MUAC: Museo Universitario de Arte Contemporaneo (Mexico) - Juan Francisco Elso
sábado, 31 de março de 2018
sexta-feira, 30 de março de 2018
quinta-feira, 29 de março de 2018
quarta-feira, 28 de março de 2018
terça-feira, 27 de março de 2018
segunda-feira, 26 de março de 2018
Atravessas a água baixíssima
e as imagens começam a rodar nos dedos.
Levas as mãos à cara, procuras uma linha,
um traço antigo gravado pelo fogo.
Paras diante do total esquecimento.
É hora de bordar um outro movimento no espaço.
Levas a agulha à pele virgem e escreves
- Inicias o segredo.
Vasco Gato
e as imagens começam a rodar nos dedos.
Levas as mãos à cara, procuras uma linha,
um traço antigo gravado pelo fogo.
Paras diante do total esquecimento.
É hora de bordar um outro movimento no espaço.
Levas a agulha à pele virgem e escreves
- Inicias o segredo.
Vasco Gato
http://neighborfoodblog.com/2015/03/lemon-jello-mousse-cake.html
https://www.pinterest.com/neighborfood/
https://www.facebook.com/Neighborfoodblog
Prep time
25 mins
Total time
25 mins
Recipe by: NeighborFood
Serves: 18
Ingredients
8 ounces cream cheese, at room temperature
3 ounce box lemon Jello
1 cup hot water
8 ounces Cool Whip, thawed
Zest of 1 lemon
½ cup milk
2 containers lemon Oreos (see note)
16 graham crackers (see note)
Instructions
In the bowl of an electric mixer, beat the cream cheese until light and fluffy. Whisk the lemon Jello into the hot water then slowly add it to the cream cheese. Switch to the whisk attachment and continue to beat until mixture is thoroughly combined and no lumps remain. Allow the mixture to cool to room temperature then stir in the Cool Whip and lemon zest.
Line a 9 x 13 inch pan with foil, allowing it to come up the sides so you'll have something to grab onto when the cake is finished. Start by making a layer of lemon Oreos at the bottom of the pan. Dunk each one in the milk for a few seconds then place in the pan as tightly together as possible, it's ok if there are gaps on the sides or ends. Spread ⅓ of the mousse mixture over top of the Oreos. Make another row of Oreos dipped in milk OR graham crackers (not dipped in milk). If using graham crackers, fill in the gaps by breaking the cracker up into smaller segments. Spread with another ⅓ of the mousse mixture. Finish with a final layer of Oreos or graham crackers and the last of the mousse.
Refrigerate the cake for at least 2 hours to set. When ready to serve, grab the ends of the foil and gently lift the cake from the pan onto a cutting board. Slice, plate, and garnish with crumbled or halved lemon Oreos.
Notes
This cake can be made with all Oreos for the layers, all graham crackers, or a mix of both. Whichever way you choose will determine how many of each ingredient you'll need. For a 9 x 13 inch pan, you'll need about 8 graham crackers per layer or about 30 Oreos.
domingo, 25 de março de 2018
sábado, 24 de março de 2018
http://thekitchenmccabe.com/2014/10/09/made-scratch-strawberries-cream-cake/
https://www.pinterest.com/kayleyq/
https://www.facebook.com/thekitchenmccabe
This recipe makes 1 8" cake with 3 layers. You can also make a 6" cake with 2 thick layers cut in half for a 4 layer cake along with 12 cupcakes.
Ingredients
3 C. Flour
2 C. Sugar
1½ T. Baking Powder
¾ t. Salt
¾ C. Vegetable Oil
1½ C. Strawberry Puree
1 t. Vanilla
1 t. Lemon Juice
4 Eggs, beaten
Red or Pink Food Color, if desired
3 C. Heavy Whipping Cream
¼ C. Sugar
3-5 Strawberries, stems left on, quartered
Instructions
Preheat oven to 325 degrees.
Grease and flour 3 8" round cake pans. You may want to use 4 pans total if your cake pans are not very tall to make sure the batter does not overflow when baked.
In a large bowl, whisk to combine the flour, sugar, baking powder, and salt.
Add the vegetable oil, strawberry puree, vanilla, and lemon juice to the dry ingredients and whisk until combined.
Add the eggs and food color, if using, to the batter and whisk until smooth. Once the batter is smooth, do not continue mixing so the gluten doesn't over-develop.
Divide the batter evenly between the cake pans.
Bake for 25-30 minutes, or until the tops are firm to the touch and cake is cooked through.
Let cool for 5 minutes and remove cake from pans, scraping the edges with a knife to loosen the cake, if necessary, and cool on wire racks.
Level the tops of the cooled cakes and place on layer on a dish or cake stand.
Whip the heavy cream, along with the ¼ C. sugar, to very stiff peaks. You want it so thick that it is almost to the point that it is curdled. But not quite. It will hold up to the heavy cake layers and last longer if you do this.
Add a spoonful of cream to the first layer of cake and spread out evenly to the edges.
Add the second layer of cake to the smoothed cream.
Add a spoonful of cream to the second cake layer, smoothing to the edges.
Top with the third layer of cake. If using a forth layer, top with cream , spread and smooth and top with that fourth layer.
Place the rest of the whipped cream in a piping bag fitted with a large star tip. Pipe large swirls of cream around the outer edge of the top of the cake.
Top each swirl with a strawberry quarter.
Chill.
Subscrever:
Mensagens (Atom)