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Ultimate Decadence Bites Nutella (Nutella strongly discouraged to do-not-Addict)

N utelle

F udge

B Rowne.

3 words, 5 including 2 optional ingredients (cocoa and hazelnuts), 5 min for the dough, just 10 for cooking.

What do you like more?

PS: it's just lack of time and that the ticket arrives in time for World Nutella Day but I'll be back soon, I have things to tell!

Edict 06.02.11

For once I had made the "bet" on Friday to issue a ticket as short as it has the recipe 5 lines for 5 ingredients!

In reality, the real reason for this haste was my desire to participate in Nutella Day hosted for the past 5 years by Sara of Ms Adventures in Italy and Michelle of Bleeding Espresso whose deadline was 05.02. 11.

In honor of this event you will including the most famous and legendary chocolate hazelnut chocolate spread in photo, recipe or even story.

I must confess something: when I was little , taste with relish (and the little finger) Nutella sold at the bakery in small plastic cup was a moment of exceptional delicacy especially popular it was rare, the tray is 4 times more expensive to less than other confectionery available. Today and for many years, I no longer immersed in my spoon spreads without milk - Nutella has disappeared from my diet food - and again, always for the pleasure of others whether in the form of bread for children or desserts for the largest.

By discovering last summer at Alice this recipe and decadent to say the least, I think I beat the speed record for opening jar spreads! Frankly, I do not have intrigued you, a recipe for chocolate cupcakes made with just 4 ingredients .. 3 even if we exclude the scenes nuts ..?

If I had describe the taste of these appetizers, I would say we have the sensation of biting taste of the biscuit dough spreads: dense, and very very chocolate fondant.

If the original recipe contains only flour, after a few tries I rehabilitated according to my taste testers and replaced some of the flour with the equivalent in unsweetened cocoa powder for a little the temper extremely soft bites chocolate party in Corsica.

Some say that 12 mini-brownies, this is not enough .. I leave you alone to judge ..

(for 12 bites)

• 150g Nutella chocolate spread or milk-free type Dellinut
• 1 egg 30g flour 20g cocoa
• in powder unsweetened
• a handful of blanched hazelnuts

Preheat oven thermostat. 6 (180 ° C). Place 12 paper boxes into a greased mini-muffin.

Pour batter spread in a medium bowl, add egg and mix with a spoon or to whisk until the mixture is smooth and well blended.

Add sifted flour and cocoa (preferably but not required) and mix: the dough should be thick and a little "frothy".

Divide the dough in the boxes (the dough should fill the 3 / 4) and then sprinkle the surface with the hazelnuts coarsely chopped with a knife.

Bake for 8 to 10 minutes (a toothpick plunged into the center should come out with moist crumbs of cake baked glued). Cool on a grid.

In theory, these bites can be kept at least 3 days at room temperature in an airtight container. But this is only theoretical: try to keep one and you can tell me!

Source: Recipe rehabilitated Abby Dodge Desserts 4 Today: flavorful Desserts With Just Four Ingredients via the blog of Alice SavorySweetLife

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Except to be a poet or romantic writer drawing inspiration from their torments, hard for me ordinary mortals whose main thoughts are occupied with the cares of everyday life to find the enthusiasm necessary to write to tell and new recipes to share.

Added to this a long waltz hesitation in choosing the first recipe of the year on the blog - choice complicated by extending a list of drafts of bills to be published - it would have taken much for coming in January to a close without any new recipe to put in their mouths!

And in this "emergency" that bread has become obvious ...

because in spite of circumstances and despite wishes Happy New Year with a bang chocolate and caramel delirium, the bread is always my first passion

because the bread is also a return to core values

because the bread in its simplicity has a reassuring and comforting

because the bread is loaded with symbols and I particularly like this one shaped like a crown to mark a new cycle Life, the spinning wheel ..

However, nothing prevents you from change shape: baguette, spike Auvergne, miche ... This rustic bread is a "good sort", it will bend all your fantasies and even let her eat until last crumb ..

