dimanche 13 décembre 2009

Christmas giveaway ! :D

Hello everyone!
And yes, it's Christmas time again, and that means it's time for me to spoil you! ^_^

On Christmas day I'll be offering to one of my readers a limited edition print of Paper Birds... It's a 16x24 inches (40x60 cm) Giclee print on Museum paper, signed and numbered, one of an edition of 25 only.

So how can you win that print?
There are two ways to participate!

1. Comment on this journal entry and send me your favourite dessert recipe! I love baking cakes and I'm looking for new ideas...! Anything sweet is fine, cakes, smoothies, ice-creams...!
Post the banner advertising this giveaway on your own blog, and comment with the link!

I'll be drawing the winner from the hat on Christmas day. If you do both, your name will be in the hat twice! Don't forget to leave a valid e-mail address with your comment so that I can contact you if you win! ;)


Bonjour tout le monde !
Eh oui c'est Noël, ce qui signifie que c'est le moment pour moi de vous gâter ! ^_^

Le jour de Noël, j'offrirai à un de mes lecteurs un tirage en édition limitée de Paper Birds... C'est un tirage 40x60cm en giclée sur papier Museum, signé et numéroté parmi une édition de 25.

Alors, comment est-ce qu'on le gagne ce tirage ?
C'est très facile, il y a deux façons de participer...

1. Commentez ce journal en m'envoyant votre recette de dessert préféré ! J'adore faire des gâteaux mais je suis en panne de nouvelles recettes... Tout ce qui est sucré me va : gâteaux, smoothies, glaces...!
2. Postez la bannière ci-dessus sur votre blog pour faire un peu de pub à ce giveaway ! Et envoyez-moi un lien en commentaire !

Je tirerai le ou la gagnant(e) au hasard le jour de Noël. Si vous participez par les deux méthodes, votre nom sera deux fois dans le chapeau ! N'oubliez pas de me laisser une adresse e-mail valide pour que je puisse vous contacter si vous avez gagné ! ;)

117 commentaires:

  1. HI HI! omg i hope i win. this would totally un-depress my low budget christmas! Here is a link to my blog post about it :-) http://helloheath.blogspot.com/2009/12/awesome-giveaway-from-kmye-chan.html

    and here is a dessert recipe i really enjoy ;-P we made them for my best friend's wedding shower

  2. Bon Noel!

    My favorite dessert recipe...I would have to say for Creme Brulee.

    Preheat oven to 300 degrees F

    4 Egg Yolks
    1/2 Cup Sugar
    2 Cups Wavy Cream
    1 Tsp Vanilla
    Ramekins (tinfoil containers)

    ~beat the egg yolks with mixer for 5 minutes, until fluffy
    ~gradually beat in sugar
    ~add cream & vanilla, beat for 3 minutes
    ~pour into ramekins, to the top
    ~cook for 30-40 minutes, let sit for a few hours

    ~add sugar on top. then, either put it in broiler and check every few minutes, or use a confectioner's torch, going in gentle circles until it hardens and glazes.

    j'espere vous aimez sa...pardonnez-moi pour la mal francais ;)

  3. Ah je ne fais pas beaucoup de gâteau :/ mais si je dis le clafoutis (un de mes gâteaux préférés !) ça va ? clafoutis aux cerises *__*

    Je mettrais ta bannière sur mon blog ;)

  4. Oublié la recette ^^' en plus y a les photos :D nulle comme je suis, j'aime bien :) http://www.linternaute.com/femmes/cuisine/recette/288039/5070611835/clafoutis-aux-cerises.shtml miammmm !

  5. Aww, it's a beautiful print! :)

    Here's a favourite cake recipe of our family:
    except instead of putting in apricot jam, we slice apricots in half and put them on top :) it's really nice!


  7. The only recipe I have is for chocolate chip cookies... you probably don't want it, but if I can figure out how to do the banner thing, I would love to try this!

  8. My favorite dessert has to be Cherry tiramisu. You'll need:
    1 cup ricotta cheese
    1 cup confectioners' (powdered) sugar
    1/4 cup sour cream
    1/4 cup coffee liqueur
    1 1/2 cups shortbread cookie crumbs (about 30 (2-inch) cookies)
    1 (21-ounce) can cherry filling and topping
    Grated chocolate, for garnish (optional)
    Fresh mint leaves, for garnish (optional)


    Combine ricotta cheese, confectioners' sugar, sour cream and coffee liqueur in a large mixing bowl; mix well. Set aside.
    In the container of an electric blender or food processor, process cookies, in small batches, until finely crushed.
    Remove 6 cherries from cherry filling; reserve for garnish.
    To assemble dessert, spoon 2 tablespoons ricotta cheese mixture into each of six (8-ounce) parfait glasses. Add 2 tablespoons cookie crumbs to each glass; top each with 2 tablespoons cherry filling. Repeat ricotta, crumb and cherry layers. Finish each serving with an equal portion of the remaining ricotta cheese mixture.
    Garnish with reserved cherries, grated chocolate and mint leaves, if desired. Let chill 2 to 3 hours before serving.

    That makes about 6 servings. Have fun! (:

    my email is stefko_25@abv.bg

  9. love your work so here it is take a pear(remove core with a correr)a per person add it to a slow simmering pot of sparkling wine personally i like a rose or even a sparkling cabernet into wich you have place 1 cinamon stick 4 cloves and 3 table spoons of brwn sugar poach slowly the pears whilst doing this toast in a pan 3 tbls spoons per person of course ground hazelnuts then add nuts to a bowl of mascarpone cream cheese blend smoothly together then when pears are done using a ziplock bag with one end snipped off or a pipping bag fill the center of the pear with the mixture now reduce the poaching liquid also adding 1 cup more of brown sugar when its of a syrup like consistancy drizzle over ypour pears and serve

  10. Le saucisson au chocolat ! c'est une recette que j'ai appris en centre aéré je devais avoir 6 ans ! j'espère que tu l'aimeras !!

    Pour 6 personnes :
    # 200 g de chocolat
    # 100 g de beurre
    # 100 g de sucre glace
    # 1 oeuf
    # 10 Marshmallows (optionnel)
    # 150 g de petits bruns
    Préparation : 15 mn
    Cuisson : 0 mn
    Repos : 360 mn
    Temps total : 375 mn

    - Au bain-marie faire fondre le chocolat et le beurre. Lorsqu'il est fondu, le fouetter vivement pour obtenir un chocolat lisse.
    - Hors du feu ajouter l'oeuf entier en mélangeant très vite, puis le sucre glace.
    - Couper les biscuits en petits morceaux. Couper les cube de Marshmallow en 6.
    - Dans un grand saladier, mélanger le chocolat fondu, les biscuits et les marshmallows.
    - Verser cette préparation sur une large feuille de papier aluminium d'environ 30 cm de long. Replier l'alu tout autour de la préparation pour lui donner la forme d'un gros saucisson.
    Placer le saucisson au réfrigérateur pendant 6 heures pour qu'il durcisse.


    Désolé je sais pas comment on fait pour mettre les liens sur les images !

    AelizeA alias http://aelizea.deviantart.com/

  11. I figured it out! http://padawanpuddle.blogspot.com/2009/12/kmye-chans-christmas-giveaway-2009-hope.html

  12. :prances around with excitement:

    2) I use this recipe (http://allrecipes.com/Recipe/Fortune-Cookies-I/Detail.aspx) all the time for fortune cookies which I found online years ago. It's super easy and fun to do once you get the hang of it. Great to do with friends or for friends. The best part is making up the fortunes yourself and seeing the look on friend's faces when they read them :giggles:

    1) Posted info about your contest with the banner on my blog here: http://gldubois.blogspot.com/2009/12/adoring-other-artists.html

  13. Ce commentaire a été supprimé par l'auteur.

  14. http://windchimemelody.blogspot.com/2009/12/entering-contest.html
    There's my blog
    or link here

  15. My dessert which isn't really a dessert but a meal on it's own because they fill your stomach! XD I saw this once on a tv-show from Nigella Lawson.. she called them Choco-hoto-pots.

    What you need for 4 pots;
    - 125 gr un salted butter (and some butter to grease the pots)
    - 125gr dark chocolate (she said that you needed at least 60% cacao.. but we have done it with 50%.. but make sure to have as dark as possible!)
    - 150gr sugar
    - 3 eating spoons of flower
    - 2 eggs
    - 100g white chocolate chips or pieces.

    On how to make it.. I will let nigella herself explain:
    (starts at around 0:45)

    Seriously.. if you love chocolate, you should definitly make these ;D

    Hope you enjoy!
    My email adres is leamars007 [at] hotmail.com
    Good luck to everyone! (and a merry christmas ofcourse!)

  16. coucou!
    alors, ma recette préférée: le crumble
    500G de fruit
    125 g de beurre
    125 g de sucre
    200 g de farine

    mélange le beurre, le sucre et la farine jusqu'à ce que ça forme un sable.

    euh, ben pour la pub, ça sera sur ma gallerie DA
    beurre ton moule, mets les fruits, ajoute le sable et mets à cuire. retire quand le sable est doré et que le jus des fruits commence à faire des bulles.

  17. what a sweet idea! and what a beautiful print. <3
    well, one of my favourite desserts is vienna's specialty called "sachertorte". and it does taste best when homemade! let me share my family's wisdom...

    6 eggs
    200g butter or margarine
    300g sugar
    1 pack of vanilla sugar
    1 pack of baking powder
    300g flour
    1/4 l milk
    200g dark chocolate

    - part the yolk from the eggwhite; beat the egg white til it's stiff (add a little bit of salt)
    - blend butter, yolk, sugar and vanilla sugar until a foamy consistency is reached
    - mix the flour with the baking powder
    - melt the chocolate until it's creamy
    - blend it into the dozgh together with the milk and flour
    - carefully blend the dough with the beat egg white
    - pour the dough into a cake form and bake it in the oven at 170° for 1 hour

    250g dark chocolate (couverture)
    1 spoon of margarine/butter
    1 shot of rum

    - melt the chocolate together with margarine/butter (best microwave 1-1.5 min)
    - mix it and add the rum

    you can also add a bit of rum or egg liqueur to the dough. it makes the cake extra fluffy.

    enjoy baking!

    and here's a link to my blog with the banner:

    my e-mail is

  18. I would absolutely love the chance to win such a stunning print!
    as for a recipe...
    How do you feel about an easy to make cheesecake?

