorkitcheninenglish.blogspot.com/2012/01/dulce-de-leche-pound-cake.htmlnoreply@blogger.com (Patricia Scarpin)13 <p><a href="http://feedads.g.doubleclick.net/~a/3uRBuCwnt2UsQonvTbdDdFPyqDU/0/da"><img src="http://feedads.g.doubleclick.net/~a/3uRBuCwnt2UsQonvTbdDdFPyqDU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/3uRBuCwnt2UsQonvTbdDdFPyqDU/1/da"><img src="http://feedads.g.doubleclick.net/~a/3uRBuCwnt2UsQonvTbdDdFPyqDU/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-2015065708505762587Wed, 18 Jan 2012 09:55:00 +00002012-01-18T06:55:26.089-03:00cookiescoconutbakingeasy I have never baked nor cooked any of Paula Deen’s recipes – and that is something I deeply regret after surfing her website – but I have heard of her before, dozens of times, and every time I see her name I think of a lot of butter and cream and sugar. And fried food. Yum. I should give this woman’s recipes a try. Soon. :D While going through the beautiful Loveless Cafe cookbook and deciding http://technicolorkitcheninenglish.blogspot.com/2012/01/coconut-chews-delicious-and-very-easy.htmlnoreply@blogger.com (Patricia Scarpin)3 <p><a href="http://feedads.g.doubleclick.net/~a/g86slHWIh2lZDss_q2a4rp8Ivig/0/da"><img src="http://feedads.g.doubleclick.net/~a/g86slHWIh2lZDss_q2a4rp8Ivig/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/g86slHWIh2lZDss_q2a4rp8Ivig/1/da"><img src="http://feedads.g.doubleclick.net/~a/g86slHWIh2lZDss_q2a4rp8Ivig/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-8336850301497719074Mon, 16 Jan 2012 14:13:00 +00002012-01-16T11:13:09.545-03:00tartberriescrumble toppingraspberries I watched "Tinker, Tailor, Soldier, Spy" last Saturday and the fantastic movie – what an amazing cast! – goes right into my list of reasons why Gary Oldman is one of the greatest actors out there – possibly the best I have seen acting so far (Robert De Niro lost that spot a long time ago). The movie is not everyone’s cup of tea, though – I saw some people leaving the theater long before the http://technicolorkitcheninenglish.blogspot.com/2012/01/raspberry-crumble-tart-easiest-tart.htmlnoreply@blogger.com (Patricia Scarpin)4 <p><a href="http://feedads.g.doubleclick.net/~a/5kVvsfxbiHn9qOfMIJKq8vhoPMs/0/da"><img src="http://feedads.g.doubleclick.net/~a/5kVvsfxbiHn9qOfMIJKq8vhoPMs/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/5kVvsfxbiHn9qOfMIJKq8vhoPMs/1/da"><img src="http://feedads.g.doubleclick.net/~a/5kVvsfxbiHn9qOfMIJKq8vhoPMs/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-4093642530848812044Fri, 13 Jan 2012 11:29:00 +00002012-01-13T08:29:25.693-03:00citruscoconutlimecakeicingbanana I used to love pink as a kid – as I told you a while ago – and I love Lisa Yockelson’s “Baking by Flavor”; therefore, the minute I saw this book I knew I had to have it. Oh, I’m really shallow sometimes, I’ll admit it. :) This delicious and super moist banana cake comes from Lisa’s very pink and girlish book – if the book was a director it would certainly be Baz Luhrmann. :D Banana and http://technicolorkitcheninenglish.blogspot.com/2012/01/banana-and-coconut-cake-with-lime-icing.htmlnoreply@blogger.com (Patricia Scarpin)10 <p><a href="http://feedads.g.doubleclick.net/~a/DaCNNEtZY-TgRNkFuPcgNybfvz8/0/da"><img src="http://feedads.g.doubleclick.net/~a/DaCNNEtZY-TgRNkFuPcgNybfvz8/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/DaCNNEtZY-TgRNkFuPcgNybfvz8/1/da"><img src="http://feedads.g.doubleclick.net/~a/DaCNNEtZY-TgRNkFuPcgNybfvz8/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-7840371904884348222Wed, 11 Jan 2012 12:10:00 +00002012-01-11T09:10:20.560-03:00fruitcherriessconesDonna Haypreservesplums I usually do not buy cookbooks without taking