Almost there...

...somewhere!

We move forward 

with our eyes looking up, afraid to look down....

We move fast

it is the way we move...

We call loud for those places

and they come running for us!

We move, always, we can´t stop

we can´t wait, we just move a little bit faster every day...

yes we do... we have to!

...

...

we will go  ♥

Little Sweets...

for big dreamers!

Life has loose steps sometimes... 
and we keep going with small steps in the right directions...

you don't have to be everywhere
you don't have to know everything
you don't have to sing all the songs
you don't have to know all the moves
you don't have to call all the names
sometimes you just have to stay, to fall asleep and let the world in is spinnings,
and I'm sure somewhere in is turns and spins it'll bring you good feelings!

...

Little somethings

always call for big dreams

Bolos de pistachio 
A receita:

70g de pistachios

100g de farinha com fermento

100 g de açúcar
2 ovos

4 colheres de sopa de queijo quark
raspas de uma laranja
morangos qb

1. Partir os pistachios grosseiramente

2. Bater as gemas com o queijo a farinha as raspas de laranja e os pistachios

3. Bater as claras com o açúcar (7mn)

4. Envolver tudo e levar ao forno 40n a 180º
(ou cozinhar a vapor durante 1h30mn)

for lasy days  ♥

The 1st 2016 sweet!

endings and beginnings 

Hey new year,
there you are, all dressed up, holding your box full of wishes and hopes!
I still feel a bit numb, and kind of  frozen... and maybe it is just the cold weather
that is freezing my moves and mind, but we know that cold feet won't climb those mountains,
So ok, bring your champagne, new year... I'll wear my dancing shoes,  just for you!
And sorry for taking so long to welcome you!

glup! big journeys!

up and down, 

run run,

and slow

new year, new hopes, new stuff :)
bring your best days new year!

 Bolo de mousse de menta com gengibre
A receita:

200g de bolacha de gengibre (neste caso uma casinha de gengibre!)

2 colheres de sopa de manteiga

250g de chocolate 70%
uma embalagem de chocolate after height 
2 folhas de gelatina
200 ml de natas
1 romã (dá um toque especial!!! garanto!!)

1. Derreter em banho maria os chocolates com as natas e envolver bem juntamente com as folhas de gelatina 

2. Esmagar as bolachas, juntar a manteiga e forrar o fundo de uma forma 

3. Levar ao forno 10 mn a 180º e reservar 

4. Deitar o chocolate na forma e refrigerar (3h minimo)
5.Decorar com pó dourado e romã

we should start this year with this sweet moment  ♥

My m&m chocolate cake

Crazy candy season is open! (part III)

We just started this crazy candy season and it seams that it is already ending...

Ok, so lets end it with a big finale. Take all those magic tricks from your pocket, 
bring me those flashy colors, and superb ingredients, shake your hands, shake your mind!
And, lets go!

And he ask her to dance,
and she said yes...

Come on,
share this cake with me!

ohh yes!!!!!

December is ending,
time to party!!

Yes please!!

Top it up with m&m's,

and make it a perfect day!

 Bolo de chocolate +  Mousse de chocolate + M&M's 

Crazy sugar season is now closed, I hope you have enjoyed ♥

Top it up with Cotton Candy

Crazy candy season is open! (part II)

Wow... this place....
I love this place, with these lights shining, with these enthusiast sounds and loud laughs...
Ohhh and these crazy combinations, these sweet moments that blow my mind away!
I think I found the recipe that make these dark clouds go away, that turn rainy days into sun shine,
that takes care of  sleepy thoughts... ohh yeah I found it...  just top it up with cotton candy!!!

Places we want to be... 

 

And we fell in those dreams...

 

 I'll be right there, 

counting cotton candy clouds!

 cheesecake de chocolate e eggnog com topping de algodão doce!
A receita:

200g de bolachas maria

2 colheres de sopa de manteiga

3 ovos
250g de queijo creme
5 colheres de sopa de açúcar 

3 colheres de sopa de eggnog (licor de ovo)

1 copo de farinha
75g de chocolate 80%

Algodão doce

1. Forrar a base com a bolacha desfeita com a manteiga

2.Bater os ovos com o açúcar

3. Juntar o queijo e a farinha e bater bem

4.Juntar o chocolate derretido e bater bem
5.Levar ao forno 45'' a 180º
6. Decorar com algodão doce

Crazy sugar season is now open, enjoy ♥

Hey put some popcorns in my cake!

Crazy candy season is open! (part I)

Life is what is happening here and right now, so lets make this last month of the year infinite and sugary!
Don't over think it, it is December,  get inside this sugar mode, and keep it, because the temperatures are falling, 
and we get this anxious feeling for sugar in our blood!
Freeze that smile, grab that tea, the cake is popping!!

Popping, good ideas...

 Popping good emotions

Just popping!

 

Popcorn cake
A receita:

3 ovos

2 copos de farinha

5 colheres de açúcar 

3 colheres de leite condensado cozido

2 colheres de azeite

250g de queijo mascarpone

1 café expresso

Pipocas

1. Bater os ovos com 3 colheres de açúcar

2. Juntar o azeite, a farinha e o leite condensado e bater bem

3. Levar ao forno 40'' a 180º

4. Deixar arrefecer e fatiar em 3 partes iguais
5. Bater o mascarpone com 2 colheres de açúcar e café
6. Montar o bolo em camadas alternando com o recheio de café
7. Decorar com pipocas e topping de caramelo

Crazy sugar season is now open, enjoy ♥

Take lucky steps

into rainy days...

I found myself at this train station, full of bags around me,
surrounded by a silence...
hair up, eyes up, dreams up...
I think this was a piece of a memory that got stuck in my mind,
and I really don't know how this thought found me...
But,  the train arrives, and the bags disappear,
and I go with them... and fall asleep with
this mechanical sound and moves...

Shh let it be, don't move,
be quite...

 shh take a deep breath, look up

these are just lost thoughts,
not lost dreams...

...

rainy days bring...

the sweet desire of warm bread 
 

Pão de batata doce com figo e chocolate
A receita:

1/2 copo de água 
1 ovo
3 colher (sopa) de açúcar
2 colheres (sopa) de azeite
400g de puré de batata doce
4 copos de farinha e trigo
1 saqueta de  fermento para pão

Recheio
50g de figos secos

50g de sementes de girassol
10 ml de ginginha

75g de chocolate (70%)

1. Cozer a batata doce, partir em pedaços, juntar o ovo e reduzir a puré
2. Juntar a farinha com o açúcar e fermento e envolver bem
3. Adiconar aos poucos a àgua e envolver bem, juntar a batata doce e envolver bem
4. Deixar a massa repousar 2h tapada com um pano
4. Triturar os figos com  o chocolate, as sementes e a ginginha
5. Estender a massa rechear e fechar 
6. Levar ao forno a 200º 45mn

For the ones that found this place ♥