This bread goes to Susan and Her wonderful bread gallery, Yeastspotting !

(average for 2 crowns)

for fermented dough

• 300g flour T65
• 1 / 2 tsp instant dry yeast 5g salt
• 180 to 200ml warm water

for pulp

• 480g of fermented dough 240g flour
• T65
• 50g wholemeal T110 or T150 or T130
• rye 1 tsp instant dry yeast
• 1 teaspoon salt
• 180 to 200ml warm water or warm

Preparation fermented dough (the day)

In a large bowl, mix the flour with the yeast and then add the salt and water.

Mix with a wooden spoon until it forms a coarse paste heterogeneous. Adjust with flour (if dough seems too sticky) or water (if remaining flour unbundled) and transfer to a lightly floured work plan.
Knead dough for 5 to 10 minutes or the time it becomes smooth, supple and elastic (dough should be slightly sticky to the touch, what I call effect scotch).
Place dough ball in a lightly oiled bowl and turn in all directions so that its entire surface is covered with a thin film of oil. Cover with plastic wrap and let rise about 1 hour (the dough should have reached 1 1 / 2 times its original volume). Work the dough briefly
(directly into the bowl) for degassing and then cover again and refrigerate overnight.

Note: The fermented dough can be kept refrigerated 3 days or frozen 3 months closed tightly in a freezer bag. You can if you're in a hurry to use the fermented dough the same day after leaving 2 hours instead of pushing it 1h will have less flavor.

For the final dough

Nightlife fermented dough from the refrigerator 1 hour before you start, cut into 10 pieces with pastry blender or a sharp knife and cover with a cloth to prevent dough crust and dry.

In a large bowl, mix the flour and dry yeast and then add salt, stir and dig a well. Pour lukewarm water (start with 180ml), add the dough pieces Fermented and coarsely crush with your fingers (or a wooden spoon) to dissolve.

Mix with a wooden spoon from the center and expanding the movement to break down and incorporate the flour from the edges until a "ball" of dough heterogeneous (add the rest of water remaining flour if unincorporated).

The dough at this stage should be rather soft and supple.

Transfer the dough on a work plan lightly floured surface and work hard to start until the dough begins to soften and then homogenized and knead for ten minutes or the time required for it to pass the windowpane test and it is slightly sticky to the touch.

Note: personally, I have long been used for pasta hydrated to work directly in the bowl by stretching the dough up and then letting it all fall by folding in on itself. While waiting one day Perhaps a video of my method of working the dough, I put here the more traditional method of kneading a map

work.

Place dough in oiled bowl in a ball in the back for cover the entire surface. Cover with plastic wrap and let stand for 2 hours (dough should double in volume).

Note: in summer or in a particularly hot, the dough is double in size in less than 2h. In this case, we must de-gas a little kneading it a few seconds then back to the time needed to push it doubles in volume

Transfer the dough very gently on a plan lightly floured work, taking care to de-gas the least possible (for this start off by the edges of the dough bowl with a horn or a spatula if before reversing it on the countertop. This operation allows the dough to take off without the rush and avoid tearing the gluten network) .

Divide with pastry into 2 pieces of approximately equal volume.

Note: I usually advise to always have to weigh the same weight of dough pieces mainly for even cooking. Here it is preferable to minimize handling of the dough in order to preserve its structure. Moreover, the crowns being cooked on separate plates (unless you have a very large oven), the volume difference is irrelevant since the firings will also separately

Prepare 2 baking sheets by lining with paper sprinkled with cornmeal (or corn).

Shape each piece into a tight ball regularly and properly closed at the level of the key. Cover with a clean cloth and allow to relax for ten minutes.

Roll each ball in a ring by digging a hole in the center with fingers or floured elbow choice then enlarging excessively (middle hole minimum diameter 10 cm) by turning gently the dough in the hands either air either directly on the countertop. Oiled with the handle of a long wooden spoon, press firmly on the 4 quadrants of the ring to form "slots" and then flour through a strainer to prevent the cracks from closing during cooking.