a look inside their pages first – I have done that in a few occasions and got really disappointed; but after reading the reviews for "Sarabeth's Bakery: From My Hands to Yours" and seeing a photo of one of the cookie recipes I felt I would love the book – and I did. It’s full of great recipes, beautiful photos and there are several recipes for http://technicolorkitcheninenglish.blogspot.com/2012/01/i-usually-do-not-buy-cookbooks-without.htmlnoreply@blogger.com (Patricia Scarpin)7 <p><a href="http://feedads.g.doubleclick.net/~a/M0j63ptOlt8qtcTWsMdjFylHtfQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/M0j63ptOlt8qtcTWsMdjFylHtfQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/M0j63ptOlt8qtcTWsMdjFylHtfQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/M0j63ptOlt8qtcTWsMdjFylHtfQ/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-9020540747783865376Mon, 09 Jan 2012 11:13:00 +00002012-01-09T08:13:43.221-03:00blueberriesberriesquick breadmuffinspassion fruit After watching the new trailer for “The Dark Knight Rises” I felt that a masterpiece is coming our way – I would expect nothing less from Christopher Nolan. I cannot wait to see Tom Hardy as the villain and loved the addition of Marion Cotillard to the casting – I actually think that she would be perfect as Catwoman with those feline eyes of her (sorry, Anne Hathaway). :) I found the perfect http://technicolorkitcheninenglish.blogspot.com/2012/01/blueberry-and-passion-fruit-muffins.htmlnoreply@blogger.com (Patricia Scarpin)5 <p><a href="http://feedads.g.doubleclick.net/~a/VHwThE0Ac4nSEN-3t6iSG_cNdHY/0/da"><img src="http://feedads.g.doubleclick.net/~a/VHwThE0Ac4nSEN-3t6iSG_cNdHY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/VHwThE0Ac4nSEN-3t6iSG_cNdHY/1/da"><img src="http://feedads.g.doubleclick.net/~a/VHwThE0Ac4nSEN-3t6iSG_cNdHY/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-2277525029204768196Fri, 06 Jan 2012 10:57:00 +00002012-01-06T07:57:24.249-03:00cheesequickNigellaeasypizza I went to the movies the other day to watch "Immortals" just because of Tarsem Singh; his work is so visually unique and fantastic that even if I hadn’t known he was the director I would have guessed it just by watching the very first scene of the movie. I did not like “Immortals” that much – bad casting (except for the fabulous John Hurt) and bad script; but again, visually striking. Now, http://technicolorkitcheninenglish.blogspot.com/2012/01/nigellas-crustless-pizza.htmlnoreply@blogger.com (Patricia Scarpin)8 <p><a href="http://feedads.g.doubleclick.net/~a/AU6j4eR8HBWWtLIspLtaQlk6EqQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/AU6j4eR8HBWWtLIspLtaQlk6EqQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/AU6j4eR8HBWWtLIspLtaQlk6EqQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/AU6j4eR8HBWWtLIspLtaQlk6EqQ/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-42952709657660524Wed, 04 Jan 2012 11:37:00 +00002012-01-04T08:37:46.299-03:00candied citrus peelcocoa powderpecansganachecitruscakeorangenutschocolate Despite my promises of not buying new cookbooks I ended up with a handful of new titles at home; one of them is “From Season to Season – a Year in Recipes” and after going through the beautiful book I chose this delicious cake to be the first recipe to be tried from it, and I even made my own candied orange zest to use in it: after all, how can one resist a cake with a name like that? ;) http://technicolorkitcheninenglish.blogspot.com/2012/01/almost-mother-in-law-cake-cake-that-was.htmlnoreply@blogger.com (Patricia Scarpin)11 <p><a href="http://feedads.g.doubleclick.net/~a/ua18A7uCvoghyVgGFD13C1wNpos/0/da"><img