Number 12 Joe Alabama Football

But what ...

And here we are officially at the weekend ... I could not wait to arrive on Friday. After a pretty busy week I'm planning a very exciting Sunday ... I'm curious to see how it turns out ^ __ ^
not worry, I'll tell you all Monday!

Meanwhile I leave you with this sweet recipe, part of my warped mind ;-)

was a bit '... I thought that after having had the privilege to taste this liquor of our sweet moderation (I'm doing the modest ... in fact I've made out of a bottle and turns the whole ^__^) but little visit to this fair where I could get me a good quantity of the desired good, I decided to launch ... I was very curious you feel like a cream would come to the licorice.

But you know? It is said liquorice or licorice? I've always said when I wrote the post but licorice the spell- Word has not done anything but change all the times in licorice!

I decided to proceed like a normal cream but I melted licorice in the warm milk. You get a fabulous cream and the intense flavor ... if you love licorice as the undersigned counsel you really try, you will not be disappointed.

I used still to fill a cake but I also tried version pudding lightened with whipped cream ... good in both cases. For the cake I opted for a neutral so that the cream was the highlight of the cake ... so you can use your recipe for confidence.

cake licorice
Ingredients (for a mold 23)
liquorice cream 300g milk


1 egg 2 tablespoons flour 3 tablespoons sugar

15g pure licorice
Base

250g flour 180g sugar 2 eggs

100g butter, softened 1

plain yogurt 1 teaspoon baking powder Pinch of salt

lemon bio

Prepare the cake first. Whip butter with sugar until you have a beautiful soft cream. Add the eggs one at a time and do not add the next until the previous has not been well incorporated. Then add a little 'time to the flour, yogurt, salt and lemon zest. Finally, add the baking powder and bake at 170 for about 45 minutes.

While the cake cools, prepare the cream. First mix the flour with sugar, then add the egg and stir quickly with a wooden spoon, mix well until a smooth creamy sauce smooth. Heat the milk and dissolve the licorice. Then pour the milk a little at a time of flour in the cream, sugar and eggs and mix well so that no lumps are formed. Then cook over medium / low. When you see the cream begins to thicken turn down the heat slightly and stir more energic. If you see that begin to form lumps just remove the pan immediately from heat, stir quite quickly and when you see that the cream comes back nice and smooth you're done ... you can put on the fire. Boil for 2 minutes. You can also cook directly in the micro, so it makes even less effort.