(Photo credit: Nicole Emmert Hamaker - Pinch My Salt )

Submit crowns directly on the baking sheets prepared by depositing into the hole in the crown a floured bowl (to avoid that the hole closes over the primer) is turned face down fishing baskets in a crown professional or homemade well floured. If the crowns are to be cooked on a stone type pizza stone, place on a baking reversed (bottom top) filled with a sheet of baking paper sprinkled with semolina.

Cover with oiled plastic wrap (for crowns plate) or a clean cloth (fishing baskets) and let rise about 1 hour or while crowns have reached 1 1 / 2 times its original size.

Prepare the oven for baking about 20 minutes before the end of the primer (final lift): Put a metal baking dish Put on the grid at the lowest level of oven and preheat the oven thermostat. 8-9 (240 ° C).

Note: If you have a baking stone (pizza stone or brick) Place in oven at the beginning of preheating

In the wreaths were laid directly on a baking sheet (normal or flipped) or a fishing baskets, bake them respectively such that, by dragging them with the baking paper support on the pizza stone or turning over a shovel (if a baking sheet returned) dusted with semolina.

Quickly pour a glass of hot water in the flat metal and then spray the walls and the loaves with water mist. Close immediately , count 30 seconds and open the oven again to spray water on the oven walls. Close down the thermostat at 7-8 (230 ° C) and bake for 10 minutes. Turn the baking sheet or directly bread 180 ° C for even cooking and cook for 10 to 12 min. The loaves should be golden brown caramel and sound hollow when tapped underneath.

Cool on rack for at least 40 minutes before slicing and devour.

Source: Adapted from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread Peter Reinhart

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dicalcium is an application for iPhone and iTouch made by a guy from here, a freak Fixie, Martin Doyon .
This application enables you to find the perfect diet between the number of teeth on the pedal board and the number of sprocket teeth.
http://itunes.apple.com/ca/app/bicalc/id348614460?mt=8

Martin is also a famous blogger from Montreal, a cyclist Epicurean writing under the pen name Defrag.
http://www.theyellowshark.com/odometre/
http://www.theyellowshark.com/blog/

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(2 +0 = 1 +1) - Happy 2011!

2 + 0 = 1 + 1

with an equation as perfect, this new year can not stand that under best omens!

Health, happiness, success, I hope you do get the best.

Very Happy New Year to all!

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Espresso Crinkle, Biscuit Cracked Cracking doped Coffee

When I discovered the chocolate crinkles - 5 years ago to be precise, well before the flood Martha Stewart on blogs Frenchies;) - these cupcakes chocolate fudge mid-mid- brownie combined all the qualities that made him a must for me birthday parties: so pretty tempting, unifying puisqu'aimés of young and old alike and especially feasible in advance.

Still .. between fatigue (often women varies is well known), the frenzy of always wanting experiment with new recipes / flavors / textures / shapes etc. .. and lack of organization, these cookies had cracked almost disappeared from my "directory" ... yes I admit, chilling the dough can also turn into a disadvantage in the "not talented" wondering what to make for ten minutes before tea time!

Fortunately the frenzy that I mentioned earlier is good since in force looking for new recipes .. it necessarily falls on the classics!

In this instance, a classic reworked and transformed into a lighter version (Read less fatty), if not always softer and tastier.

To be honest, the word espresso in recipe that made me react like clockwork .. I will not repeat my tirade on my passion for coffee, I'll just say that his presence here has more to his power intensifier that chocolate taste.

That said, the more resistant will still be able to eliminate it or replace it with pepper or pepper (black, respectively, long, pink or Espelette, cayenne ... according to your desires, tastes, fashion, ingredients closet) for the same purpose.