src="http://feedads.g.doubleclick.net/~a/ua18A7uCvoghyVgGFD13C1wNpos/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ua18A7uCvoghyVgGFD13C1wNpos/1/da"><img src="http://feedads.g.doubleclick.net/~a/ua18A7uCvoghyVgGFD13C1wNpos/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-3153965320843029696Mon, 02 Jan 2012 14:06:00 +00002012-01-02T11:06:16.533-03:00fruitcherriesfrozen yogurtyogurtfrozen dessert Happy New Year everyone! The cherry overload goes on in my house – not that I am complaining. ;) I decided to make a frozen dessert to celebrate the arrival of summer and the slightly adapted cherry filling from those delicious bars was a perfect addition to the already great vanilla fro yo; since my husband doesn’t like frozen yogurt I’ll have to eat it all myself – oh, how big of a problem http://technicolorkitcheninenglish.blogspot.com/2012/01/cherry-rippled-vanilla-frozen-yogurt.htmlnoreply@blogger.com (Patricia Scarpin)9 <p><a href="http://feedads.g.doubleclick.net/~a/WLeAfxv3gfZmOhQIRx5VDOteI5s/0/da"><img src="http://feedads.g.doubleclick.net/~a/WLeAfxv3gfZmOhQIRx5VDOteI5s/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/WLeAfxv3gfZmOhQIRx5VDOteI5s/1/da"><img src="http://feedads.g.doubleclick.net/~a/WLeAfxv3gfZmOhQIRx5VDOteI5s/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-5394744681339557163Thu, 29 Dec 2011 19:12:00 +00002011-12-29T16:12:57.112-03:00blackberriesstone fruitnectarinecrumbleberriesnutsalmonds Last time I posted a crumble recipe here I told you about one movie I loved watching as a kid – this past weekend I finally watched, from beginning to end with no interruptions, my husband’s favorite movie as a kid, “Stand by Me”; it amazes me how someone who directed this movie and “Misery” is also responsible for “Rumor Has It…” – that’s life, I guess. :) To go with the subject above anotherhttp://technicolorkitcheninenglish.blogspot.com/2011/12/nectarine-and-blackberry-crumble.htmlnoreply@blogger.com (Patricia Scarpin)4 <p><a href="http://feedads.g.doubleclick.net/~a/N15n3jk3UDC-S-NCeojn1hQ71Io/0/da"><img src="http://feedads.g.doubleclick.net/~a/N15n3jk3UDC-S-NCeojn1hQ71Io/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/N15n3jk3UDC-S-NCeojn1hQ71Io/1/da"><img src="http://feedads.g.doubleclick.net/~a/N15n3jk3UDC-S-NCeojn1hQ71Io/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-6262503212742664989Tue, 27 Dec 2011 14:02:00 +00002011-12-27T11:02:52.610-03:00fruitcherriesalmond mealbarsnuts I watched “Ides of March” last week and liked it a lot; it is very difficult to pay attention to anything else when Gosling and Clooney are on the screen – and I am sure the girls will agree with me on that – but Paul Giamatti, Philip Seymour Hoffman and Evan Rachel Wood deliver great performances, too. I usually do not like political thrillers that much but “Ides of March” surprised me in a http://technicolorkitcheninenglish.blogspot.com/2011/12/cherry-almond-bars.htmlnoreply@blogger.com (Patricia Scarpin)10 <p><a href="http://feedads.g.doubleclick.net/~a/GkEYvL_cy3Wkwo5WzMdj6bz4fAs/0/da"><img src="http://feedads.g.doubleclick.net/~a/GkEYvL_cy3Wkwo5WzMdj6bz4fAs/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/GkEYvL_cy3Wkwo5WzMdj6bz4fAs/1/da"><img src="http://feedads.g.doubleclick.net/~a/GkEYvL_cy3Wkwo5WzMdj6bz4fAs/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-68310323761006377Thu, 22 Dec 2011 13:27:00 +00002012-01-18T16:22:46.794-03:00cinnamoncrystallized gingergingerbreadmadeleinesclovesgingerchocolate My last holiday post almost turned out like a big FAIL: after baking these delicious and oh, so tender madeleines I decided to deep them on a chocolate glaze I’d seen in one of my cookbooks. But the problem was that the glaze never