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This pendant soon as I saw I said: "I realize I like him too and so I started to work!

It 's a beautiful necklace reminiscent of the beauty and mystery of distant worlds ...

I just finished!

It 'been a long and being the "novice" too complex for me, but I gave up and then ...

Here it is ..

What do you think?

will not be perfect but I like it a lot!

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Maya Pendant Bracelet "Burberry Style" with Miyuki Bracelet Bracelet

This was a longish job, but the satisfaction to see it finished pays off:)

Ke do you think?

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I also experienced a bracelet with the piano wire

The result was not as I hoped ... but I'll see what I've got the same combination;)

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Miyuki triangles with triangle pendant with Miyuki Miyuki

I made a bracelet with triangoletti well as complete the pendant

a small parure

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Here is another pendant

this time a triangle

:)

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Spiral Pendant with Miyuki

I show my work with Miyuki ...

When I saw Miyuki, I immediately liked it, but I tried to resist to not fall into temptation ... ... but no success! With these beads You can create beautiful things and then I've got evidence!

I'm not very good but I love to try and experiment!

Here is my very first creation with Miyuki

A spiral pendant ..

was a lavorone ...

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A special birthday, a special cake

Yesterday we celebrated the 90th anniversary of my aunt!

this occasion met the family of my mother (the birthday girl is the sister of my maternal grandfather) and I was asked to have the honor of preparing the cake for the birthday girl.

A busy week of preparations made and how I had to do this because I wanted the cake decorated it was a welcome surprise. Well I

thought you being a happy person and delicious deserved something very lively and something delicate at the same time, a branch of peach flowers, even if we are no longer in the spring, but remember that the sunshine!

Well liked very well, she remained enthusiastic about it and I that content as well as pleasure in the decoration was also good!

The cake was a sponge cake filled with zabaglione cream and chocolate chips, wet with rum (light) and decorated with mmf.

Sponge:

180 eggs 300 g sugar 180

flour 1 teaspoon of vanilla extract (optional)

Mount

long, at least 30 min, eggs and sugar have doubled in volume and become very dense mixture, add the flour a little shooting with the vanilla, stirring gently from bottom to top. Pour the mixture into a mold 24''and bake at 180 degrees for 35 / 40 minutes without ever opening the oven.

The recipe for this cake pan you can find it here .

make bechamel cream, eggnog and chocolate chips:

250

cream 2 Tbsp sugar 4 egg yolks

4 / 2 shells marsala

drops chocolate taste

Whip the egg yolks with sugar until mixture is puffed and firm, add 4 / 2 egg shells with marsala wine, and stir to thicken while stirring in a water bath. Whip cream soda
well, pour the cream in the cold and join marsa chocolate chips

MMF fondant marshmallow marshmallow

150 gr 330 gr powdered sugar 3 tablespoons water

In a small saucepan, melt the marshmallows with the water, and add the powdered sugar gradually until mixture is workable with your hands.

If having a microwave can make the recipe much celocemente by melting marshmallows in no time.

dell'mmf For the secrets I refer you to post on Wired New York .

Assembling the cake:

I divided the cake into 3 discs, I wet them with water, sugar and rum, and I stuffed them with cream previously prepared.

whole cake was covered with whipped cream, cover with the mmf essential and useful to cover any imperfections.

the MMF has been spread with a rolling pin and placed on the cake.

Then the mmf left I made the colorful decorations with food colors.

The cake is not perfect as you can see, the color in some places has left some flaws, but I was very satisfied.

I hope you like it too.

With this recipe I participate in the contest of the blog The house of Chocolate: Birthday Cakes , just in time because it expires on 13! :-)

big kisses and happy Sunday!

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Linzer Torte

cases of life ... are a programmer and work with PCs and operating systems to know is my 'bread and butter'.... but ... what worst can happen with my profession?

able to fight with the pc! -_-

sad situation I admit, but the change of the programmed computer company got me for a while 'ko. The move from Windows XP to Windows 7 has not been entirely painless but ...

Well you say it takes, new super pc windows perfermante latest version which should do wonders but ... a disaster! The applications that I used before not everyone has wanted to 'bend' immediately to the new mom microsoft sw .. days lost to be able to get everything back up, days to first put the files on the PC ... I'd say fantastic!

Now we are back up and running and a bit 'less with the photos because I'm still trying to figure this blessed reflex, but there will come a day when my photos are decent, for now be good and forgive this massacre Photo: D-

Today's recipe is the Linzer Torte, intrigued me for quite some time and is also the second time that I do, but on the first flight over it ... say that it was a dress rehearsal ^_^''

How is this tart? a wonder .. for those who enjoy a pastry and other aromatic is sublime, it wins the first bite, you enchanted by the presence of almonds and the taste of different that you expect from a pastry.

The recipe was taken from the book 'finest pastries in the world'

Ingredients: Flour

• 350 250
• peeled whole almonds and sugar
• 250 250
• butter 2 eggs
• cucchia 2 spoons of baking powder zest of one lemon
• 1 / 2 teaspoon cinnamon 1 pinch
• clove powder (omitted)
• blueberry jam
• sliced \u200b\u200balmonds

lactose-free recipe:
Replace butter with margarine

Preparation:

Recipe very simple because they combine all ingredients in a bowl as you normally prepare for a great pie, with the difference that this will unite the ground almonds and spices, depending on your taste increased doses of cinnamon or nails carnation for a spicier crust. The compound

I did it stand for 1 hour in the refrigerator covered with the film. The mixture after the rest of me was not workable in the sense that I have found it difficult with a rolling pin roll it out, I preferred to do with your hands so as not to add flour, margarine was also perhaps that of his tendency to leave a little 'softer the crust.

Continue as for a normal pie, pour the jam, in my case and as was indicated in the recipe: blueberries, but there is also a fine raspberry jam or more.
finished with all the strips of pasta and a nice edge, here you can decide whether to put the sliced \u200b\u200balmonds around the edge secure with a brushed with egg white or water, or after cooking them only as decoration, finished it all away .. you bake.

The recipe calls for a 190 ° for 40 ° and 5 / 7 minutes just below, but the dish will have been new or do not know, however, were enough for me not even 30 minutes and I Salavati, it was too browned.
regulator then with your oven. ^ _ ^ '

After a nice cold dusted with icing sugar and soak in the fragrant scent of Linzer.

The pie is wonderful, and it's even better if eaten the day after it is cooked, take a better fragrance.

With this recipe for the collection of Debora : Madness Shortbread

big kisses to you