Frustration Rummy Hands

Muffins Oatmeal Cookies

Recently I have been experimenting with recipes for muffins but salty ... and I'm really happy with the result. I seem ideal to accompany a light dinner, soup, salad, perfect for a snack if the craving is for something rather salty, or even for breakfast with some cold meats or cheese. I occurs can also be great to replace usually put bread on the table accompanying the meal, or as appetizers (snack, appetizer) if we use a mini muffin snack.

processing technique is simple and applies basically the same as already explained for Sweet Muffins (the 2 bowls: dry and wet, then rapid incorporation of both elements being careful not to over-mix so there is no gum), part of the fat should be olive oil adds flavor as well as soft, and add flavor as cheeses, meats, herbs, spices etc.

infinite combinations ... my favorites so far:

Cheddar Cheese (or another flavor intense yellow with some chile and sesame seeds)

Bacon (bacon, bacon), crunchy cheese gouda, edam, gruyere or similar (pictured above)

spinach or chard with basil pesto and mozzarella (the green you see in the pictures, divine)

Cheese goat with tomato confit.

caramelized onions and Swiss cheese and blue cheese

herbs

Polenta (maize) with fresh herbs.

other ingredients I have in mind to try new combinations such as feta cheese, smoked salmon, olive tapenade, and they comment that is.

Black Area Blotches On Lcd Tv

salty crunchy almonds with chocolate threads

Looking for options simple and quick cookie recipe I came across this book Cookies Williams-Sonoma turned out to be delicious, in less than 1 hour and were ready and perfectly preserved in cans tightly sealed for several days. Are finite, crisp, delicate and tasty.

Here is the recipe for people who dare to make:

Ingredients: 125 gr

butter

unsalted 220 g brown sugar

1 egg 1 tsp vanilla

125 gr flour without leavening

1 tsp baking powder

1 / 2 tsp salt 60 gr

. While tiny chopped almonds.

100 gr dark chocolate (even decorate)

Preheat oven to 400 F (200 C). In a large bowl beat butter until cream, add sugar and continue beating until it is well integrated, the mixture should be very pale, soft and fluffy. Add egg and vanilla and continue beating a little more.

Apart Sift flour with baking powder and salt. Attach this to the butter mixture stirring gently, finally add the almonds.

With a small spoon mounds of the mixture placed in a tray covered with parchment paper or Silpat, spaced about 5 cm. between them. Bake until edges begin to brown more or less 10 minutes, let cool and decorate with strings of melted chocolate.