set. Not ever. So I recommend dipping them in tempered chocolate to avoid that problem (just so you know it, the madeleines are great without the chocolate coating, http://technicolorkitcheninenglish.blogspot.com/2011/12/gingerbread-chocolate-madeleines.htmlnoreply@blogger.com (Patricia Scarpin)9 <p><a href="http://feedads.g.doubleclick.net/~a/BYD1IKysrbuFu_ALdaLWbNKKeXg/0/da"><img src="http://feedads.g.doubleclick.net/~a/BYD1IKysrbuFu_ALdaLWbNKKeXg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/BYD1IKysrbuFu_ALdaLWbNKKeXg/1/da"><img src="http://feedads.g.doubleclick.net/~a/BYD1IKysrbuFu_ALdaLWbNKKeXg/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-3168968305234643265Mon, 19 Dec 2011 17:27:00 +00002011-12-19T14:33:16.777-03:00eggnogrumcakenutmegbrandyholidaysChristmas I told you I was going to make Flo Braker’s eggnog pound cake, didn’t I? I am so glad I did – this cake is delicious! Very tender, with a crunchy glaze and a boozy touch – perfect. I finally watched “TRON: Legacy” this weekend – I hate 3D movies, that is why I did not watch it in the theaters; up to this moment I still haven’t decided what I love the most about the movie: the creative plot, http://technicolorkitcheninenglish.blogspot.com/2011/12/eggnog-pound-cake-with-crystal-rum.htmlnoreply@blogger.com (Patricia Scarpin)10 <p><a href="http://feedads.g.doubleclick.net/~a/W7YtgoLsVbnDnG6fXeZRUJNbBbk/0/da"><img src="http://feedads.g.doubleclick.net/~a/W7YtgoLsVbnDnG6fXeZRUJNbBbk/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/W7YtgoLsVbnDnG6fXeZRUJNbBbk/1/da"><img src="http://feedads.g.doubleclick.net/~a/W7YtgoLsVbnDnG6fXeZRUJNbBbk/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-8555710288319683835Fri, 16 Dec 2011 15:25:00 +00002011-12-16T12:25:09.508-03:00cookiesbiscottiMarthapistachiodried cranberriesholidaysChristmasnuts I cannot wait for “Drive” to arrive here but the first time I ever heard of Nicolas Winding Refn was when he got a prize in Cannes this year; since I am a very curious creature I looked him up at IMDb, which got me to “Bronson”; now I cannot wait to watch two movies from that director. :) And because I am a very curious creature I do not know why it took me so long to try biscotti for the http://technicolorkitcheninenglish.blogspot.com/2011/12/holiday-biscotti-nicolas-winding-refn.htmlnoreply@blogger.com (Patricia Scarpin)7 <p><a href="http://feedads.g.doubleclick.net/~a/OE1v3bzXteO4PFWp3ZHr5ZEfLNU/0/da"><img src="http://feedads.g.doubleclick.net/~a/OE1v3bzXteO4PFWp3ZHr5ZEfLNU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/OE1v3bzXteO4PFWp3ZHr5ZEfLNU/1/da"><img src="http://feedads.g.doubleclick.net/~a/OE1v3bzXteO4PFWp3ZHr5ZEfLNU/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-5809119936263521662Wed, 14 Dec 2011 12:01:00 +00002011-12-14T09:06:40.486-03:00eggnogcocoa powdertrufflesrumnutmegwhite chocolateholidaysChristmascandy The eggnog flavor, here transformed into truffles (a very easy recipe that does not call for many ingredients) has already been around my kitchen in cookie, crème brûlée and ice cream form; I loved each and every one of the twists on that classic holiday flavor and maybe, if there’s still time, I will also try Flo Braker’s eggnog pound cake. Another twist on a classic I adore is Eric Prydz’s “http://technicolorkitcheninenglish.blogspot.com/2011/12/eggnog-truffles.htmlnoreply@blogger.com (Patricia Scarpin)4 <p><a href="http://feedads.g.doubleclick.net/~a/Jz6F7nV8zhwqcNL2BTCqvzyC0Dc/0/da"><img src="http://feedads.g.doubleclick.net/~a/Jz6F7nV8zhwqcNL2BTCqvzyC0Dc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/Jz6F7nV8zhwqcNL2BTCqvzyC0Dc/1/da"><img