(30 to 35 cookies)

• 45g dark chocolate 20g
• 70% of neutral oil type sunflower or rapeseed
• 1 teaspoon instant coffee or espresso type Nes
• 60g sugar or brown sugar complete
• 1 packet of vanilla sugar
• 3 tablespoons (60g) of corn syrup or golden syrup defect or
• light honey 2 egg whites (70-75g approx) 140g flour
• T55
• 80g icing sugar 30g
• unsweetened cocoa powder
• 1 1 / 4 teaspoon baking powder
• 1 large pinch of salt
• 50g icing sugar for coating

knife chop the chocolate and place in a medium saucepan thick bottom. Add oil and melt over low heat, stirring constantly.

Once the chocolate is completely melted and smooth, add instant coffee off the heat and stir to incorporate.

Cool a few minutes then add the sugar full, glucose syrup (see note ) and vanilla sugar. Stir rapidly with a spoon just well enough to incorporate the sugars. Pour

whites and stir in vigorously: the camera becomes viscous and forms packages that must be crushed with the back of the spoon until the dough is smooth.

Note: glucose syrup present here the advantage of being neutral in taste, but failing that you can use golden syrup or honey. All three prevent sugar crystallization and therefore can get softer cookies

Sift flour, sugar, cocoa, baking powder and salt over a large bowl or baking sheet and pour into the pan over the chocolate batter. Stir slowly with a spoon: Initially, the mixture is very sandy and gives the impression of not being able to agglomerate. Continue mixing, scraping sides and bottom of the pan until no traces of the dry mixture and form a homogeneous slurry.

Cover the pan with plastic wrap and refrigerate for 2 hours minimum, but preferably at night for more cookie convex and tender.

Note: The dough can be frozen in an airtight bag. Thaw in the fridge the night before cooking.

Preheat oven thermostat. 6 (180 ° C). Garnish with 2 hotplates with parchment paper.

Pour the sugar coating in a shallow dish or large bowl. Take the equivalent of one tablespoon per cookie dough and shape into balls of 3-4 cm in diameter. Dip the balls in icing sugar and generously coat (2 times 5 min intervals for a stronger effect) then arrange on the baking sheets, ensuring the space of at least 5 cm.

Bake about 10 minutes or as long as the surface of the cookies begin to crack and is just cooked. Let cool 2 minutes on sheet before transferring cookies with a spatula on a rack until completely cooled.

Note: cooking continued a few moments on the hot plate after removal from the oven, it is best to remove the cookies even if they do not seem to be fully cooked so they retain a soft texture.

These cookies will keep in an airtight container in theory but rarely have I been able to experiment!

Source: Cooking Light of rehabilitated , Dec. 2008

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NELSON Opus 1 - All-Mountain



http://www.opusbike.com/en/bikes_6_13-16-nelson.html

Frame Type with 175 mm travel tubes and triple thicknesses varied built around our Virtual Pivot Point.
1.5 inches Head tube and headset FSA recessed
Suspension Fork Fox Van R 180mm, 1.5 inches Tapered - 20mm.
Shock Fox Van RC Components
FSA Gravity Lite steering
SRAM X9 Crankset
simple shelf Truvativ Holzfeller 36T with guard plate
Avid Code disc brakes 203/185mm
Mavic EN521, 32 holes

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Bites Yummy Coffee Almond 15min MEM

If I think some of my relatives and others less likely relatives who do not think less but who scream so loud, writing my recipes suffers from a defect at best tedious and at worst repellent: the length along or not according to the party of words or terms that are too technical and sophisticated.

they can rest assured, I am also occasionally make it simple and short or very short and with this recipe for coffee-almond bites that are carried out in 15 minutes MEM (watch in hand) and who write in just under sentences.

A bowl, a spoon and voila! Coffee lovers will be thrilled, others can still replace declining these cookies while plush version vanilla, citrus (orange, lemon or lime with zest and a syrup flavored imbibage), caramel etc. .. I'll let you innovate, I will still not quite blow you;)

For the record, the coffee bean is not that decorative and plays somewhat the same role that cacao incorporated into some desserts since it also gives a crunchy touch and intensifies the flavor of coffee. Would also like a version nibs dipped in chocolate sauce, it seems a good idea, no ..?

