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Sweets Coconut

I made these delicious cookies with coconut for my grandchildren (the children of my brother) that yesterday I had lunch at my house.
I got the recipe from the Bounty Homemade Jelly and the recipe for Coconut Cakes by Dolciricette . Thanks, sono stati molto graditi! :)

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Ingredienti per circa 25-30 palline:
200 gr. di cocco disidratato 100 ml di panna 70 gr. zucchero a velo 70 gr. di burro 200 gr. cioccolato al latte
Preparazione:

In una ciotola, unire il cocco con lo zucchero a velo. Scaldare la panna e il burro a fuoco lento fino a quando il burro si sarà sciolto. Versare il composto nella ciotola con il cocco e lo zucchero a velo. Mescolare bene. Formare delle piccole palline (circa 1 cucchiaio di composto per ciascuno) con le mani. Mettetele su un foglio di carta da forno. Coprire con pellicola e lasciare raffreddare in frigorifero per almeno 1 ora. Sciogliere il cioccolato al latte. Infilzare le palline su uno stuzzicadenti e intingerle nel cioccolato fuso, coprendo completamente la superficie. Far sgocciolare il cioccolato in eccesso e poi mettere la palla su carta da forno. Ripetere fino a quando tutte le palline saranno ricoperte di cioccolato. Mettere in frigo per circa 30-60 minuti prima di servire. Se avanzano balls (thing moooooolto difficult), store in refrigerator.

Sweets Coconut

Ingredients:
2 egg whites, 100 gr. coconut flour, 100 gr. of sugar.
Procedure:
with a fork, beat the egg whites slightly, then mix all ingredients until the wet flour coconut. Using a spoon, take the mixture into small pieces, and place on a baking sheet lined with parchment paper. Bake at 140 degrees for 15-20 minutes.
you wish, you can play once cooled cookies with melted chocolate.

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Torta Rustica Pasta in Sweet

It 's a rustic pie with sweet pastry, but if you do not like you can avoid adding sugar.
This rustic pie pleasure to participate with virtual picnic for the day of Easter Monday organized by Cannelle !

Ingredients For the pastry:
300 gr. flour, 3 egg yolks, 150 gr. sugar (optional) 150 gr. of butter, a pinch of salt.
Ingredients for filling:
200-250 gr. fresh ricotta cheese, 3 eggs, 250 gr. into cubes of mozzarella, 100 grams. of diced smoked cheese, 100 gr. of ham or salami, diced, 100 gr. Parmesan cheese, 1 pinch of salt and pepper.
Preparation:
sift the flour, the center put the egg yolks, sugar, butter, a pinch of salt and everything worked without too much heat the mixture with your hands, Form a loaf and place in fridge wrapped in plastic wrap for about 30 minutes.
crushed the ricotta in a bowl with a fork, add the eggs and mix well, add the Parmesan cheese, 1 pinch of salt and pepper, add the provolone, the mozzarella, ham or sausage and mix well.
Grease a baking pan of 22 cm. in diameter and about 5 cm. high, take the dough pastry from refrigerator, cut a little over half, roll with rolling pin on a sheet of parchment paper and lined with the sheet obtained the pan, pour in the filling of ricotta and leveled the superfcie. With the rest of the pastry forms a disk and cover the pie, seal the edges with your fingers, prick with a fork and brush the surface with beaten egg, bake in preheated oven at 180 ° -200 ° for about 60 minutes, baked the cake and allow to cool. Serve preferably cold.

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Cake Pear and Chocolate Chips

Ingredients:
200 gr. flour, 3 eggs, 120 gr. sugar, 50 ml. milk at room temperature, 15 gr. cocoa, 125 gr. soft butter, half a bag of baking powder, 1 pinch of salt, 2 large pears, juice of half a lemon, 40-50 gr. of dark chocolate chips, powdered sugar to taste.
Preparation:
wash and peel the pears, remove core and cook in a pan with 20 gr. of sugar, lemon juice and a little water for about 3-4 minutes, let cool, then drain them and cut them into cubes. In a bowl cream the butter with the 100 gr. of sugar, add milk gradually, stirring constantly, add one egg at a time, a pinch of salt, sifted cocoa and little by little the flour sifted with baking powder, then add the pears and the chocolate chips gently mixing all with a spatula. Grease and flour a mold of approximately 22 cm. in diameter, pour in the mixture, level the surface and bake in preheated oven at 175 degrees for about 45 minutes. Baked the cake and let cool, then sprinkle with icing sugar.