src="http://feedads.g.doubleclick.net/~a/Jz6F7nV8zhwqcNL2BTCqvzyC0Dc/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-5386049086799101922Mon, 12 Dec 2011 14:50:00 +00002011-12-12T11:50:41.417-03:00cookiescinnamoncrystallized gingercocoaspicesgingerholidaysChristmaschocolate In my world, there is no such thing as too many cookies, especially at this time of the year – therefore, my baking spree included these crinkle cookies (along with the almond spice wafers). On a different note, have you seen this poster? Absolutely amazing – I have the feeling that a masterpiece is coming (as if I did not have enough to long for already). :) Chocolate ginger crinkle cookieshttp://technicolorkitcheninenglish.blogspot.com/2011/12/chocolate-ginger-crinkle-cookies-and.htmlnoreply@blogger.com (Patricia Scarpin)4 <p><a href="http://feedads.g.doubleclick.net/~a/ik5LDSRZJDdcjRZCPiH6Dd6E3OQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/ik5LDSRZJDdcjRZCPiH6Dd6E3OQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ik5LDSRZJDdcjRZCPiH6Dd6E3OQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/ik5LDSRZJDdcjRZCPiH6Dd6E3OQ/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-2367757617659554491Fri, 09 Dec 2011 10:58:00 +00002011-12-09T08:04:42.920-03:00cookiescinnamonMarthanutmegclovesspicesgingerholidaysChristmasnutsalmonds Last Saturday I set out to bake a batch of cookies for my coworkers – after all, I needed to use one of my birthday gifts for the first time; being in a Christmas mood I chose these almond spice wafers. After making the dough – quite quickly, I might add – I placed the cylinder in the freezer and went to the movies. As usual, a visit to IMDb was made upon returning home and what a surprise it http://technicolorkitcheninenglish.blogspot.com/2011/12/almond-spice-wafers.htmlnoreply@blogger.com (Patricia Scarpin)7 <p><a href="http://feedads.g.doubleclick.net/~a/sHsaecz4LmC7NLS-SnTpUvFYMLs/0/da"><img src="http://feedads.g.doubleclick.net/~a/sHsaecz4LmC7NLS-SnTpUvFYMLs/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/sHsaecz4LmC7NLS-SnTpUvFYMLs/1/da"><img src="http://feedads.g.doubleclick.net/~a/sHsaecz4LmC7NLS-SnTpUvFYMLs/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-6736291523684392799Wed, 07 Dec 2011 11:10:00 +00002011-12-07T09:05:04.818-03:00cinnamonmolassesgingerbreadalmond mealcakeclovesgingerholidaysChristmasnuts It’s not every day you’ll hear me say (or read me write, for that matter) that I would choose an almond cake over a lemon one: this delicious and very moist cake made me believe that ginger has found a better friend in nuts rather than in citrus. This loaf cake did not rise and split in the center like I expected it to (and I’ve made it twice already), that is why I drizzled it with the icing http://technicolorkitcheninenglish.blogspot.com/2011/12/marbled-gingerbread-almond-loaf-cake.htmlnoreply@blogger.com (Patricia Scarpin)9 <p><a href="http://feedads.g.doubleclick.net/~a/ebdQIdu_0p4SEAj4x6CWwox7Ges/0/da"><img src="http://feedads.g.doubleclick.net/~a/ebdQIdu_0p4SEAj4x6CWwox7Ges/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ebdQIdu_0p4SEAj4x6CWwox7Ges/1/da"><img src="http://feedads.g.doubleclick.net/~a/ebdQIdu_0p4SEAj4x6CWwox7Ges/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-5189512503271482502Mon, 05 Dec 2011 11:15:00 +00002011-12-05T08:20:07.934-03:00pecansDonna Haybarsgingerwhite chocolateholidaysChristmasnutsalmondsdried apricots Going through the holiday editions of my old DH magazines I found this recipe for White Christmas – it was easy to make and looked really good; the white chocolate, cranberry and strawberry rocky road I made a while ago had already been a hit and these bars, studded with dried apricots