(for 12 bite sized mini-muffin)

• 20g flour 50g sugar
• ice
• 30g ground almonds
• 1.5 tsp instant coffee powder type Nespresso
• 40g of neutral oil type sunflower or melted butter
• 2 egg whites (65-70g) 12
• beans
• 60ml of strong coffee or coffee liqueur

Preheat oven thermostat. 6 (180 ° degrees Celsius. Place paper liners in a mold mini-muffin .

In a medium bowl, sift flour and sugar then add the almonds and coffee soluble.

Mix with a simple wooden spoon to mix, then add oil (or melted butter warmed) and the egg whites and add to mixture without overworking the dough.

Spoon batter into prepared trays and garnish with a coffee bean.

Bake about 12 minutes (a toothpick inserted in center should come out clean).

Sprinkle immediately with coffee (or coffee liqueur) and leave footprints in for 3-4 minutes before turning out on a grid to cool. A bite!

Note: the parcels should be rounded and smooth the end of cooking, but once they are sprayed with coffee, they shrink a bit and the surface cracks a little.

Source: Adapted from DonnaHay

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OPUS ONE 2011



http://www.opusbike.com/fr/velos_5_32-68-one-tt . html

The Opus One Track or Time Attack Watch is that avid cyclists looking for performance. A perfectly balanced with a reduced frontal area, tubing sections, an integrated seatpost to 76 degrees, 74 degrees in one direction and comfortable with specific aerodynamic sheaths. The all molded carbon fiber T-700.

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ScoOOoones Melters & Jam Express Cassis

The last time I told you about scones, I explained that moderate between my taste for that specialty and speed of their implementation, the choice is quickly made when it comes to finding a snack or breakfast almost improvised ... in other words almost daily or when it is disorganized or simply run out of ideas.

Of all the various recipes of scones I had the opportunity to test my home, there is one for which I have always had a wide choice: to Alice Medrich where the exclusive use of cream gives scones a tender texture and mellow, without a priori unbeatable competition ...

... But that was before adding butter in the dough .. before moving texture "soft and chewy" texture to a "tender and melting" ... before finding The New Best Recipe ie the "new improved recipe" scones, that makes you want to be always in a hurry or not very inspired to have the opportunity to make and remake.

As for scones previously published, this recipe is still drawn to the inevitable and reliable Cook's Illustrated appreciate that the quasi-scientific approach to the more traditional recipes - problem / goal / a solution - in this case by finding the recipe for obtaining the texture traditional scone: soft, light and delicate.

And for as many feasts, even the authors propose a more "pastry" where the scone not only has a close texture of the cake but also a shelf life longer.

I'm becoming a purist because after testing it (amounts [in brackets]) I came back without hesitation to the more traditional version.

And who says we mean a traditional jam or marmalade to enjoy these scones in (almost) the rules of art: I wanted purple, was the beginning of summer .. blackcurrant was my choice sooner said than done and just over 10 minutes of cooking, it was not an image but a reality!

(for 8 scones)

• 280g flour T55
• 1 teaspoon baking powder 50g sugar
• 1 / 2 teaspoon salt
• 70g cold butter or margarine [55g]
• 240g cream soy cooking liquid or [+ 1 egg 180g]

If you're in a hurry, I recommend using a robot equipped with the knife (double blade) that will quickly get paste too worked with pieces of butter visible. Without the robot, using 2 knives is ideal to get the same result.

Preheat oven thermostat. 6-7 (200 ° C). Garnish with one or two baking sheets with baking parchment paper.

In a large bowl, whisk together flour baking powder, salt and sugar for a few moments for a good distribution of ingredients and to aerate the flour.

In food, mix by brief pulse 5-6 times.

Add the cold butter cut into small pieces and stir into the dry ingredients or using 2 knives (knives cross chop the butter into the mixture) or with a potato masher or the end fingers like a pastry: the mixture should have a texture of coarse sand containing pieces of butter the size of a small white beans.