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Mimosa

For mimosa recipe for this tart, I was inspired by a magazine of sweets a few years ago. I made it last Sunday, because the preparation is a bit long this week and I would not have had time to prepare! mimosa cake can be found here or by Dolciricette variant with pineapple.

Ingredients For the pastry: 150 gr
. flour, 50 gr. peeled almonds, 100 gr. sugar, 100 gr. butter, 2 egg yolks, a pinch of salt, the grated rind of one lemon untreated.
Ingredients for filling:
3 egg yolks, 100 gr. sugar, 60 gr. flour, 500 ml. milk, 50 gr. soft butter, the grated rind of half an orange left untreated.
for decoration Ingredients:
sponge ready, 60 gr. sugar, 60 ml. of white wine.
Preparation: Sauté butter
into pieces for at least 30 minutes, with finely chopped almonds 30 gr. sugar, sift the flour with a pinch of salt, add the ground almonds and mix together. Form a fountain in the center and put 70 gr. sugar, 2 egg yolks, the grated rind of lemon and butter, all worked rapidly, without heating too much dough with your hands, form a loaf and place it in the fridge wrapped in plastic wrap for about an hour.
For the filling: In a saucepan put the egg yolks with the sugar and stir until it is puffy and fluffy, built little by little the flour, stirring constantly and add the milk little by little. Put the pan on the stove over moderate heat and stir with a wooden spoon, turn in the same direction up to thicken the cream. Remove from heat, add the grated rind, soft butter and mix well, allow to cool the cream, stirring occasionally to avoid formation of a thin layer on the surface.
Grease and flour a 24 cm tart. in diameter, take the dough pastry from refrigerator and roll out with rolling pin on a sheet of parchment paper (if you need help yourself with a bit of flour) and forms a disk with the help of the sheet with parchment, turn it over in the mold, remove the paper, place the dough on the edges and prick with a fork the bottom and sides of dough. Pour the cream into the pastry shell prepared, level surface and bake in preheated oven at 180 degrees for 30 minutes. Baked the tart and let cool.
careful, because this is the most sensitive, with the help of a tilt tray and place the tart on a serving dish with the cream to the top.
Cut the cake into small cubes. In a pan melt the sugar with the white wine and let it thicken. Obtained with the caramel brush the crust and sprinkle with the diced sponge cake, then sprinkle with icing sugar.

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Tart Artichoke Torta Salata

Ingredients:
1 roll of puff pastry, 4 artichokes, onion, 300 gr. fresh ricotta cheese, 50 gr. grated Parmesan cheese, 3 eggs, 150 gr. chopped cooked ham, 200 gr. of Swiss cheese, diced, 2-3 tablespoons oil, 2-3 tablespoons of water, salt to taste, pepper and nutmeg.
Preparation:
well clean the artichokes, slice thinly and cook in a pan with chopped onion, water, oil and salt and pepper to taste until the sauce is will be dried. In a bowl mix the ricotta with 2 beaten eggs, add the Parmesan cheese, a pinch of salt, a pinch of pepper and nutmeg, add the chopped ham, Gruyère, diced, Add the artichokes and mix together. Roll out the puff pastry with his own paper in a baking dish about 24 cm. in diameter, pour in the mixture, fold the edges inward to form a string (or puncture the bottom of the dough with a fork, take a first cooking the pasta for about 10-15 minutes, then fill with the mixture Put it back in oven to finish cooking), smooth surface and brush with beaten egg on the third. Bake in preheated oven at 180 ° -200 ° for about 30 minutes.