and nuts, were equally loved. White Christmas slightly adapted from the always gorgeous DH magazine 350g http://technicolorkitcheninenglish.blogspot.com/2011/12/white-christmas.htmlnoreply@blogger.com (Patricia Scarpin)4 <p><a href="http://feedads.g.doubleclick.net/~a/_wYC2g0oW3asDnuQdMJcHDYjAzE/0/da"><img src="http://feedads.g.doubleclick.net/~a/_wYC2g0oW3asDnuQdMJcHDYjAzE/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/_wYC2g0oW3asDnuQdMJcHDYjAzE/1/da"><img src="http://feedads.g.doubleclick.net/~a/_wYC2g0oW3asDnuQdMJcHDYjAzE/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-6355202543156053363Fri, 02 Dec 2011 10:46:00 +00002011-12-02T07:46:21.656-03:00cookiescinnamonmolassesclovesspicesgingerlemonicingholidaysChristmas Back in the day when I was little the kids at school used to call me all sorts of names: some were because I was too small, others because I had lots of freckles and also because my skin was too white (kids can be quite cruel sometimes). The two “nicknames” I remember the most are Vicki and Casper – yes, the Friendly Ghost. :S That came to mind when I baked these gingersnaps: they look kind of http://technicolorkitcheninenglish.blogspot.com/2011/12/lemon-laced-gingersnaps.htmlnoreply@blogger.com (Patricia Scarpin)3 <p><a href="http://feedads.g.doubleclick.net/~a/B-oFF6HjalCyj1pxyEfXy4GUydA/0/da"><img src="http://feedads.g.doubleclick.net/~a/B-oFF6HjalCyj1pxyEfXy4GUydA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/B-oFF6HjalCyj1pxyEfXy4GUydA/1/da"><img src="http://feedads.g.doubleclick.net/~a/B-oFF6HjalCyj1pxyEfXy4GUydA/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-3821972790179742785Wed, 30 Nov 2011 10:46:00 +00002011-11-30T07:58:56.654-03:00cinnamonfinanciersalmond mealegg whitesclovesspicesgingerholidaysChristmas As said a couple of posts ago, I now start my holiday recipe series 2011 – I had so much fun in the previous years making these recipes I hoped I could do it again. I thought that star-shaped financiers would be a lovely way to begin – with all those delicious spices to boot – but I’ll be honest with you: the stracciatella ice cream in my freezer is the reason why I baked the little cakes. :) http://technicolorkitcheninenglish.blogspot.com/2011/11/spiced-financiers-to-kick-off-holiday.htmlnoreply@blogger.com (Patricia Scarpin)7 <p><a href="http://feedads.g.doubleclick.net/~a/KkgxqcrI-uUfBf2hloJ0JrDWyws/0/da"><img src="http://feedads.g.doubleclick.net/~a/KkgxqcrI-uUfBf2hloJ0JrDWyws/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/KkgxqcrI-uUfBf2hloJ0JrDWyws/1/da"><img src="http://feedads.g.doubleclick.net/~a/KkgxqcrI-uUfBf2hloJ0JrDWyws/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-5800657229594089277Mon, 28 Nov 2011 15:17:00 +00002011-11-28T12:24:07.211-03:00citruscakeglazeorange I thought I was the only one around here who loves simple cakes, but apparently my coworkers share my opinion: this orange cake got devoured in a couple of hours and was elected their favorite baked good – who would imagine that orange could beat chocolate and caramel? Speaking of favorites, I watched “Restless” last Saturday and absolutely loved it – sensitive, delicate, with nice dialogs, http://technicolorkitcheninenglish.blogspot.com/2011/11/simple-orange-cake-that-got-devoured-in.htmlnoreply@blogger.com (Patricia Scarpin)11 <p><a href="http://feedads.g.doubleclick.net/~a/mJsebqluhV8U4uacyfSBbmuYOEQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/mJsebqluhV8U4uacyfSBbmuYOEQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/mJsebqluhV8U4uacyfSBbmuYOEQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/mJsebqluhV8U4uacyfSBbmuYOEQ/1/di" border="0" ismap="true"></img></a></p>