    The easy cheesecake recipe:

    1 graham cracker pie crust
    8 oz. soft cream cheese
    1/3 c. sugar
    2 tsp. vanilla
    1 c. sour cream
    8 oz. Cool Whip, slightly thawed

    Easy Cheesecake Recipe #1 Directions:
    1. Beat cream cheese until smooth, add sugar and mix well. Add sour cream and vanilla, mix well. Fold in Cool Whip.
    2. Spoon into pie crust and chill for 4 hours.

    I haven't personally tried this particular recipe, but the one my family uses takes quite a while to complete.
    You can contact me at flyingvampire95@gmail.com

  19. Oh! Mine's not that difficult but it's delicious!

    1 box plain white cake mix (I prefer Duncan Hines, but whatever works.)
    1 packet orange kool-aid

    Follow directions on cake mix, add kool-aid. Stir, bake! Frost with white buttercream frosting.

    This also works fabulously with any other flavor of kool-aid, but I like orange the best.

    http://danirat.deviantart.com <3

  20. Love your art!

    Here is a recipe that my grandmother used to make. It's simple, but delicious!


    1 cup light brown sugar
    ½ cup margarine/butter
    1 can pineapple (reserve juice)

    Melt margarine and pour into 10” cake pan (or melt it in an ovenproof skillet). Add brown sugar. Arrange pineapple slices on top.

    Cake batter:
    2 eggs 2 tsp baking powder
    1 cup sugar ½ cup juice from pineapple
    2 cups flour 1 tsp almond flavoring

    Beat eggs until light. Add sugar and beat on highest speed until sugar is almost dissolved. Add dry ingredients all at once and beat on low speed only until moist. Add juice all at once and beat only until blended. Pour over pineapple and bake 350 for 45 mins. Turn out onto a plate immediately

    Enjoy! lavinia@cox.net

  21. Merry Christmas!

    My favourite dessert is... well, there are too many! But lately I like to bake chocolate puddings :)


    100gr of Butter
    100gr of Refined sugar
    100 gr of Dark chocolate in pieces
    2 big eggs
    1 little spoon of vanillin
    2 spoons of flour

    Step 1
    Preheat the oven at 200ºC. Grease the molds. Put the butter and the dark chocolate in a heat-resistant bowl and melt them using a double boiler. Remove it until it's smooth and let it cool.

    Step 2
    Beat the eggs in a bowl with the vanillin, the refined sugar and the flour. Add the melted chocolate from the step 1. Put the mix into the molds and cook them in the oven over 12-15 minuter or until the puddings have blown up and they are settled outside but liquid inside.

    **You can eat the puddings with Vanilla Ice Cream (when the puddings are still hot) or with rapsberry sauce and some fresh rapsberries, it's delicious!**

    Hope you like them <3

  22. Ho ce serais magnifique comme cadeau...

    A la base ça peu paraitre simple e trouver une recette de patisserie vu que je suis patissière mais je n'ai que des recettes compliqué et qui demandent beaucoup de temps.... du coup je vais me rabatre sur une recette simple et rapide mais que j'adore (jen fait toutes les deux semaine tellement j'adore)

    Souflé au chocolat

    Pour 6 gros ou 8 petits

    300g de chocolat noir
    5 oeufs
    100g de sucre (prévoir en plus pour les moules)
    40g de beurre (prévoir en plus pour les moules)

    Préparer les moules, badigeonez de beure puis parsemer de sucre. Mètre au frigo.

    Préchaufez le four a 200°C ( ou thermoste 6-7 celon les fours)

    Faire fondre le chocolat avec le beurre (bain marie ou micro onde...pour le micro onde il faut faire bien attention pour ne pas cramer le chocolat pour cela je conseille de mètre en décongélation et de remuer souvent avec une marise)
    Séparer les banc d'oeuf des jaunes
    Mélanger les jaunes d'oeufs avec le chocolat et remuer pour obtenir un mélange lisse
    Monter les blanc en neige avec la moitié du sucre.Lorsque les blanc sont bien monté ajourter le reste du sucre pour continuer a rafermir.
    Ajouter petit a petit les blanc dans les chocolat et les oeuf avec une arise pour ne pas faire tomber les blancs.

    Répartir a environs 2/3 de la hauteur des moules

    Enfourner pour 7 a 8 minutes

    Servir en sortie du four.

    Voila cela prend au grand max 30 minute avec la cuisson.

    Si tu as une demande de recette en particulier il suffit de demander ^^

  23. It's hard to pick a favorite dessert! Lately I've been making a lot of bread pudding. It's amazingly versitle. The basic recipe is:

    4 eggs
    2 cups half and half or whole milk
    1/2 tsp. vanilla extract
    1/4 tsp. other extract
    1 tsp. spices
    8 cups diced day-old bread
    1 cup "additions"

    1. Mix the eggs, dairy, extracts and spices.
    2. Add bread to a buttered slow cooker.
    3. Mix bread and "additions".
    4. Add dairy mixture and stir carefully.
    5. Let sit 5 minutes, then stir again.
    6. Cook (covered) on high for 3 hours, then remove the cover and cook on low for 1/2 hour.
    7. Serve! Or refrigerate and have for breakfast.

    Additions: chocolate chips (any type), dried fruit, nuts, mini marshmallows, toffee pieces, butterscotch chips, peppermint chips. I'm sure you can think of more!

  24. Around this time of year my family and I all make Jell-o Cookies. They're great because they're a nice light cookie, and you can make them in almost any flavour :)

    Jell-o Cookies

    1-3/4 cups flour
    1/2 tsp. MAGIC Baking Powder
    3/4 cup butter, softened
    1/2 cup sugar
    2 pkg. (85 g each) JELL-O (Any flavour)
    1 egg
    1 tsp. vanilla


    PREHEAT oven to 400°F. Mix flour and baking powder; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar and 1 pkg. of the dry jelly powder, beating until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition.

    SHAPE dough into 1-inch balls. Place cookies 2 inches apart, on ungreased baking sheets. Flatten with bottom of clean glass. Lightly sprinkle with remaining pkg. dry jelly powder.

    BAKE 8 to 10 min. or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature.


  25. Bon ben moi je suis nulle en cuisine (c'est monsieur qui cuisine) mais j'aime faire des tartes aux pommes. Pour avoir plus de saveurs, je prends plusieurs variétés de pommes. Sur la pâte, j'étale du miel, soupoudre de cannelle. J'émiette des biscuits pure beurre mais je pense que le spéculos pourrait aussi bien faire l'affaire. Je dispose les pommes et quelques minutes avant la fin de la cuisson, je remet de la cannelle dessus (pour pas que ça crâme). Les kilos garantis !!! Bon c'est pas compliqué et un peu nul mais je suis pas très douée.

  26. I *LOVE* deserts, my favourite is something I found about a year ago and is quite easy to make, and its of my favourite type of anything: pumpkin! They are pumpkin spice cookies :D
    The picture is scanned directly from my "best deserts" magazine :)) [btw, this is velvet-moonlight from deviantart]

    Enjoy! And I hope you make them, they are delicious! <3

  27. I hope Im making the comment where I should, because Im not good at all with French lol.
    I also lovee cooking! And I adore cranberries, so here's a recipe that includes a video of some cookies I made once: http://allrecipes.com/HowTo/Cranberry-Oatmeal-Cookies-Video/Detail.aspx

    My email is yolanda.reese@hotmail.com
    Thanks!!! Merry XMAS!!!

  28. wow. this is amazingly generous of you :D
    we dont really celebrate holidays in full scale here, but i can share u one my easy as pie recipes. seriously. its from a kids cook book and its amazingly good.! yes im proud i cook from a kids cook boook LOL

    apple crumble:

    4 medium cookiing apples
    1/4 cup brown sugar
    1/2 teaspoon ground cinnamon
    1/4 cup water
    1 cup all purpose flour
    2/3 cup granulated sugar
    1/2 cup (1 stick) butter (soft)

    heat oven to 375oF
    cut apples into slices (peel if desired) and chuck it into a pan
    put brown sugar and cinnamon in a bowl, mix and sprinkle on apples
    pour water over
    put flour granulated sugar and butter into another bowl, crumble with ur finger tips, dont over mix it!
    crumble onto the apples
    bake 45-50 min until apples r soft top is golden brown
    cool and serve with icecream?

    this is a sure fail recipe i guarantee it! and tastes awesome :D

    and link here: http://sovartjournal.blogspot.com/

  29. oh so sorry i forgot to include my email is kidinheart@gmail.com :O
    i really carn read the french here so its.. rather disorientating. lol.

    and i meant sure NOT fail recipe. oh gods. its 3am and im typing gibberish.

  30. I'll give you the recipie for my mother's carrot cake. It is my favourite cake.

    3 Eggs
    7 floz Sunflower oil
    2 floz Milk
    2 tsp Vanilla Essence
    14 oz Soft brown sugar

    1 tsp Nutmeg
    2 tsp Cinnamon
    1 tsp Bicarbonate
    1/2 tsp Salt
    10oz Plain wholemeal flour
    12oz Grated Carrot
    3oz Dessicated coconut

    Mix all wet ingredients together in a large bowl then fold in all dry ingredients, put in a lined 8" cake tin.

    1 3/4 - 2 1/4 hrs


    Personally I prefer this cake uniced.

  31. Fabulous idea Kmye, I hope I am lucky enough to win!
    Here is a recipe for my favourite cake, which also is a good way of using up left over ripe bananas:

    Banana & sultana cake

    4oz Self raising flour
    2oz Butter
    2oz golden brown sugar
    1 large egg
    2oz sultanas
    1 large (or 2 small) ripe banana/s
    1 tsp mixed spice
    half tsp of vanilla essence

    Blend the sugar and soft butter together, blend in the egg. Mash the banana and add to the butter & sugar, add the mixed spice, vanilla and sultanas. Sieve the flour into the wet mixture and mix well. Bake at 180 degrees for 45 minutes in a 1lb loaf tin that is lined with baking parchment.

