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balloons - how to make 'teddy bear during

1. Inflate a balloon leaving a tail of 12 cm, tie;
2. Muzzle: Run a bead of 5 cm;
3. Cheek: Model a bubble 4 cm;
4. Ear: Creates a bubble of 3 cm;
5. Front: Run a bola 4 cm,
6. Ear: It creates a bubble of 3 cm;
7. Cheek: Proceed with a bubble of 4 cm;
8. twists closing the last 5 bubbles beneath the nose, ears
9. Refine practicing a twist to "ear";
10. Enter your nose with your fingers inside the head wedged between the jaws;
11. Neck: Run a bead of 4 cm ;
12. Legs: Formal twists to make 2 rings of 6 cm;
13. Belly: Creates a bubble of 4 cm.

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balloons - how to make How to make

1. Inflate the balloon
2. Create a bubble of 7 cm and one 3;
3. Create a twist by ear;
4. Create ring about the size of 15 cm;
5. Roll the remaining balloon and stick it inside the ring by force;
6. Take another balloon, pull it in the center x 2 or 3 times (this is used to inflate it to the center) ;
7. Create a bubble of 10 cm;
8. Divide half the bubble;
9. drop them into the center of the head making him do a snail giro attorno;
10. Ora crea i pon pon come quello della coda del cane, così ottieni gli occhi sballonzolanti.

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Picnic Trips rhyme with cake

More than sweet, I love salty, and I have a soft spot for the cake, especially Morbidoni that:)

For Rolex Masters Monte Carlo I had the wish to use it as a main course of our lunch, so I armed myself with patience and even unconsciousness, and I kneaded by hand for 20 minutes.

Needless to say, I wondered how it is possible that the housewives are overweight to me those 20 minutes were enough to prove the same effort of 20 minutes of tennis, you see ... the second

and third round of focaccia (for the trip to Verona and the sailing course Uccio) I decided to relate with the bread machine Uccio. It saves time, because it was priceless answer the mail as the car dough, but I must admit with pride that my dough between her and there was no difference! So, one of two things: either the car is very good at imitating the human dough, or I have mixed very well.

Anyway, I recommend this very cake Anise & Cinnamon, is very good! It is really soft for 2 days (but both can not resist two days ...).

Superfocaccia Anise & Cinnamon

ingredients for a baking pan 26x36 cm:

0 500 grams of flour 150 g greek yoghurt
250 grams of water

10 g salt 1 tsp sugar 1 pat of lard
[replaced with 2 tablespoons extra virgin olive oil]
2 tablespoons extra virgin olive oil 12 g fresh yeast
[replaced with a packet of dried yeast]

the emulsion:

3 tablespoons oil

3 tablespoons of water

salt coarse or fine salt

Put the flour in the bowl [if hand mixed in a bowl with high sides and pour slowly the water where you have done, dissolve the yeast and sugar [if using dried yeast, follow the instructions on the back of the sachet] .

Knead a little, then add the yogurt. When the mixture is smooth, pour in the salt, mix well at least 15/20 minutes, the dough should be elastic good. At this point add the oil and lard.

Knead well until absorbed, would result in a very soft but not sticky dough.

E 'can also do this by hand.

Place in a large bowl and cover with foil, then let it rise in the oven turned off the light bulb turned on about 1 hour and 45 minutes [I did not understand the usefulness of the light bulb, I followed the suggestion Manitoba Flour: Put the bowl to rise in the oven preheated to 50 ° with lamp off: p].

After rising a well oiled baking pan about 36x26 cm stendeteci fine leavened dough immediately without working again.

The emulsion prepared stirring well water, oil and salt, then pour it slowly on the cake by the large holes in the dough.

yeast Wait approximately 30 minutes and bake at 200 ° until that will be a nice golden color [10-15 min].

Recipe: http://aniceecannella.blogspot.com

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Dispose of Easter eggs / 1

assume Easter eggs that have already disposed of for a while, in fact I spent a lot of time to post this recipe.

However, if you will never want to eat something light and tasty biscuit, here, you know maybe something to consider;)

(And then, let's face it, this recipe was just an excuse to use the sac-a-few!)

Biscuits Viennese chocolate

Ingredients (for about 35 shortbread)

115 g butter at room temperature

2 tablespoons cocoa powder 125 g flour

2 tablespoons milk 60 g sugar

To cover :
125 g dark chocolate taste
grain (hazelnuts, pistachios, almonds, etc..) [I I used crumbled granola]

Mix the butter and sugar until the mixture is frothy.
Sift flour and cocoa and add to the creamed butter and sugar. Mix well. Add milk and mix again, you have the dough, not too hard nor too runny, with a buttery texture.
Preheat the oven to 180 º. Put the dough in a sac-a-few scratched from the spout. Lined a baking tray with baking paper and shape the biscuits 5-6 cm long.
Bake the shortbread for 12 minutes and let cool on a rack.
Melt the chocolate in a double boiler: scatter it and put it in a saucepan. In another pot a bit 'bigger boil water. Place the saucepan with the chocolate on the greater without directly touching the water. The chocolate will melt so slowly, turn it every so often to melt evenly. Once you have transferred the melted chocolate in a bowl. Wet one by one the shortbread in chocolate (only one end) *, place them on a tray lined with baking paper and sprinkle grain over the chocolate. Do
thicken the chocolate at room temperature.
* To make the grains stick to the melted chocolate is good to put it right after you dip the shortbread in chocolate, so as to prevent it cools and dries.

Recipe: Giallozafferano .