{Last minute gifts}

I’m doing the countdown and as usual at the very last minute I’ll realize that I’ve forgot to buy the gift for someone.
I try to follow my list but ther’s always something that I forget!

Sto facendo il conto alla rovescia e come sempre all’ultimo minuto mi renderò conto di aver dimenticato di comprare il regalo per qualcuno.
Cerco sempre di seguire alla lettera la mia lista ma alla fine mi dimentico sempre qualcosa!

My remedy to that unexpected inconvenient I make sweets and I offer sweets that are always very appreciate!
I’ve learned from my mom that every Christmas prepare kilos and kilos of cookies (not just one kind of cookies), nougats, Christmas pudding etc etc

Il mio rimedio per ovviare a questo inconveniente Preparo dolci che offro come regalo e che devo dire sono sempre molto apprezzati.
Ho imparato da mia mamma che ogni Natale prepara kg e kg di biscotti ( e non di un solo tipo, di frolla ma anche di complessi!!!), torroni, Christmas Puddings ecc ecc….

For Christmas I’ve used 5 kg of flour
5 kg of sugar
20 eggs

Per Natale ho usato 5 kg di farina
5 kg di zucchero
20 uova
sono esausta!

So…the first recipe is for the Christmas Fruit Cake (from “Regali Golosi“) 

I’ve used small Panettone paper moulds.
I’ve decorated it with icing, candied fruits and silver candies!
(if you need the translations write me!)
Wrapped in oven paper, printed my tag and…

Ho usato degli stampini di carta per il Panettone. 
L’ho decorato con la glassa la frutta candta e delle caramelline argentate!
L’ho incartato con una striscia di carta da forno, stampato la tag …

The second one is the traditional brownie (from the Hummingbird Bakery Cookbook)

200 gr dark chocolate chopped
175 gr unsalted butter
325 gr caster sugar
130 gr plain flour
3 egg
icing sugar, to decorate
Preheat the oven to 170°C.
Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Leave until melted and smooth.(the base of the bowl do not have to touch the water)
Remove from the heat . Add the sugar and stir until well incorporated. Add the flour and stir. Finally stir in the eggs and mix until thick and smooth.
Spoon the mixture into the baking tray and bake for about 30-35 minutes, or until flaky on the top but still soft in the centre.ùLeave to cool completely before dusting with icing sugar, to decorate!

I’ve wrapped little rectangular slices in the oven paper and added the tags !

What a better occasion to give to your friends your jams.
I’ve started to make jams in may. The little strawberry vase isn’t it cute?
My favorite is apple and cinnamon…and with cheese is fantastic!

Quale occasione migliore regalare agli amici le marmellate fatte in casa. 
io ho iniziato a prepararle in maggio . Quella di fragole non è tenerosissima?
La mia preferita è senza dubbio quella alla mela e cannella…che con i formaggi è buonissima!

In conclusion…
Red Velvet Cupcake! 

E per finire i “Red Velvet Cupcake”

60gr butter at room temperature
150 gr caster sugar
1 egg
20 gr cocoa powder
40ml red food colouring 1/2 teaspoon vanilla extract
120 ml buttermilk
150 gr flour
1/2 bicarbonate of soda
Preheat the oven at 170.
Put the butter and the sugar  in a freestanding electric mixer with a puddle attachment and beat on medium speed until light and fluffy. Add the egg and beat until is well incorporated.
In a separate bowl mix together the cocoa powder, red food colouring and vanilla extract to make a thick dark paste.
Add to the  butter mixture and mix very well. (the cream has to be red!)
Add the buttermilk in two times and add the flour in two times too. 

Scrape down the edge of the bowl and beat the mixture until very smooth. At the end add the 

bicarbonate of soda and beat again until very smooth and well mixed.
Spoon the mixture into the paper cases until the 2/3 full and bake for 20-25 minutes or until the sponge bounces back when touched.

Leave the cupcakes cool slightly!

That’s it for today!

see you tomorrow with the last Christmas post!!!