    Sarah Billingham blackdove89@yahoo.co.uk

  32. What a wonderful opportunity! The print is one of my favorites ^__^

    These are one of my favorite cookies and are excellent if you like almonds or marzipan! http://smittenkitchen.com/2009/04/chewy-amaretti-cookies/

    [My email is evphaedrielle@yahoo.com]

  33. I think I have to oddess fuge Recipe here:D I found it in A Paula Dean Cook book, I found it too odd not to make. It is (Drum Roll)... Chocolate Velvete Fudge.

    2 Sticks of butter
    8 oz. Velveeta Cheese, cubed
    1 1/2 pounds of Powdered Sugar (About 5 Cups)
    1/2 cup unsweetened cocoa
    1/2 cup non-fat dry Milk
    2 TEAspoons Vanilla Extract
    2 cups chopped Pecans or walnuts {Optional}

    Buttered 9"x9"x2" pan.

    Melt butter and cheese togeter in a saucepan over medium heat. Rmove from heat and Shift cocoa and sugar in to cheese mix, Mix well.
    Then add the Milk,1 1/2 cup nuts and vanilla.
    Plcae in Buttered pan, press on top with 1/2 cup nuts and chill untill firm.

    Cut and enjoy!

    Happy Holidays to everyone,

  34. Hey there!

    When I read about the giveaway on your blog I was so excited and wanted to enter.

    So here is my favorite chocolate cake recipe. It's pretty simple. :)

    1/2 cup Self-raising flour
    1/2 cup Superfine Sugar
    2 level Tbsp Cocoa
    pinch Salt
    1/4 cup Melted butter
    1/2 cup Milk
    1 Egg
    a little Vanilla

    Oven Temp ~ 350° Baking Time ~ 35 - 40 Min.
    Pan Type ~ 7 inch cake pan

    Preheat Oven, Grease and flour pan.Place all ingredients into a mixing bowl in the above order. Beat well for 2 minutes. Pour into a prepared pan. Bake in preheated oven until cake test done, when using a toothpick.

    So this was my favorite dessert. Hope you enjoy it! I'll advertise this giveaway on my blog too.
    I really hope to win because I LOVE your work.

    [My email address is dimitris_02@hotmail.com]

    Have a nice Christmas time.

  35. Hey this sounds like fun!

    Well here is a favorite of mine: Buttercotch Chocolate Cake!

    1 package (18-1/4 ounces) chocolate cake mix
    1 jar (17 ounces) butterscotch ice cream topping
    1 carton (8 ounces) frozen whipped topping, thawed
    3 butterfinger candy bars, coarsly crushed

    Prepare snd bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely. Spread with whipped topping; sprinkle with candy bars. Refrigerate for at least 2 hours before serving.

    [My email is MasterQuest55@yahoo.com]

  36. Swedish "kladdkake-muffins"

    2 eggs
    2 dl sugar
    5 ml Vanilla sugar
    50 g butter
    0.5 dl Cooking oil
    1 dl Golden syrup
    2 dl Wheat flour
    1 dl Cacao
    1 tsk Baking powder
    1 pinch of salt
    100 g dark chocolate 70%
    Whipped cream and fresh berries to go with it.

    1. Preheat the oven to 175 degrees.

    2nd Whisk the eggs, granulated sugar and vanilla sugar and white and very fluffy.

    3rd Melt butter, pour in cooking oil and syrup, mix it with egg mixture.

    4th Mix the flour, cocoa, baking powder and salt and fold gently into the batter.

    5th Chop chocolate and melt it in a water bath (in a bowl over boiling water) and mix it with the batter.

    6th Place the paper in a muffin tin and fill the molds to 2 / 3 of batter.

    7. Bake them in the middle of the oven for about 12 minutes. Cupcakes collapse in the middle when they are levied. Allow to cool.

    8. Garnish with a dollop of lightly whipped cream and fresh berries.

    And here's a link to my journal where I posted the banner: http://raewena.livejournal.com/918.html

    You can contact me on this adress: thirith@hotmail.com

  37. Hey it's Dimitris again. I commented before with a chocolate cake recipe. :) Here is the link to my blog entry advertising your giveaway. http://nepenthesblog.blogspot.com/2009/12/kmye-chans-print-giveaway-2009.html


    [My email address is dimitris_02@hotmail.com]

  38. Hehe, super une print !
    Ma recette préférée c'est les petits moelleux au chocolat. Ca a toujours beaucoup de succès :D. Le secret c'est de faire gaffe a ce qu'ils cuisent juste assez mais soient encore fondant a l'intérieur, et parfois les faire cuire assez pres du haut du four ca marche bien.
    J'ai dessiné une fois la recette sous forme de bd, donc je te passe le lien, ca sera plus drole :D .. enfin en espérant que ca compte quand meme !

    :D enjoy !

  39. This is my favorite ever-Baklava. It's popular around thanksgiving. It's a Mediterranean snack!


    I don't know how to make it myself since I've personally only bought it~ but my grandmother used to make it!


  40. oh, I would love it if I won!

    my favourite dessert has to be:

    Marble Brownies

    Cream Cheese Filling (recipe below)
    1/2 c. butter
    1/3 c. unsweetened cocoa
    2 eggs
    1 c. sugar
    1 tsp. vanilla
    1/2 c. unsifted all-purpose flour
    1/2 tsp. baking powder
    1/4 tsp. salt

    Prepare Cream Cheese Filling; set aside. Melt butter in a small saucepan; remove from heat. Stir in cocoa; cool. Beat eggs in small mixer bowl until foamy. Gradually add sugar and vanilla; blend well. Stir in flour, baking powder and salt; add chocolate mixture. Spread 2/3 of chocolate batter into a greased 9 inch square pan.
    Spread Cream Cheese Filling over chocolate. Drop spoonfuls of remaining chocolate batter onto cream cheese layer. Gently swirl chocolate batter into cream cheese layer with a spatula to marble. Bake at 350 degrees for 40 to 50 minutes or until brownie springs back when lightly touched in center. Cool completely in pan; cut into squares. Makes about 20 brownies.


    1 (3 oz.) pkg. cream cheese, softened
    2 tbsp. butter, softened
    1/4 c. sugar
    1 egg, slightly beaten
    1 tbsp. all-purpose flour
    1/2 tsp. vanilla

    Blend cream cheese, butter and sugar in small mixer bowl; beat until fluffy. Add egg, flour and vanilla; blend well.


    [my email address is MyKatieBug@msn.com]

  41. Blackberry Cobler- makes a small 9' pie
    2 1/2 cups blackberries
    2-4 tbs raw sugar
    1. Preheat 350F
    2. Mix fruit and sugar, then set aside

    1/4 cup raw sugar
    small pinch of salt
    1/4 cup whole wheat flour
    2 tbs quick cooking instant oatmeal(the kind that cooks in 1 muinute)
    1tsp baking powder- optional (if youlike yours dense, omit it)
    6tbsp fat free soy milk or other non-dairy

    1. lightly grease shallow 9' pie dish
    2. mix all batter ingredients together
    3. pour into pie dish and spread around so it is even
    4. place blackberry mixture on top- DO NOT MIX
    5. bake 25-30 minutes, cobbler will turn brownish and into a 'cake'


  42. When it's cold outside I get a craving for red fruit and dark chocolate so I make this:

    Easy Chocolate Cherry Dessert


    * 2 (29 oz) cans cherry pie filling .
    * Cool Whip, for topping camp .
    * 1 (18 oz) box chocolate cake mix .
    * 1/2 c butter or margarine (or 1/3 c oil)


    * Step #1 Spread cherry pie filling in greased 9 X 13 inch pan.
    * Step #2 Mix dry cake mix with butter or oil & spread over cherries.
    * Step #3 Cook for approximately 35 mins at 350 degrees.
    * Step #4 Take out & let cool.
    * Step #5 After cooling spread Cool Whip over top & garnish with a cherry.
    * Step #6 Enjoy! :D


  43. http://allrecipes.com/recipe/french-lace-cookies/detail.aspx

    Yummy cookies =D

    and my email address is: d_for_deadly@msn.com

  44. My mom likes to call it "NO-Banana-Split Dump Cake". It's yummy. =D

    1 can crushed pineapple
    1 can strawberry pie filling
    1 box moist yellow cake mix
    2 sticks of butter
    1 cup of chopped pecans
    vanilla ice cream

    In a 9 by 13 pan, spread crushed pineapple. On top of that, layer the strawberry pie filling. Sprinkle dry cake mix over the filling.
    Melt the butter and drizzle it over the cake mix. Sprinkle with chopped nuts.
    Bake at 350 degrees F for 45-55 minutes.
    Serve with vanilla ice cream.

    My email is: sassygirl_2@sbcglobal.net


  45. This is an amazing way to fill your recipe book! Excellent idea! SO my favorite recipe is Tarte de Natas or Cream Pie:

    What you need -
    2 packages of cream
    1 can of sweetened condensed milk
    5 sheets of colorless gelatin
    6 biscuits reduced to powder

    How to do it:

    Whip the cream well, then we can add the condensed milk and mix. Bring to the boil a pan with a little water to melt the gelatin until they are completely liquid, remove from heat and add up quickly the mixture. Sprinkle the pie shaped pan (don't know what to call it, so it's the thing where you make pies) with biscuit reduced to powder, pour the mixture and re-throw the rest of the wafer/biscuit powder. Go to the fridge. =)

    The link to the post on my blog is: http://fireflysketchbook.blogspot.com/2009/12/give-away-from-kmye-chan.html

    And my email: kaleb20@gmail.com


  46. This will make my holiday. Good luck to everyone!

    And my email address is savaness1[at]gmail[dot]com

    My favorite dessert is home-made blueberry ice cream.

    1 cup fresh blueberries
    1 cup milk of choice
    add vanilla crystals to taste

    Freeze fresh blueberries in freezer. Once properly frozen, place in blender. Add 1 cup milk and a pinch of vanilla crystals (or to taste).

    Blending: Start blending slow, then at a steady rate, increase speed to maximum. Stop immediately when blend thickens. Do not over blend or else the mixture will liquify. If it did, pour in bowl and leave in freezer until soft serving.

    I hope you enjoy!

