If Jesus came to your house?

 

Cinderella Shoes

                       Beauty and the Beast Inspired Belle Heels Shoes Metallic…

Valentino Summer 2005

                                      

 

PORTUGUESE SWEET BREAD

 

INGREDIENTS: 

2 tbsp. active dry yeast

1/4 cup warm water (between 105º F and 115º F)

1 cup lukewarm milk (scalded, then cooled)

3/4 cup sugar  

1/2 cup butter, softened

3 eggs

1 tsp. salt

5 1/2 to 6 1/2 cups all-purpose flour

1 egg for brushing on dough

1 teaspoon sugar for topping 

INSTRUCTIONS:

Add yeast and water to the mixing bowl of a stand mixer that is equipped with a paddle attachment. Let stand for about 5 minutes at which point it should look bubbly and foamy. 

 Add milk, sugar, butter, and 3 eggs to the bowl. Blend until ingredients are incorporated. Add salt and 3 cups of the flour and beat until smooth. Slowly add 2 1/2 cups more of flour and beat for about 1 minute. Scrape the sides and bottom of the bowl to incorporate ingredients. If the batter seems wet, slowly add enough of the remaining flour until the dough begins to firm up and clump around to the paddle. Continue beating for a couple of minutes. Change to the hook attachment and continue beating at medium high. The dough should quickly start to ball up around the hook. Beat for 5 to 6 minutes total with the hook attachment. At the end of this period, the majority of the dough should be wrapped around the hook. It should be smooth and silky, yet slightly tacky. It should also be slightly elastic and spring back a bit when stretched. There may be some dough smeared against the sides of the bowl.

 Using a rubber spatula or slightly greased hands, scrape the dough and form into a ball. Place into a greased bowl. Cover with a plastic wrap and a towel. Place in a warm area such as under a light to rise until doubled in size (about 1 1/2 to 2 hours).

Punch down dough and divide in half. Shape each into a round flat loaf and place each into buttered and floured round 8-inch pans. Allow to rise and double in size, about 1 hour. Beat 1 egg and brush the top of each loaf. Sprinkle with sugar.

Place in a preheated 350 degrees F oven and bake for about 25 to 35 minutes, until the crust is medium to dark amber (mine is done at the lower end of the time frame). Test for doneness using a long wooden skewer (done when a few crumbs stick to skewer), or check for an internal temperature of 190 degrees F. Over baking will dry out bread. Unmold once removed from the oven. Serve with butter. Makes 10 to 12 servings.

Tip: For a softer crust, rub with butter while still hot out of the oven.

www.ingoodflavor.com

Beautiful Ribbon Embroidery

 

Vintage lace, ribbon and embroidery

 

Vintage Evening Gowns

1915 Evening Gown

1913 Evening Gown

1910

1906

1902

 

Chocolate orange bundt cake

 

Moist chocolate bundt cake with orange flavour and chocolate glaze.

Ingredients

Bundt cake:

• 100 ml heavy cream 36%, 6.5 tablespoons, ½ cup – 1 Tbsp
• 4 tablespoons orange juice
• 3.2 oz dark chocolate 90g
• 1.4 oz milk chocolate 40g
• 2 tablespoons orange liqueur like Cointreau, or smooth orange jam, or orange juice
• 2 teaspoons vanilla extract
• 1 ¾ cup all-purpose flour 220g / 7.8 oz, spoon and levelled
• 5 tablespoons cocoa unsweetened, 35g / 1.2 oz
• 1 ¼ teaspoons baking powder
• ½ teaspoon baking soda
• 1/3 teaspoon salt
• 7 oz butter soft, cut into pieces, 200g / 1 cup – 2 Tbsp
• 8.5 oz superfine baker’s sugar 240g / 1 cup + 1
• 2 heaped tablespoons grated orange zest preferably from organic oranges, from 4 small oranges
• 3 large eggs

Chocolate orange glaze:

• 4 oz dark chocolate 115g
• ½ cup heavy cream 120 ml
• ¼ cup orange juice or 1 teaspoon smooth orange jam

Instructions

  All ingredients should be at room temperature! (especially the eggs and butter).

1.     Generously butter a 21 cm / 8-inch bundt cake pan, set aside.

2.     Add the cream and orange juice into a small pot, bring almost to the boil, remove from the heat, add the cut into small pieces chocolate, wait 1 minute, then stir until the chocolate has melted, add the orange liqueur/jam and vanilla extract, stir until combined, set aside.

3.     In a large bowl, mix the flour, cocoa, baking powder, baking soda and salt together, sift into another bowl, set aside.

4.     Preheat the oven to 180 °C / 350 °F / Gas Mark 4, no fan (if using a convection over reduce the temperature by 25 degrees).

5.     Add the butter to the mixer bowl; beat for about 2-3 minutes at medium-high speed until fluffy.

6.     Add the sugar and orange zest; beat until the mixture is light and fluffy, about 3 minutes.

7.     Add the eggs, one at a time, beat up well, next egg can be added when the previous one is incorporated into the batter, after adding each egg scrape the sides of the bowl with a silicone spatula.

8.     Reduce the speed to low, add 1/3 of the flour mixture, beating just to combine, add ½ of the chocolate mixture, followed by 1/3 of the flour mixture, another ½ of the chocolate mixture, and finally the last 1/3 of the flour mixture, mixing only until just combined after each addition. In the end, gently fold the batter with a silicone spatula (as the dry ingredients tend to sink to the bottom).

9.     Scoop the batter into the prepared pan, smoothing the top with a spatula (try to put just a little less batter in the middle of the pan than on the sides), tap the pan slightly, put in the oven.

10. Bake for about 50 minutes, a skewer inserted into the centre of the cake doesn’t have to come out perfectly clean, the cake should be a little under baked (but just a little).

11. Place the pan on a cooling rack for 15 minutes, then turn the cake over onto the cooling rack and leave it to cool. The baking time may slightly vary from oven to oven.

12. Prepare the glaze: pour orange juice into a small pot and cook over medium heat until its volume is reduced to about 1 teaspoon (it will boost the orange flavour), you can also use a smooth orange jam, but I didn’t want to buy the whole jar only to use 1 teaspoon. Pour the cream into a small pot and bring almost to the boil, remove from the heat, add finely chopped chocolate, wait 1 minute, mix until the chocolate is dissolved, add the reduced orange juice, mix until smooth. Pour the glaze over the cake.

Notes

How to store chocolate orange bundt cake: Store the cake in a tightly closed container for up to 4 days. It will be still delicious for the next 2 days.

AuthorAleksandra

 www.everyday-delicious.com