several weeks I've been missing, with tickets scheduled (some have been present so unfortunate, as the quiche came out Whole Kitchen one day good, two weeks before term) and with another blogger is swallowed completely and that demoralized me so much that today I have not sat to rewrite it. However, in a document outside of blogger, so I would not same thing happened again. Blo dear, how I thought of you and your great post on stuffed zucchini, when I went into blogger to get my post and saw that there were only pictures and the text had flown!
Who wants to go to the recipe today, can give the mouse to move the next picture, because what is now miscellaneous personal rants I wanted to share but I understand that interest to the majority.
recently as I am under minimum for publication and for now will remain so. I have two commitments to publish articles in the Food section of the Daring Bakers Talk now and the end of the year and I will keep, but for the rest of things so far participated regularly from now may not but let's all going to go a bit on my own. I changed my place of work (not companies, only location) and that means getting up every day at 5.30 and go back home much later than before, so I have very little time to spend with my daughter until she falls asleep, and when she, for it is tad rebellious, he finally sleeps ... in short, and basically useless: just something telecommunications, browse a wonderful cookbook, read a few pages of Time (because not only gastronomic literature live food blogger) and go to sleep exhausted, or no time to cook during the week. And this weekend there are always things to do in arrears, some perhaps not as rewarding as cooking long and complicated dishes that I like, but almost always something more urgent and important to lock me tinker in the kitchen, so I'll down the pace a bit. I know my pace is ridiculously slow compared with other bloggers, but still to me has been a huge effort to publish one or two times a week had been doing in recent months. I have also been a huge effort to introduce me to all competitions in which I took part recently, with disastrous results because all I got is a finalist in the competition Davinia cupcakes. And I do not like asking anyone votes (I confess that I do not like what I ask myself, have said and I hope nobody is offended) I did not. I think if I do like it, great, but if I have to promote it then I do not care. I do not know if the outcome would have been different if he had asked the people I voted, but I do not even approach it. In some cases, my experience has been decidedly negative contests, I will not name names (and does not matter because the person concerned is not part of "our" group of bloggers English, that no one is mentioned) but it hurt me a lot to present a recipe in a contest, by taking even bother to translate it for readers of this person not have any difficulty in reading and value, so that eventually this person did not even acknowledge receipt of my participation in the contest. And is not the only time I have left "blanched" in a contest recently, other cases I prefer not to speak directly because I know some of you are offended, just say that I have disappointed a lot of competitions in general and I taken the decision not to participate in either, at least in the remainder of the year. I'd rather spend my limited time to implement recipes that I have always outstanding and are being held back by lack of time, do just what I want without feeling obligated to anything. Without the pressure of having to make a preparation run, often at night, without light or photographing means as God intended. Without the frustration that was supposed to see published soon by another recipe that I have pending for centuries, a recipe for which you might even have bought me a pileup that have expressly not even have time to get out of the box. Lately I've noticed that I was too obsessed to publish the things that "had" to be published, always running, without enjoying what he was doing, just thinking of the photo and write up the recipe for the post of duty. And after a few days of taking away from the blog because of my new daily dynamics, I've realized that I was right away, made me qualify the importance and urgency of certain things, and it has helped me realize that if your blog makes me reach this level of stress, worry and frustration, then I'm not approaching it as it should. My blog was not to be an obligation, conceived as a place to indulge my passion for cooking but also as a refuge, a haven of tranquility where escape from everyday stress. Since then he had to be another source of stress, and that I am on. I hope my comments do not bother anyone, if so sorry but I needed to tell. And now the recipe.
This bundt born of improvisation. In theory it should have been a coconut bundt faithfully follow the wonderful recipe Sweet180 ยบ , but a fateful accident (which tell on another occasion, when you can make the original recipe) with some cylinders in a rich coconut syrup concentrate the prevented.
Ingredients:
3 cups flour
1 teaspoon baking powder
1 / 2 teaspoon salt 250 gr . butter (room temperature)
2 1 / 2 cups sugar
6 eggs
1 teaspoon vanilla extract
2 tablespoons rum
1 cup coconut milk (unsweetened)
175 grams of chocolate chips (I had and I put chocolate chopped coverage, but use drops or nuggets)
Preparation: Preheat oven to 180 degrees and grease a bundt pan or donut. Sift flour, baking powder and salt and set aside. Mix coconut milk with rum and vanilla extract and set aside. Cut the chocolate into small pieces y. .. Of course, we reserve!
We put butter on our robot or mixer and whisk at medium speed with the sugar until the mixture is white and very creamy. Add the coconut milk and continue beating until well integrated. Beat eggs lightly in a jar to gradually incorporate into the dough. We will in a thin stream, as if we were adding the oil to a mayonnaise.
We add now dry ingredients, lowering the speed. The add in 3-4 times the mixture alternately with coconut milk, rum and vanilla.
Out of the robot, add the chocolate chips mixed with a spatula to evenly distributed throughout the mass.
We pour the batter into the mold, we dropped a few times gently but firmly on the counter protected by a towel with a skewer and prick any bubbles that we have left on the surface.
Bake for 1 hour and 5 minutes, or until lightly browned and a toothpick inserted in center comes out completely dry.
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