  47. Ce commentaire a été supprimé par un administrateur du blog.

  48. sweet deal
    I like haystacks... you can roll them to look like reindeer poop lol

    just cook 2 cups of sugar, 1/2 cup milk 1/2 cup butter for 3 minutes then remove from heat. Add 1 tsp salt, 4-6 tbsp of cocoa, 1 cup shredded coco nut and 3 cups of rolled oats. Mix together then just drop them on a sheet like you would with cookies, put them in the fridge, let cool and eat mmm.


  49. Bonjour bonjour, je voudrais participer !
    Alors par contre je n'ai pas de recette à proposer, puisque je suis devenue presque allergique au sucré et du coup je ne mange quasiment plus de gateau, dessert, etc... Oui, je sais, c'est triste :p

    Donc du coup j'ai choisi l'option n°2 et j'ai fait un petit post sur mon site à moua : http://www.onirography.com/?p=242

    (à noter que si ça t'intéresse, j'ai un concours du même genre ^^)

    Voilou, zoubis ^^

  50. Hello!

    Je te transmets une recette d'Agatha Christie, un gâteau au chocolat à tomber par terre, qui s'appelle, reine du polar oblige,... "La mort exquise".

    250 gr de chocolat noir
    6 oeufs
    150 gr de sucre
    40 gr de farine
    150 gr de beurre

    Préchuaffe ton four à 180° et fais fondre le beurre. Pendant ce temps fais fondre le chocolat au bain marie, puis ajoute le beurre et mélange bien pour obtenir une crème bien lisse. Casse les oeufs, sépare les jaunes des blancs. Ajoute les jaunes et le sucre au chocolat. Bats le mélange au fouet pour qu'il soit onctueux.
    Bats les blancs en neige ferme et incorpore-les délicatement au mélange. Ajoute la farine en pluie, délicatement pour ne pas casser les blancs.
    Beurre le moule, verse-y le mélange et fais cuire pendant 30 à 35 min. à 180°. Souvent je parsème le dessus du gâteau de morceau de chocolat avant de le mettre au four.

    Voilà j'espère que ça te plaira
    Mon adresse email: tinuviel.19@bluewin.ch

  51. Hi there. I'm a big admirer of your art, and I'd love to have that print.


    I've posted up a bit about your giveaway, and here's my favorite desert recipe.

    French Puffs

    3 tablespoons Shortening
    3 tablespoons Butter
    1/2 cup Granulated Sugar
    1 large Egg
    1/2 cup Milk
    1 1/2 cups Flour
    1 1/2 teaspoons Baking Powder
    1/2 teaspoon Salt
    1/4 teaspoon Ground Nutmeg
    1/4 cup Butter, melted
    1/3 cup Granulated Sugar
    3/4 teaspoon Cinnamon

    Oven Temp: 350°
    Recipe Cooking Time: 20 – 25 minutes
    Pan Type: muffin pan


    Preheat your oven, spray muffin pan with non stick spray.

    In a mixer bowl cream the shortening, butter and sugar until fluffy.
    Add the egg and beat well.
    Stir in the milk.
    Add the flour, baking powder, salt and nutmeg, mix until well blended.
    Fill muffin cups 2/3 full.
    Bake French puff muffins until golden brown.

    Melt the butter in microwaveable bowl.
    Mix the cinnamon and sugar in a small bowl.
    When puff muffins are golden brown remove from oven, dip into melted butter and then into the cinnamon mixture.
    Serve french puff muffin while still hot.

    My email address is Addiemkav@gmail.com


  52. Hi, very excited about this.
    My favourite recipe is a Japanese Cheesecake from
    I remembered eating it when I was 8 years old and finally found the recipe for it two years ago. After that, I have been baking it to impress people so that I am sure that the recipe work and taste fantastic. Oh, and I don't think that the jam glazing is needed but it does make it look prettier.

    SERVES 6 -8 (change servings and units)

    7 ounces cream cheese, at room temperature
    1/4 cup whole milk
    1/2 cup superfine sugar (caster sugar)
    3 eggs, separated
    1/4 cup cornstarch (don't use flour)
    2 tablespoons lemon juice
    1/2 teaspoon cream of tartar
    2 1/2 cups boiling water
    For the glazing
    2 tablespoons jam (Apricot or Strawberry)
    1/2 tablespoon water


    1.Preheat oven to 350 degrees.
    2.Spray a 9-inch cake tin with cooking oil spray.
    3.Beat cream cheese with milk to soften.
    4.Add half of the sugar, egg yolks, cornstarch and lemon juice.
    5.Beat until smooth.
    6.Beat egg whites in a separate bowl until foamy.
    7.Gradually add remaining sugar and cream of tartar, beating on high speed until soft peaks form, about 8-10 minutes.
    8.Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
    9.Pour into cake pan and smooth the surface.
    10.Place cake pan into a larger roasting pan and place in lower rack of oven.
    11.Pour enough water into the roasting pan to come half way up the side of the cake pan.
    12.Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
    13.You can eat like this, or you can put jam on top of it.
    14.Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
    15.Then spread the glaze on top of the cake.
    16.If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.

    Merry Christmas.

  53. here's one of my fav dessert recipe

    *16 Tbsp. (2 sticks) unsalted butter, at room temperature.
    *2/3 cup plus 3 Tbsp. confectioners' sugar
    *1 large egg yolk
    * 1 tsp. vanilla extract
    *2 1/2 cups all-purpose flour
    *1/4 tsp. salt
    *Jam of your choice
    1) preheat over to 325'F
    2) Beat butter and sugar until fluffy. beat in egg yolk and vanilla, then flour and salt.
    3) Wrap dough in plastic wrap and refrigerate.
    4) roll out dough on floured surface (also helps to flour your rolling pin because the dough is sticky)
    then cut them out into any shape you like :) and put thedough on a cookie sheet.

    They bake for about 10-15 minutes or until edges are golden brown. Remember to let them cool off for a good 5 minutes. Then spread the jam of your choice on the top and add some powdered sugar on top. Or sandwich them. Enjoy.

    nom nom

    here's a pic of some I made. so you can see what they look like

  54. I forgot to put my email above ^


  55. merry christmas~

    here is a recipe for :
    Chocolate Chip Meringue Cookies

    1- 6 ounce bag of good semi sweet chocolate chips
    4 egg whites
    1/4 teapoon of salt
    1/4 teaspoon of cream of tartar
    1 1/2 cups sugar
    1 teaspoon vanilla

    Preheat oven to 300 degrees.

    Chop the chocolate chips very fine. Even if you by the mini chips, it's good to chop them as fin as possible because the little chopped "dust" mixes in well to batter.

    Beat the egg whites in a glass (not metal) veryclean dry bowl until they are foamy. Add the cream of tartar and the salt. Beat until they are stiff, but not dry, and they hold their peaks well. Add sugar while beating, 2 tablespons at a time, until all is incorporated. Gently fold inthe chocolate chips and vanilla.

    Line cookie sheet with parchment paper or a brown paper bag. Drop the dough onthe paper by the Tablespoon. Bake for 25-30 minutes and they will literally melt in your mouth.

    email: changeweaver at gmail

  56. I hope it doesn't have to be a recipe that *I* made up myself, but I HAVE to share this!!! :)

    They're called Caramel Puffs, and they're SO simple.

    Just take large marshmallows, and dip them into melted caramel (I'm not sure if you can buy caramel candies and just melt them down, but the recipe suggests making your own). Then you dip the caramel end in crushed pretzels and then set it on wax paper to harden. Then drizzle the marshmallows with a little melted chocolate!

    Not really a baking recipe, but it's a cute dessert treat!

    Merry christmas!

  57. Rhubarb crumble is a favorite of mine! Especially when my Grandma makes it.


    10 sticks of rhubarb
    4 tbsp water
    8 tbsp caster sugar
    1 tsp powdered ginger
    110g/4oz butter, softened
    110g/4oz demerara sugar
    180-200g/6-7oz flour

    To serve:
    double cream


    1. Preheat the oven to 180C/350F/Gas 4.
    2. Cut the rhubarb into 7½cm/3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
    3. Once cooked, remove from the oven, sprinkle over the ginger and mix well.
    4. Fill an ovenproof dish about 4cm/1½in deep with the rhubarb.
    5. Rub the butter into the flour and sugar to make the crumble toppping. Sprinkle over the rhubarb and bake in the oven.
    6. Remove and serve warm with custard


  58. This is my favourite because it so simple and you can sheat and just use the supermarket bought pastry shells.

    Raspberry Tarts

    450ml thickened cream
    1 1/2 teaspoons vanilla bean paste
    ¼ cup icing sugar, plus extra, to serve
    3-4 punnets fresh raspberries

    Sweet shortcrust pastry
    2¼ cups plain flour
    1/4 cup icing sugar
    125g unsalted butter, softened
    2 x 59g eggs

    Serves 8


    1. For sweet shortcrust pastry, combine flour and icing sugar in food processor, process to combine. Add butter and process to fine crumbly texture. Add eggs and process until pastry comes together. Knead lightly on floured surface until base is smooth, pat the top to flatten slightly then wrap in baking paper and refrigerate 20 minutes or until firm enough to roll out.

    2. Preheat oven to 200°C (180°C fan forced).

    3. Roll out dough on a lightly floured work surface, use pastry to line base and side of 3cm deep, 24cm loose-based tart tin. Trim off any excess pastry, prick the base all over with a fork, then refrigerate for 10 minutes.

    4. Place sheet of baking paper over the pastry and three-quarters fill with raw rice or beans. Bake blind for 15 minutes or until edges are light golden. Remove paper and rice and bake further 10 minutes or until base is dry and pastry golden. Set aside to cool in tin. Transfer pastry case to serving plate.

    5. Whip the cream, vanilla and icing sugar together until thick. Spoon whipped cream into pastry case, then spread evenly. Scatter with raspberries and sprinkle with icing sugar.

    My email: lil_miss_kombi_crazy@hotmail.com

  59. These are so good I literally ate a batch of these all by myself! (I made cupcakes!):

    my mail: azulpopp@hotmail.com

  60. Salut !

    Alors d'abord ma participation avec la bannière sur mon blog : http://alexiel-chan.blogspot.com/2009/12/kmye-chan-christmas-giveway.html

    Ensuite j'ai ma petite recette, simple et délicieuse. Etant d'origine portugaise voici l'un des nombreux desserts qu'on a à Noël.
    Il s'agit de mon préféré : L'aletria. Qu'on pourrait décrire comme une sorte de riz au lait mais avec des vermicelles. Et comme tout bon Portugais on aime y mettre de la cannelle.