In food, distribute small pieces of butter into the dry mixture and cover with flour and incorporate them by short pulses (a dozen) to get the texture described above. Transfer the mixture into a bowl and continue as follows.

Pour the cream (or cream mixed with beaten egg) in 2 or 3 times by incorporating it with a spatula or a fork just enough to moisten the dough but without too much work.

Transfer the contents of the bowl on a work surface lightly floured surface and gather all Songs by pressing and kneading to form a ball of dough smooth and consistent (avoid adding flour: the dough should remain slightly sticky but just throw a veil of flour on the work plan and to wrap pulp).

Divide the dough into 2 pieces of equal weight. Form a ball with each piece into a disk and then crushed about 2 cm thick. With a pastry cutter or large knife, split each disk into 4 equal parts and place them in neighborhoods as and on the prepared baking sheet making sure to space them sufficiently.

Brush surface of scones with a little cream or milk and sprinkle lightly with powdered sugar.

Bake (grid placed in the middle of the oven) and cook about 15 minutes or as long as the surface takes a golden scones (scones bottom should be slightly brown).

Transfer Using a wide spatula to a rack and let cool at least 10 minutes before serving plain or served with butter and jam.

Cassis Compote Caramelized

(adapted from Mango & Tomato )

(for a 250g jar)

• 100g sugar 15g water
• 120g fresh blackcurrants in season or frozen

In season, the gin cassis removing all tail well, rinse quickly and drain well. Off season, thaw the blackcurrants in a Chinese or a sieve to remove excess liquid.

In a heavy bottomed medium saucepan, melt the sugar and water over low heat until a syrupy consistency.

Add currants, shake the pan gently to coat the beans and bring to a boil over medium heat. Cook for about 5 minutes, stirring gently from time to time (the seeds must remain whole in the majority, the juice is still a bit runny but will thicken during the hours).

Remove from heat and immediately pour into a glass pot boiled and dried beforehand. Let cool before closing. Keep cool.

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CRESCENDO 2011


http://www.opusbike.com/fr/velos_5_7-35-crescendo.html

monocoque frame in carbon fiber and T-700 M50J for integrated seatpost Fork
Ora AC SL-Steer 1-1/2 "tapered carbon monocoque
Complete Shimano Ultegra components
New Mavic Ksyrium Team White Selle Italia SLK
Carbo Manga
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____

Integrated seat post frame design with T-700 carbon fiber and M50J
Ora AC-SL 1-1/2 "tapered steer tube monocoque carbon fork Shimano Ultegra drivetrain
Complete
New Mavic Ksyrium Equipe white wheels
Selle Italia SLK Carbo Manga saddle
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Photos : Rick Katigbak rick@rksportsphoto.com

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Urban Rush's Holiday


Jared with hosts Mike and Fiona.

Jared Walker (center, Opus Vancouver Rep ) was on set of the Urban Rush TV show for their Holiday shopping guide to show off our Opus bikes + giro helmets and Blackburn accesories

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AMADEUS 2011 2011 VIVACE



http://www.opusbike.com/fr/velos_5_7-34-amadeus.html

monocoque frame in carbon fiber and T-700 M50J for integrated seatpost
Ora Fork Steer AC-SL 1-1/2 "tapered carbon monocoque
Campagnolo Athena crankset with 11-speed shifters and carbon
Mavic Wheels Ksyrium Elite Aero Handlebar Easton EA70
with
EA70 stem Selle Italia SLR XP Vanox
More pictures on Facebook
_____

Integrated seat post design with T-700 and M50J carbon fiber frame
Ora AC-SL 1-1/2 "tapered steer tube monocoque carbon fork Campagnolo Athena
With 11 speed shifters and carbon crank Mavic Ksyrium Elite wheels

Easton EA70 aero bar With EA70 stem Selle Italia SLR XP
Vanox saddle
More pictures on Facebook


Photos: Rick Katigbak rick@rksportsphoto.com