Agnes b cake - continue 2
好 soft 架！超好食！
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Peanut Butter Crispy Bars in honor of how sweet @thebrandingfarm is... dangerously good!
I came across this recipe in Food and Wine's Best of the Best Cookbook Recipes and immediately wanted to make it for someone special. This week I wanted to thank Greg's office for their generosity and support (and overall awesomeness). What better way to show appreciation than with Chocolate Peanut Butter Rice Crispy Treats?!
These bars are sinful, but totally worth the decadence. Next time I would double the crispy crust layer, to make more of a rice crispy treat, and treat the chocolate and peanut butter as more of an icing.
The original recipe comes from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito.
Peanut Butter Crispy Bars
Ingredients
CRISPY CRUST
1 3/4 cups crisped rice cereal
1/4 cup sugar
3 tblsp light corn syrup
3 tblsp unsalted butter
MILK CHOCOLATE PEANUT BUTTER LAYER
5 oz good-quality milk chocolate, coarsely chopped
1 cup creamy peanut butter
CHOCOLATE ICING
3 oz dark chocolate (60 to 72% cacao), coarsely chopped
1/2 tsp light corn syrup
4 tblsp unsalted butter
Make the Crispy Crust
Lightly spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray. Put the cereal in a large bowl and set aside. Pour 1/4 cup water into a small saucepan. gently add the sugar and corn syrup (don't let any get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil. Cook until the mixture reaches the soft-ball stage, 235°.
Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated and pour into prepared pan. Press the mixture into the bottom of the pan (not up the sides). Let cool at room temperature while you make the next layer.
Make the Milk Chocolate Peanut Butter Layer
In a large, non-reactive metal bowl, stir together the milk chocolate and peanut butter. Set over a saucepan of simmering water. Cook, stirring with a rubber spatula until the mixture is smooth. Let cool for 30 seconds, continue stirring. Pour the mixture over the cooled crust (roll the pan to spread evenly). Refrigerate for an hour, or until the layer hardens.
Make the Chocolate Icing
In a large, non-reactive metal bowl, stir together the dark chocolate, corn syrup and butter. Set over a saucepan of simmering water. Cook, stirring with a rubber spatula until the mixture is smooth. Let cool for 30 seconds, continue stirring. Pour the mixture over the peanut butter layer (roll the pan to spread evenly). Refrigerate for an hour, or until the icing hardens.
Cut into 16 squares. This can be stored in the refrigerator, covered tightly, for up to four days.
Dark chocolate and hazelnut torte.
The other day I had hazelnuts and chocolate so I decided to follow this recipe but I made a few changes ;) First you need about 140g hazelnuts. I didn't toast them but I finely chopped them in a food processor.
I then added 140g self-raising flour and 1 tsp bicarbonate of soda (and I completely forgot to add 140g sugar!).
I whisked 3 egg whites until stiff, then I quickly stirred 140g butter melted, 75ml milk and the 3 egg yolks into the dry ingredients. When the mixture was smooth, I stirred in one-third of the egg whites, then I gently folded in the rest. My son wanted to give me a hand :)
I poured the mixture into a tin, and baked it for 40-50 mins until the cake was golden and springy to touch. 
Whilst the cake was baking, I prepared the dark chocolate filling. I microwaved 100g dark chocolate with a bit of water and 1 tbsp clear honey and mixed it well to obtain a smooth consistency.When the cake was out of the oven and had cooled down a bit, I splitted the sponge in half. I gently spooned the chocolate filling over the first half.
To finish, I put the other half of the cake back on top to obtain this delicious torte (even without sugar!). 
Omaha Organic Blueberries @giapo
Yesterday I went to Omaha to meet with our supplier of organic bluberries and strawberries. It was an awesome experience, we learnt many things about crops and berries and did not have ideas. Farmer Rob was a great host.. I will be posting a video of the day including our informative interview with Rob our farmer and then me handpicking some fabulous blueberries, promptly turned into a fabulous giapo when I was back at the shop.
ciao gianpaolo.
STREAMING LIVE U2 GLOBAL WEBCAST CONCERT IN LA
It is amazing being part of the history. Giapo thanks U2 for the emotions given!!
And this would not have happened if www.youtube.com did not exist.
THERE ARE NOT WORDS!!!!! PEOPLE ARE CRYING HERE!!
U2 YOU ROCK!!!
CONGRATULATIONS TO SNATCHYBIATCH WHO WON THE GIAPO COLOURING COMPETITION!
Thanks God we now have a Giapo Coloring blog.
And the first online winner of our giapo coloring competition is("Snatchybiatch). She/he can come to the shop pick a waffle and two add ons to be mix on
our frozen surface all on us. Congratulations from all of us!!
Giapo
genuine italian gelato
279 Queen Street Auckland.