    Comme tous les plats de Noël portugais c'est un dessert très humble, fait avec de la nourriture de base. (Et les desserts Portugais sont souvent très sucrés. ^^)

    Pour le détail de cette recette :

    Il existe des variantes où certains préfèrent mettre de l'eau à la place du lait et d'autres font moitié eau et moitié lait.

    Si tu veux d'autres recettes de Noël d'un repas typiquement portugais cet article est plutôt bien fait :
    PErsonnellement moi à tous les Nöel on mange à peu près ce qu'ils disent xD Beignets de morue, morue, pommes de terre, choux portugais, et bien sûr les desserts en particulier l'aletria et les rabanadas (que j'adore préparer mais que j'en mange la moitié pendant la préparation) qui est en fait du pain perdu mais avec de la canelle dessus ^o^
    (ya juste le bolo rei qu'on fait pas à Noël qui est plus pour début janvier chez nous)

    mon email : alexieldu10@hotmail.com

  61. Ce commentaire a été supprimé par l'auteur.

  62. Ooh, I'd love to enter <3

    Let's see here... Think I'll have to go with a southern red velvet cake with cream cheese frosting.
    Red Velvet Cake

    1 cup of butter
    2 cups of sugar
    1 teaspoon vanilla
    3 eggs
    1/2 cup cocoa
    1 bottle (16 oz.) red food coloring
    1 cup buttermilk
    3/2 cups flour
    1 teaspoon baking powder
    1/2 teaspoon salt

    Preheat oven to 350 degrees F and grease and flour two 9-inch cake tins. Cream together softened butter and sugar, add vanilla and eggs. Beat well. In separate bowl, combine cocoa and red food coloring into a paste and add to batter. Mix power, salt, and flour; add to batter alternately with buttermilk. Divide batter into pans, bake for 30-35 minutes, cool.
    Cream Cheese Frosting

    8 oz. cream cheese (one package) softened
    3 cups powdered sugar
    1 tablespoon milk

    Mix all ingredients together with hand or stand mixture until at the desired consistency, add more powdered sugar or milk if needed. Frost cake. Decorate with sprinkles, melted chocolate, candy. Eat. Enjoy.

  63. Paper birds is my favorite piece of yours, I desperately want one, (been trying to save up but bills keep piling up) I am going to keep my fingers crossed. Thank you for posting this opportunity, you are very kind and talented.

    I am a fan of cheesecake, (though I tend to make it a little different every time)


    * 1 1/2 cups graham cracker crumbs
    * 1/2 cup white sugar
    * 1/4 cup butter, melted
    * 5(8 ounce)packages cream cheese,softened
    * 5 eggs
    * 2 egg yolks
    * 1 3/4 cups white sugar
    * 1/8 cup all-purpose flour
    * 1/4 cup heavy whipping cream


    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch pan.
    3. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
    4. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.

    You can have it plain or to dazzle it up by topping it with fruit and/or drizzling it with chocolate.

    email: gaiascully@hotmail.com

  64. This is such a great idea! I love all of your works but this one has to be one of my favs!

    My favourite dessert of all time would have to be flan.

    For the flan:
    4 cups whole milk
    2 strips lemon zest
    1 cinnamon stick
    5 whole eggs
    2 egg yolks
    1 cup granulated sugar
    For the caramelized sugar coating:
    1/2 cup sugar

    Preheat the oven to 300ºF.
    1. To prepare the caramelized sugar coating, spread the sugar evenly in the bottom of a heavy saucepan and place over medium-low heat. It may take several minutes before the sugar begins to melt. Without stirring, watch the sugar closely as it begins to liquefy at the edges. All of it will slowly turn first into a yellowish and then golden syrup and finally into a brown caramel sauce.
    2. When the liquefied sugar is turning from golden to brown, immediately remove the saucepan from the heat. (If you miss this point, the sugar will quickly turn too dark and taste bitter and you will need to discard it and begin again.)
    3. Working swiftly, pour the liquid caramel into 12 custard cups each 3 1/2 inches in diameter and tilt to cover the bottom and sides evenly. It is important to do this transfer quickly, as the change in temperature causes the caramel to solidify rapidly. Set aside.
    4. In a saucepan, combine the milk, lemon zest, and cinnamon stick over high heat and bring to a boil. Immediately decrease the heat to low and simmer for 10 minutes to infuse the milk with the flavor of the seasonings. Remove from the heat and let cool.
    5. In a bowl, combine the whole eggs, egg yolks, and granulated sugar and whisk until foamy. Pour the cooled milk through a fine-mesh sieve held over the egg mixture and whisk until well blended. 6. Pour the mixture into the coated custard cups.
    7. Arrange the custard cups, not touching, in a large, deep baking pan or roasting pan. Pull out the oven rack, put the baking pan on it, and pour boiling water to a depth of about 1 inch into the pan to create a water bath. Bake for about 1 1/2 hours, or until set when tested with a thin-bladed knife in the center.
    8. Carefully remove the water bath from the oven, and then carefully remove the custards from the water bath and set aside to cool completely.
    9. You can cover and refrigerate the cooled custards and serve them cold, or you can serve them at room temperature. One at a time, run the knife around the inside of each cup to loosen the edges of the custard and then invert the flan onto a dessert plate.

    email: lavendergrl1@hotmail.com

  65. soccershortie25@hotmail.com

    Colorful Rasberry Smoothie Recipe

    1 medium banana
    1/2 cup of red raspberries (or strawberries)
    1/2 cup of black raspberries (or blueberries)
    1/2 cup of yogurt
    1/2 cup of ice


    Cut the raspberries into small pieces that will fit through a straw. Blend the banana, ice, and yogurt with the black raspberries. the strong dye of the raspberry will create a dark coloring. Add a few pieces of the red raspberry at the bottom of the cup, pour the smoothie 1/4 then add more pieces of the rad raspberry. Finish at the top with more pieces and enjoy.

  66. hollandh@shawnee.edu


    4 sq. unsweetened chocolate
    1/2 c. butter
    2 c. Domino granulated sugar
    4 eggs
    2 tsp. vanilla extract
    1 c. all-purpose flour
    1 tsp. baking powder
    1/2 tsp. salt
    1 c. chopped walnuts

    Melt chocolate and butter over low heat until just melted. Remove from heat, stir in sugar; add eggs and vanilla and mix until well blended. Stir together flour, baking powder and salt; stir into chocolate mixture. Stir in nuts.

  67. zachspunkette3@yahoo.com



    1 cup graham cracker crumbs
    3 tablespoons sugar
    1/4 cup butter, melted


    24 ounces cream cheese, softened
    3/4 cup sugar
    1 teaspoon vanilla extract
    3 eggs
    16 ounces cherry pie filling, chilled

    Combine crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 350°F, 10 minutes.

    Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Bake at 450°F, 10 minutes. Reduce oven temperature to 250°F; continue baking for 30-40 minutes. Loosen cake from rim of pan.

    Chill. Spread cherry pie filling over cheesecake before serving.

    Makes 10 to 12 servings.

  68. Bon je me lance alors:)

    Dessert Magique:)


    200gr de coulis de mures filtré
    150gr de sucre
    150gr de farine
    150gr de beurre
    100gr de pépites de chocolat blanc
    3 oeufs

    Mélangez le sucre et les oeufs entier.
    Au bouts de qqs minutes ajouter le beurre en pommade, puis la farine.
    Mélangez bien a nouveau, puis ajoutez le coulis, de mures ainsi que les pépites de chocolat blanc.
    Versez dans des petits moules individuels.
    Enfournez 20 minutes a 180°.

    Miam:)C'est pret!!

  69. DarkmasterUndertaker13 décembre 2009 à 21:13

    I'll join :)

    Now, I have no blogs, but I know of a dessert I love:


    * 1 cup of water
    * 1/2 cup of butter
    * 1/4 tablespoon of salt
    * 1 cup of flour
    * Saucepan 3 qt.
    * 3 or 4 eggs
    * Bowl
    * Pastry tube with a large tip
    * Frying pan
    * Cooking oil
    * Paper towels
    * 1/2 cup of sugar
    * 1/4 tablespoon of cinnamon
    * 4 oz. of dark chocolate
    * 2 cups milk
    * A small saucepan
    * 1 tablespoon of corn starch
    * Whisk

    So, you go and place the water, butter, salt and flour in a saucepan and bring to a boil. Stir over low heat until the mixture congeals into a ball (about 1 minute).
    Remove the pan from the heat source.
    Beat the eggs in a bowl until they are smooth, then stir them slowly into the mixture. The resulting dough should be fairly thick, but also smooth and pliable.
    Heat the cooking oil in a frying pan or skillet until it is sizzling.
    Spoon the dough mixture into a pastry tube and squeeze it out into lengths of 4 to 5 inches apiece.
    Place each strip of dough on the skillet (3 or 4 at a time). Cook them for about 4 minutes apiece or until the dough is a golden brown.
    Turn the churros once about midway through to make sure they cook evenly.
    Remove the churros from the pan and lay them on paper towels to drain the excess oil.
    Mix the cinnamon with 1/4 cup of sugar, then roll the churros in the mixture. The sugar and cinnamon should stick to the dough.

    And to make a nice chocolate dip for the churros:

    Place the chocolate and the milk in a pan and warm slowly, over low-to-medium heat. Stir it regularly, until the chocolate is completely melted.
    Add the corn starch and about 1/4 cup of sugar to the mixture of milk and chocolate, blending them in gradually with a whisk.
    Let the mix simmer over low heat, whisking constantly, for about 5 minutes or until the mixture thickens. (The corn starch will make the dipping sauce congeal sufficiently.)
    Pour the sauce into a bowl or similar receptacle.
    Dunk the churros in the chocolate sauce as you eat them.

    Happy churros making :D

    my mail is Stroggoii@hotmail.com

  70. ooh this is so exciting. merry christmas!
    my favorite dessert is probably kahlua cake.

