quinta-feira, 30 de agosto de 2012
Hola mochachos ! because of the school break me and my friends haven't seen each others for awhile so we decided to go to Campo Pequeno to be together again.
Here are some pics!
Hope you like it
And This Is Edson, Bia's boyfriend and also my bff
quarta-feira, 29 de agosto de 2012
segunda-feira, 27 de agosto de 2012
- 3 sticks unsalted butter, room temp
- 3 cups granulated sugar
- 5 large eggs, room temp
- 2 cups all-purpose flour
- 1-3/4 cups Dutch-processed cocoa powder
- 1 Tbsp ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/4 cup water
- 1 teaspoon vanilla extract
- cocoa-Spice sugar Crust
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon Dutch-processed cocoa powder
- pinch ground ginger
- pinch ground cloves
- 1/4 cup decorating or sparkle sugar
How to make it
- Preheat oven 375 F. Grease two 9x5x3-inch loaf pans and line bottoms with parchment paper.
- Make the Chocolate Batter: In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.
- Meanwhile in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the buttermilk, water and vanilla. With mixer on low speed, alternately add the flour mixture and buttermilk mixture to butter, beginning and ending with the flour and beating just until blended. Divide the batter between the two pans, shake the pans to even the tops and set aside.
- Make the Cocoa-Spice Sugar Crust. In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 45-50 minutes. Let cool completely, run a thin knife around the sides to release the breads and remove from pans.
- This is not my recipe. It is copied from the recipe card given out freely at my local Starbuck's coffee house.