    Kahlua Cake:
    1 box chocolate cake mix
    1 box chocolate instant pudding
    3-4 eggs
    2/3 cup oil
    2 cups sour cream
    2/3 cup kahlua
    6oz. or so chocolate chips

    blend all ingrediants together. then mix in 6oz chocolate chips.
    bake at 350 degrees farenheit for one hour in greased bundt cake pan.
    cool. sprinkle powdered sugar on top.

    link to banner:

    email: taylorhilton15@yahoo.com

  71. Hanna here with the Impossible Coconut Pie! yum!

    The recipe can be found here:

    I am at: happyhumbug42@hotmail.com

  72. First of all merry christmas i hope you enjoy your christmas holidays!

    My blog entry: http://seeuintheafterlife.multiply.com/journal/item/1/kmye-chans_christmas_giveaway

    My favorite dessert: Vanilla Cupcakes, Yummy! :D

    The recipe for the base:
    The recipe for the icing:

    I love marthastewart's website :D

    Take care!

    Email: makaramos@yahoo.com

  73. My favourite super easy dessert recepie is for baked polka dot cheesecakes.

    200g Cream Cheese
    100g dark unsweetened chocolate
    2 large eggs
    2tsp vanilla extract
    1/2 cup sugar
    sweet shortcrust pastry, for the base

    line a suitable cake tin (i use 3 mini tins for individual cakes)with the shortcrust pasty and refridgerate.

    Mix together the cream cheese, eggs, vanilla and sugar until smooth. Pour 2/3 into the tins. Melt the chocolate over a double boiler, then mix with remaining cream cheese mixture. Put this mixture into a piping bag, and with the nozzle just under the surface of the base mixture, pipe in little blobs (these will be the polka dots!) Cook at 180degrees (celsius) for about 20 minutes. When you slice the cakes, they have gorgeous little dark chocolate polka dots!

  74. Bonjour de New York!

    I've been learning French through your blog (and some music and comic books), so here's a link to my favourite treat, macaroons, in French... there are 81 different recipes (I couldn't choose just one) and they are so colourful!

    I also put the banner and link on my blog here:

    <3/fawn (fawndolyn@gmail.com)

  75. I wish I remembered the name of this. I just made it for the first time.

    It required a whole container of whipped topping (like coolwhip), half a bag of coconut shavings, walnuts or other nuts you like, pistachio jello mix (half a box), drained pineapple and marshmallows. You mix it all up and it comes out really nice and creamy. And then you can add a few marshmallows and walnuts on top as a decoration.

  76. This piece was on my wishlist so I just added a link to your giveaway.



  77. moi je t'offre une recette bien de chez moi, et d'époque en plus : les mannele, petits bonshommes en brioche que l'on retrouve en Alsace, typiquement pour la St Nicolas.
    C'est un peu long à préparer, mais pas très compliqué et délicieux !
    Il te faudra ; 500g de farine, 1,5 dl de lait, 3 oeufs, 20g de levure; 100 g de sucre, 150g de beurre, 1 sachet de sucre vanillé , 8g de sel fin et une cuillère à café de fleur d'oranger.
    Faire tiédir le lait à 30° environ et y ajouter le beurre en pommade (c'est à dire, le beurre un peu mou que tu travaille pour en faire une pâte), les sucres et le sel. Incorporez la levure et laisser reposer dans un endroit tempéré pendant une 15aine de minutes.
    Dans une terrine, disposez la farine en fontaine. Ajoutez la préparation précédente puis les oeufs un à un. Pétrissez jusqu'à l'obtention d'une pâte souple. Laissez lever pendant 1h.
    Façonnez la pâte en bonshommes : boules pour la tête le ventre, boudins pour les jambes. Les yeux et le boutons peuvent être figurés à l'aide de raisins secs ou pépites de chocolat.
    Disposez sur une plaque beurrée (moi je mets sur du papier sulfurisé ça marche très bien aussi)
    et laisser lever pendant 1h.
    Badigeonnez de jaune d'oeuf avec une cuillère à café de café soluble (pour le brillant)
    Faire cuire à four moyen 180° th 6 pendant 25 à 30 min.
    et voilà !

  78. Hello (:

    Thought I'd give it a shot and share my favorite Carrot cake recipe!

    So, you have to heat the oven to 175 degrees celcius (The cake should be there for ca 30 minutes)
    For this, you need
    0.9l of grated carrots
    and 0.37l of oil that you mix together.
    whip 4 eggs and add them to the carrot-oil mix. Finally add
    0.5l of flour
    0.4l of sugar
    2 tea spoons of cinnamon
    2 tea spoons of soda (not the kind that you drink...)

    For the frosting you need
    200g of processed cheese
    0.3l of icing sugar
    2 tea spoons of vanilla sugar
    75-100g of butter

    Just mix them all together, but I noticed that it works the best with an electric hand mixer if you add the cheese for last so that all the flying sugar has something to blend into d:

    Once the frosting is done, put it on the cooled cake and finally sprinkle some crushed nuts, almonds or whatever your taste wants over it.
    Great cake.... C:

  79. Bonjour bonjour,

    Je viens de poster la banniere et un lien vers ce post dans ma derniere entrée sur LiveJournal. D'habitude je ne poste qu'en friends only, mais cette fois il s'agit d'un post public. Voici le lien : http://luipi.livejournal.com/21765.html

    Et j'aimerais aussi partager avec vous une recette de gateau. Je la trouve tout simplement délicieuse, bien que malheureusement un peu longue pour le temps d'attente.

    Pour environ 6 à 8 personnes (donc un moule de 18cm approximativement)
    Temps de preparation : environ 1h
    Temps de repos : 7h.

    Ingredients :

    Croustillant praliné :
    - 50g de beurre de noisette (ou d'amande, selon le gout)
    - 270g de chocolat noir
    - 70g de riz soufflé (genre rice krispies)

    Créme anglaise :
    - 1 c. à soupe de gélatine
    - 50 ml d'eau froide
    - 500 ml de lait
    - 100g de sucre
    - 8 jaunes d'oeufs fouettés

    Bavaroise au chocolat noir :
    - 320ml de créme anglaise
    - 225g de chocolat noir concassé(si vous aimez le chocolat noir vous pouvez prendre autour de 70%, sinon un chocolat noir "ordinaire"fait trés bien l'affaire)
    - 300 ml de créme liquide 35% fouettée

    Bavaroise au chocolat blanc :
    - 350 ml de créme anglaise
    - 300g de chocolat blanc concassé finement
    - 300 ml de créme liquide 35% fouetté

    Sauce au chocolat :
    - 250ml de lait
    - 250g de chocolat noir concassé finement (encore une fois 70% si vous aimez)

    Préparation :

    Croustillant praliné :
    Dans une casserole, sur feu moyen, faire fonde au bain-marie le beurre de noisette (ou amande) avec le chocolat. Retirer du feu, verser dans un bol et ajouter le riz soufflé. Bien mélanger. Verser le tout dans un moule, recouvert de papier parchemin pour faciliter le démoulage, et uniformiser le tout à l'aide d'une spatule. Réserver au congélateur pendant 1h.

    Créme anglaise :
    Combiner la gélatine et l'eau dans un bol et laisser quelques minutes jusqu'à ce qe'elle fige. Dans une casserole, porter le lait à ébulition avec le sucre. Ajouter les jaunes d'oeufs et laisser chauffer jusqu'à épaississement. Dans un bol froid, verser le tout, ajouter la gélatine et mélanger à l'aide d'un batteur à main pour lisser la créme. Verser la créme anglaise dans deux bols en portions égales.

    Bavaroise au chocolat noir:
    Dans le premier bol avec la créme anglaise encore chaude, incorporer le chocolat et mélanger à l'aide d'un batteur à main jusqu'à l'obtention d'un mélange lisse. Laisser tiédir. Ajouter la créme liquide (préalablement fouettée), et mélanger délicatement à l'aide d'une spatule. Verser la préparation dans le moule, par dessus le riz soufflé. Bien lisser et reserver au frais.

    Bavaroise au chocolat blanc :
    Répeter la même méthode que la bavaroise précédente. Verser sur la bavaroise au chocolat noir et bien lisser. Placer le tout au réfrigérateur pendant 6h.

    Sauce au chocolat :
    Dans une casserole, verser graduellement le lait sur le chocolat et faire fondre. Mélanger à l'aide d'un batteur à main jusqu'à la consitance désirée pour napper le gateau.
    Démouler, napper de la sauce au chocolat et décorer avec des copeaux de chocolat si desiré.

    Image du gateau terminé tirée de la revue où j'ai découvert cette recette : http://i47.tinypic.com/20mpfs/jpg

  80. augsoub@hotmail.com

    Recette de la tarte a la citrouille
    (en anglais)
    1 1/4 cups pumpkin puree, canned or fresh
    3/4 cup sugar
    1/2 teaspoon salt
    1/4 teaspoon ground ginger
    1 teaspoon ground cinnamon
    1 teaspoon all-purpose flour
    2 eggs, lightly beaten
    1 cup evaporated milk, undiluted
    2 tablespoons water
    1/2 teaspoon vanilla extract
    1 unbaked pastry shell (9-inch)
    Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

    la tarte a la citrouille c est delicieux!=d (enfin moi j adore ^^)
    etant pietre cuisiniere j ai jamais essaye de la preparer moi meme mais j ai trouve la recette!=)
    audrey ghoussoub

  81. mmm.. my face desert is simple, eskimo icecream. take 1 cup of blue, rasp, black, and salmon berries, mix in reigndeer fat and seal oil, sugar to taste. (or replace with lard and veggie oil)

    now.. MY fave appetizer is stuffed mushrooms.

    40 baby portabella mushrooms, stemmed and scooped out;

    stuff with:
    1 package of stovetop stuffing mix and 1 1/2 cup hot water, mixed well;
    10 oz of frozen chopped spinach, thawed and drained;
    8-12 mushroom stems and 2 cloves of chopped garlic, chopped and sweated on med heat with 2 tbls of butter;
    1 cup of shredded mozzerella and 1 cup of shredded parmessian;
    mix well, stuff abondently.
    cook at 400° for 20min or until tender. cool for 5 min, platter on lettuce leaves, serve and ENDULGE!!


  82. My favourite cake ever =3 my mum makes it the best and it's awesome warm with thick cream on top!


    If you have never tried it, you really should ^^

  83. BuffaloBritty@aol.com

    "Forgotten Cookies"

    2 egg whites
    2/3 c. sugar
    1 tsp. vanilla
    1 c. chopped nuts
    1 pkg. chocolate chips

    Turn oven to 350. meanwhile,beat 2 egg whites until stiff.Add 2/3 cup sugar and beat well.Add 1 tsp. vanilla.Fold in chopped nuts and chocolate chips.Line cookie sheet with foil,drop by spoon,put in oven,and turn off. Leave overnight.

    :) yumyum

    Merry Christmas to you by the way~

  84. Hello, I've tried making some macarons with a friend. For our first try, it didn't turn out too bad. :D Here's the recipe that we followed:


    Have a great Christmas!


  85. My favourite thing to bake this time of year is Chocolate Ginger Sugar Cookies. Its really easy and you can make them festive shapes.

    First you find a standard sugar cookie Recipe like:

    3 1/2 cups (460 grams) all purpose flour
    1/4 teaspoon salt
    1 teaspoon (4 grams) baking powder
    1 cup (227 grams) unsalted butter, room temperature
    1 1/2 cups (300 grams) granulated white sugar
    2 large eggs
    2 teaspoons pure vanilla extract

    When the cookies are ready and cooled melt some dark chocolate and add some ginger syrup (Its a good idea to "temper" the chocolate) spread the chocolate over the top of the cookies and top with the little crystallized ginger.

    Your art is soo beautiful!

  86. What a great gift!
    I've got a cake recipe for you, it is not really a Christmastime recipe, more for the autumn, but I absolutely love it, like my friends & family. learned it from an American guy in Ireland ^^

    Courgette Orange Bread

    3 eggs
    2 cups sugar
    1 cup oil
    3 tsp vanilla extract (or alomond extract)
    1 tsp salt
    3 tsp cinnamon
    1 tsp baking soda
    1 tsp baking powder
    ~ 3 cups flour (depends on how much juice is in the orange)
    2 cups shredded courgette
    1 orange (zest + juice)

    mit the first 4 ingredients together and then add + mix the rest. grease two 8inch baking pans/bread tins and put the mixture in it. bake at 165°C for one hour (preheat oven).

    you could also use pumpkin or carrots instead of courgette.

    e-mail: k_katharina@gmx.at

    Enjoy the cake & thank you for your wonderful art!

  87. http://ourladyofworms.livejournal.com/1805.html
    I don't think anyone reads my blog, but it still counts, right?

    And here's a recipe for my favourite dessert, penuche fudge:

    4 1/2 c. firmly packed light brown sugar (1 box or 2 lb.)
    1 c. evaporated milk, undiluted
    1/2 c. butter
    1/4 tsp. salt
    1 tsp. vanilla extract
    2 c. chopped walnuts (optional)

    In a large saucepan, mix sugar, milk, butter and salt. Cook, stirring until sugar is dissolved. Continue cooking until 238 degrees registers on candy thermometer or until a small amount of mixture dropped into cold water forms a soft ball. Remove from heat and let stand until lukewarm, 110 degrees. Add vanilla and walnuts. Beat until mixture is thick and loses its gloss. Pour into buttered 9 inch square pan. When firm, cut into squares. Makes about 3 pounds.

    My e-mail address is erinfroggy@aol.com. Thank you very much for giving us this opportunity!

  88. Hi :) This isn't an entry into your contest (obviously, since this comment doesn't meet the requirements) but I saw someone put a recipe for 'Easy Cheesecake' who said that they hadn't tried it. I know I'm always more inclined to try recipes that others have recommended from having tried them, so...

    I just wanted to let you know that I'm quite familiar with that cheesecake or at least that type of cheesecake...I've always known it as the 'Dream Whip' cheesecake (we use dream whip rather than Cool Whip...the recipe we use is often on the back of Dream Whip boxes) and it's my dad's favourite, and IS very easy...in fact it was the main dessert at my youngest aunt's wedding. We made about twenty of them and froze them for the wedding (we made all the food for the buffet dinner ourselves, you see) and it's a nice cheesecake.

    It's not like regular cheesecake, though, containing the cool whip/dream whip and not requiring any baking...it's very airy and light, kind of like the difference between regular butter and whipped butter. It doesn't sit heavy in the stomach and is just as nice with fruit topping as regular cheesecakes.

    I have no idea if that was useful to say or not (-_-), but there you go. Have fun with all of those recipes. Some of them look really good.

    Since I don't like receiving anonymous comments on MY journal: signing in with my LJ name doesn't work as it says it can't verify it, but my LJ name is golden_meliades.

  89. Hello!

    For the recipe, I thought I would share something I tried recently that turned out REALLY good and wasn't hard to make.

    It's call...
    Gingerbread cheesecake!

    - 1 pouch Betty Crocker gingerbread cookie mix
    - 1 egg
    - 1 8oz package of fat free cream cheese
    - 2 cups cool whip
    - 1/2 cup unsweetened apple sauce
    - 1 t vanilla extract

    Mix the applesauce, egg, and cookie mix pouch until well combined. Using a spoon, make 5 cookies by placing 1 T of dough on a cookie sheet and baking at 350 for 8 minutes.

    Take the remaining dough and smooth it into the bottom of a rectangular 13x9 inch pan. Cook the pan of cookie dough in the oven for 10-15 minutes.

    Mix softened cream cheese with the cool whip and vanilla.

    When the pan of cookie dough is cool, place the cream cheese mix on top.

    Crumble the 5 cookies on top. Enjoy!! Tastes best if let to set in the refrigerator 1-2 hours.

    Servings: 16

    I have also posted this post in my blog. You can find it here: http://rlhcreations.blogspot.com/2009/12/christmas-giveaway-by-kmye-chan.html

    My email is rlhcreations@gmail.com!

    Thanks for the opportunity to win one of your beautiful pieces! I LOVE your work and watch you on deviantART.

  90. Salut!
    Sympa ce p'tit concours, j'adore ce que tu fais :)
    Alors pour la recette, je te propose ma recette de perles de coco, c'est très rapide à faire:

    ingrédients>>> 200g de farine de riz gluante,
    150g de sucre,4-5 cuillères à soupe de lait de coco, un paquet de noix de coco râpé, un verre d'eau, une tablette de chocolat.
    On mélange le sucre, la farine, le lait de coco et 5 cuillères à soupe de noix de coco râpé (plus ou moins selon ton goût) puis on verse progressivement le verre d'eau afin d'obtenir une pâte assez molle pour pouvoir en faire de petites boules par la suite.
    On prend un carré de chocolat et avec la pâte on forme une petite boule que l'on va ensuite rouler dans la noix de coco râpée. et voilà! :p

    et sinon je laisse l'adresse de mon blog ou j'ai publié la bannière!

    et mon mail bansidhe@yahoo.fr

    BON NOEL...

  91. I really like your art! I like your style combined with your awesome concepts!!
    This is one of my favorite cookie recipes and I make them every year for christmas.

    Hazelnut Lace Cookies


    It's really an easy recipe and I usually double it because the go so fast in my house.

    crossm@uarts.edu (I hope to win :)

  92. This is a neat little contest. :) I'm not sure what my favorite dessert is, but I love this recipe for spiced apples that I originally found on recipezaar.com.

    Drunken Apples - Like Famous Dave's (a barbecue place)

    24 Granny Smith apples, peeled, cored, and cut into semicircles
    3-4 cups white sugar
    4 tablespoons cinnamon
    1 teaspoon nutmeg
    1/2 cup rum (I used Disaronno, an amaretto liqueur instead)

    1. Mix apples with sugar, cinnamon, and nutmeg.
    2. Mix in rum.
    3. Heat over medium heat until the apple mixture is juicy and the juice boils.
    4. Boil for 20 minutes over medium heat.
    5. Enjoy.

    Serves 6-8

    I hope you enjoy the results if you try the recipe, and best wishes for a great holiday. :)
    - Valerie (vhartley on deviantArt)
    e-mail: thelayersofdesign@gmail.com

  93. My favorite dessert recipie!

    Take any amount of...
    melted chocolate
    rice chex
    brown sugar
    peanut butter
    and basically anything else thats sweet and delicious

    gather all these things into one big bowl, and mix together until you've reached a combination you like. Lump them into little piles and chill in the refrigerator for a few hours. And poof! Deliciousness!!!!

    jackiephoto on deviantart

  94. lemon and poppy seed pound cake! i LOVE this cake (though it is a little conplex)! if you like lemon cake please make this one, is swear it is the best!

    3 large eggs
    3 tbsp milk
    1 & a half tsp vanilla extract
    170g plain flour
    170g caster sugar
    2 tbsp poppy seeds
    1 tbsp lemon zest
    3/4 tsp baking powder
    1/4 tsp salt
    195g butter softened

    1) in a bowl stir together the eggs milk & vanilla.
    2) in another bowl stir together the flour, sugar, poppy seeds, lemon zest, backing powder & salt.
    3) add half the egg mix to the flour mix, along with all the butter and gentaly stir together.
    4)beat the rest of the egg mix in, in 2 goes.
    5) pour cake mix into a 22cm long loaf tin.
    6) bake at 180C/350F/gas 4 for 50-65mins.

    60ml lemon juice
    6 tbsp caster sugar

    7) just before the cake is done, warm the lemon juice in a small pan and dissolve the caster sugar into this.
    8) when the cake is done, stab the top all over with a squer then paint on half the syrup.
    9) when the cake is cooled enough, turn it out the tin, then stab it all over and paint on the rest of the syrup.

    1 & a half tbsp double cream
    110g icing sugar (sifted)
    zest and jucice of half a lemon

    10) gently heat the cream and beat in the sugar untill smooth.
    11) add the lemon and a pinch of salt and mix again till smooth.
    12) pour it over the cake...
    13) EAT THE CAKE!


  95. what a fun contest! here's a recipe i always enjoy, and its pretty easy too.

    Macaroon Pie
    3 squares Bakers unsweetened chocolate
    1/2 cup butter
    3 eggs slightly beaten
    1/2 cup flour
    1 tsp vanilla
    2/3 cup sweetened condensed milk
    2 2/3 cup sweetened flaked coconut

    melt chocolate and butter in a saucepan over low heat. stir in eggs, sugar, flour and vanilla. pour into a greased 9 inch pie plate. combine milk and coconut, spoon over chocolate mixture, leaving approx 1/2" edge.

    bake at 350 degrees for 30 minutes!

    also good with some chopped almonds in either the chocolate batter or coconut mixture, or sprinkled on top for garnish. ENJOY!

  96. oops! email is waterfall.faerie@yahoo.com

  97. This is my favorite :)

    Strawberry Cream Cheese Pie



  98. What a lovely giveaway!

    My favorite dessert is chocolate walnut pie:

    3 eggs
    2/3 cup white sugar
    1/2 teaspoon salt
    1/3 cup margarine
    2 1-ounce semi-sweet chocolate squares
    1 cup corn syrup
    1 cup chopped walnuts
    1 store-bought pie crust

    - Melt the margarine and chocolate together, stirring until choclate is smooth.

    - Add eggs, sugar, salt, and corn syrup.

    - Stir until everything is mixed thoroughly. Stir in walnuts.

    - Pour into unbaked pie shell.

    - Bake at 375 degrees F for 40 to 50 minutes, or until pie is set.



  99. I absolutely love this picture! Yay!
    Ok, so my favorite holiday recipe is for Sherry Wine Cake. My mum makes it every year.

    1 box of yellow cake
    1 package of vanilla instant pudding
    4 eggs
    3/4 cup of vegetable oil
    3/4 cup of sherry wine (cream sherry is good)
    1 tsp. ground nutmeg
    Powdered sugar to dust the top of finsihed cake with

    Preheat over to 350 degrees F (or 180 degree C).
    Grease a bundt pan. Mix all ingrediants (except powedered sugar) in elcetric mixer for 5 min. on medium speed. Pour batter into bundt pan and bake for 50-60 minutes. Or until a tooth pick can be inserted and removed cleanly. Remove cake from over, let cool for 15 min. then invert cake onto a plate and continue cooling. Dust with powdered sugar for a snowy affect.

    It serves 10-12. I hope you like it if you choose to make it.

  100. Joyeux Noël!

    My favorite recipe is pretty simple and classic... Sugar cookies! :)

    2 cups all-purpose flour, spooned and leveled
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/4 teaspoon baking soda
    8 tablespoons (1 stick) unsalted butter, room temperature
    1 1/2 cups sugar, plus more for sprinkling
    1 large egg
    1 teaspoon pure vanilla extract
    1/4 cup sour cream
    Your choice of decoration, if you choose to do so

    1. Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
    2. Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
    3. With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
    4. Drop mounds of dough, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar or choice of decorations (i.e. sprinkles). Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.

    Banner on my LiveJournal:

    Somer (sb_lvl100@yahoo.com)

  101. vouiiii moi je joue !!!je n'ai pas le temps de lire toutes les recettes...mais tu en as déjà pas mal on dirait !!

    Alors je te propose : Nounours endormis
    Rapide à faire - pour petits et grands.

    150g de chocolat(noir blanc ou au lait)1 douzaine de nounours et 4 ou 5 poigées de céréales.
    Faites fondre le chocolat puis mélangez avec les céréales. A l'aide d'une cuillère à café faire tombée du mélange dans un moule à gâteau et applatissez le avant d'y coller un nounours. Laissez durcir.

    Tu peux faire un assortiment : florentin (tu étales en petits cercles du chocolat fondu sur un marbre ou a défaut une feuille d'alu puis tu parsèmes de morceaux de fruits sec, pistache amandes...)+ nounours endormis + fruits déguisés...simple mais à picorer sans modération sur un buffet de fête !!

  102. My blog:

    And my email:

    Lovely art :]

  103. ça y est, c'est posté sur mon blog ici : http://anna-ziliz.blogspot.com/2009/12/100-abonnes.html… je cherche ma recette fétiche ^^.
    ps : cette illustration est vraiment une de mes préférées… quelle merveille !!!!

  104. I love your work, so I'm in too!
    Here's the link to my blogpost: http://nebhet.wordpress.com/2009/12/20/paper-birds-vlaai-in-de-mircogolf/

    I've posted the recipe on my blog too, but it's in dutch. I'm going to translate it in the morning, having a hard time finding the words to describe the name of the recipe (they don't seem to exist in english O__o)

  105. Ack, I forgot to add my e-mail address to my post... it's katherinepomeroy@yahoo.com

  106. Here's my favourite cake that's very simple and requires no baking :)

    - 20 decagrams of petit beurre cookies (I hope you're using metric units in France)
    - 20 dkg of powder sugar
    - 10 dkg of butter
    - 5 spoons of cocoa
    - 2 spoons of rum
    - 1 pack of vanilla sugar
    Mix everything together until you have a smooth paste, then form small balls and roll them into regular crystal sugar. They'll be soft at first, so store them in a cool room or fridge for a few hours to make them harder :)

    I will post the banner in a few minutes.

  107. I have a recipe for turkish delight (delicious) that I found in a 50 year old leather bound book (If its bound in leather and 50 years old, its gotta be good)!!!

    1 ounce of gelatin
    1/2 cup of cold water
    1 pound of granulated sugar
    1/2 cup of boiling water
    The grated rind of one orange
    The juice of one orange
    The juice of one lemon
    Red colouring
    1/2 chopped nut meats (may be omitted)

    Break the gelatin into peices, add the cold water and let soak for 2 hours. Put the sugar and boiling water in saucepan, bring it to boiling point, add gelatin and let simmer for twenty minutes. Add the juice and rind and colouring, strain, add the nut meats and turn into a bread tin - which has been rinsed with cold water - to a depth of one inch. Let the mixture stand until cold, then remove it to a board, cut into cubes and roll in confectioners sugar (Pretty sure you could just use icing sugar though)

    I absolutely love sweet things, and because obviously you do too I can note you the recipe for my grandmas brownies... They were so deliciously gorgeous that I almost cried when I first had one. They were that good.

    My email is ramikin@hotmail.com, and I don't have a blog... But I will most certainly put the banner in my journal on dA, if you so wish. ^w^

  108. Entry at my blog: http://windembraced.blogspot.com/2009/12/kmye-chans-giveaway.html

  109. Ok, I think I managed to translate my recipe :p
    It's some sort of thick, solid pudding you can make in the microwave. In dutch it's called "vlaai" but it's not a vlaai in the traditional way It's much easier and realy delicious.

    All you need is:
    1liter milk,
    250gr gingerbread,
    250gr spéculoos (don't know the english word and it has to be belgian speculoos, 'cause the dutch one is a bit different, don't know how it tastes :p)
    250gr brown sugar
    a microwave

    First you put your milk in a heat resistant bowl for 2 minutes on full capacity (750 watt)in the microwave. In the mean while you crumble you spéculoos into little pieces and you put them in the bowl with the milk. You put it in the microwave for 2 minutes.
    Now you crumble your gingerbread and put it with the rest for 4 minutes.
    Next you add the brown sugar and you mix the whole thing.
    When mixed you put your bowl back in the microwave, 14 minutes now.
    After that it's finished! You'll have to let it rest in the fridge until it's cooled down.

    Bon appetit!

  110. This is sns95 here, changed my showing name, and here is the link to my post about the giveaway, I just now got around to getting it posted. <3

  111. Happy holidays!

    I absolutely adore Paper Birds! I hope I win hehe! :D

    I posted a link to your giveaway on my dA journal where I get the most traffic. url:

    As for favourite recipes... I only have time to cook around the holidays, and I like to try new treats every year. I'm going to making these delicious-looking cookies tonight, and thought you might want to make them too! Here's a link to the recipe:

    Merry Christmas & Happy Holidays!

    - Sasha

  112. Happy Holidays! This contest is very exciting~ :)
    My favorite dessert recipe is this:
    simple, festive and delicious with vanilla ice cream :3
    posted a link here on my DA journal as well:

    thanks so much!

  113. voilà voilà, j'arrive, je veux participer moi aussi!!Père-Noël, faite que je gagne malgré tous ces participants!!!Je tente doublement ma chance!
    Alors pour la bannière, tu la trouveras sur mon blog à http://www.loukat.canalblog.com (avant dernier post) et j'ai mis la recette avec, comme ça c'est plus joliment rédigé...Il s'agit d'une bûche de Noël au potimaron et chocolat, si tu essayes la recette, donnes m'en des nouvelles!Bonnes fêtes de fin d'année!

  114. I love the illustration and I love shortbread cookies.

    2 cups flour
    1/2 teaspoon salt
    1/2 cup + 2 tablespoons powderec sugar
    1 teaspoon vanilla extract
    2 sticks unsalted butter, room temperature
    1 teaspoon water

    Preheat oven to 375 degrees
    Add flour, salt, and powdered sugar toa a food processor and pulse to combine. Add in vanilla, the butter and water. Pulse until dough is formed. Put dough on sheet of plastic wrap and roll into a log to 21/2 inches in diameter, tightly twist, wrap and chill in refigerator for 30 minutes. Slice the log into 1/2 inch disks. Arrange on nonstick cooke sheet 2 inches apart. Bake until edges are light brown from 12-14 minutes, rotating pans half way through baking process. Remoce and let cool on cookie sheets for 5 minutes. Enjoy!!


  115. Hi! I put the banner up on my blog. Here's the link: http://www.artofaxis.com/Blog/Entries/2009/12/24_Kmye-Chan’s_Christmas_Giveaway.html

    And my e-mail address: axis@artofaxis.com

  116. Hi Kmye-chan!! I absolutely love pumpkin pie, and I'm not quite an expert at making it but here's a recipe for it ><;;

    1 (8-ounce) package cream cheese, softened
    2 cups canned pumpkin, mashed
    1 cup sugar
    1/4 teaspoon salt
    1 egg plus 2 egg yolks, slightly beaten
    1 cup half-and-half
    1/4 cup (1/2 stick) melted butter
    1 teaspoon vanilla extract
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger, optional
    1 piece pre-made pie dough
    Whipped cream, for topping

    Preheat oven to 350 degrees F.

    Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

    For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

    Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

    Happy holidays~

  117. merry christmas!