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Archive | Brazilian Recipes

3-Ingredient Not Baked Alaska Panettone (Sorvete de Panetone)

Not Baked Alaska Panettone (Sorvete de Panettone or Sorvetone) is a 15-minute Brazilian-inspired frozen dessert made with 3 ingredients: store-bought panettone filled with ice cream and covered with whipped cream. Great for the Holidays or any other time of the year!

Are you a fan of panettone — the famous Milanese dome-shaped sweet bread loaf? Well, panettone is a family tradition at my Christmas table!  Brazil, the country with the largest number of Italian immigrants in the world, adopted the tradition as its own.  Because of this, there are many desserts made from panettone, including our over-the-top Sorvete de Panetone or Sorvetone (translated by me as Not Baked Alaska Panettone). 😉

And yes, our Not-Baked Alaska Panettone is made out of just 3 ingredients: store-bought Panettone, ice cream, and whipped cream. How cool that is, right?

This means you can put together a gorgeous Christmassy dessert in no time flat, yet highly impress your family and guests. It’s so easy to make that anyone (I mean ANYONE) with no cooking skills can make this not baked Alaska panettone.

The reason why the recipe has been given this particular title in English is because Baked Alaska is the closest related treat to our panettone ice cream. Both have a dome shape and a cake/sweet bread outer layer. Each is filled with ice cream and covered with a white fluffy “frosting” — that is, either meringue (traditional baked Alaska) or whipped cream (our panettone ice cream).

Get it?

To prepare our quick treat, all we have to do is to horizontally cut off the top lid of the panettone with a serrated knife and reserve. Then, using the same serrated knife, cut out the center of the loaf to form a round cavity or hollow, leaving an outer rim of bread about one inch wide.  Also make sure that the cavity does not extend all the way down to the bottom of the loaf, but instead leave intact a one inch thickness of bread at the very bottom of the panettone.

In a small bowl, stir 1/3 cup of water with 3 tablespoons of sugar and make sure to drizzle this all over the inside of the panettone and also the inner surface of the lid that you cut off.  Although this is not required, it will help prevent the panettone itself from freezing and hardening once placed in the freezer. Sugar (like alcohol) is an anti-freeze of sorts. If you will be not serving children, you can drizzle your panettone with bourbon, champagne, white wine, or other spirits (or a mixture of a spirit and water).

Basically, the ice cream will freeze without hardening the panettone.  I am letting you in on a chef’s tip that you will not easily find anywhere else.

Finally, fill the panettone cavity with your favorite ice cream or sorbet. Place the lid of the panettone back on, wrap well with plastic film, and freeze for at least 8 hours on the highest shelf of the freezer.

Right before serving, unwrap and spread thawed whipped cream on top and all around the panettone, like one does with a baked Alaska. The difference here is, our Not Baked Alaska Panettone will not be placed in the oven because we are not using meringue but whipped cream.

The most delicious treat is ready to be served. If you like, you can garnish with mint leaves, fresh berries, shaved chocolate, etc. It all depends on the flavor of the ice cream that you used to fill the panettone.

As a huge fan of this sweet Italian bread, I have made panettone shortcake and upside down French toast. I have eaten it plain, toasted with butter, and dizzled with melted chocolate. Recently, my bi-cultural family has enjoyed it in the form of this Not Baked Alaska Panettone.

I am always looking for different ways to use panettone. What else could we make with it?   

Bom Apetite! 

 

PIN & ENJOY!

Not-baked-Alaska-panettone, Sorvetone, Sorvete-de-panetone

 

 

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Not Baked Alaska Panettone
Not Baked Alaska Panettone (Sorvete de Panettone or Sorvetone) is a 15-minute Brazilian-inspired frozen dessert made with 3 ingredients: store-bought panettone filled with ice cream and covered with whipped cream.
Not-baked-Alaska-panettone, Sorvetone, Sorvete-de-panetone
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Prep Time 15 minutes
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Prep Time 15 minutes
Cook Time 0
Servings
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Ingredients
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Instructions
  1. Horizontally cut the lid of the panettone off with a serrate knife and reserve. Then, using the same serrated knife, cut out the center of the loaf to form a round cavity or hollow, leaving an outer rim of bread about one inch wide.  Make sure that the cavity does not extend all the way down to the bottom of the loaf, but instead leave intact a one inch thickness of bread between the bottom of the cavity and the very bottom of the panettone loaf.
  2. (Optional) In a small bowl, stir 1/3 cup of water with 3 tablespoons of sugar and make sure to drizzle this all over the inside of the panettone and also the inner surface of the reserved top lid that you sliced off. Although this step is not required, it will prevent the panettone itself from freezing and hardening once placed in the freezer. Sugar (like alcohol) is an anti-freeze of sorts. If you will be not serving children, you can drizzle your panettone with bourbon, champagne, white wine, or some other spirit (or a mixture of a spirit and water).  Basically, the ice cream will freeze without hardened the panettone. This is a secret chef's tip that you will not find easily anywhere else!!!
  3. Finally, fill the panettone cavity with your favorite ice cream or sorbet. Place the lid of the panettone back on top, wrap the whole loaf well with plastic film, and freeze for at least 8 hours on the highest shelf of the freezer.  Right before serving, unwrap and spread thawed whipped cream on top and all around the panettone just like one does with a baked Alaska (the difference here is that our Not Baked Alaska Panettone will not be placed in the oven because we are not using meringue but whipped cream). You can garnish with mint leaves, fresh berries, shaved chocolate, etc. It all depends on the flavor of the ice cream that you used to fill the panettone. Enjoy!
Recipe Notes

I ground store-bought freeze-dried strawberries to sprinkle over the whipped cream to make prettier. Either cookie crumbs or chocolate shaving would add a nice touch too. replacing the ground dried strawberries.

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Quick and Easy Hot Chocolate Trifle (Pavê de Chocolate Quente)

Hot Chocolate Trifle (Pavê de Chocolate Quente) is a quick and easy dessert that requires no cooking and is made with layers of chocolate cookies, chocolate custard, and marshmallow cream.

Disclosure: This shop has been compensated by @Nestle. All opinions are mine alone. #JuntosconNestle

It’s time to celebrate the Jolly season again… Yay!  It is certainly a wonderful time, although it can get a bit overwhelming.  With this in mind, I made a treat that is both budget-friendly and stress-free to prepare, Hot Chocolate Trifle. Need I say more?

This recipe is a twist on a popular and rich Brazilian dessert called Pavê de Chocolate (or simply chocolate trifle), which is traditionally made from layers of cookies, chocolate custard, and sweetened whipped cream.   It is something that can be put together in the blink of an eye, saving us time to spend with our loved ones.

As a Latina living in the United States for the last 15 years and having a bicultural family, it’s important for me to bring together our traditions.  Hot chocolate, which is of course very well-cherished here during this wonderful time of the year, was thrown into the mix, giving birth to our Hot Chocolate Trifle– but with a Brazilian composition. 😉  That is, the traditional layer of cake that you would find in the English version was replaced with cookies. You won’t find any fruit in it because it’s a ‘hot’ chocolate trifle. The custard used in both versions can be made in a jiffy and requires no cooking. The whipped cream was mixed with marshmallow creme so that we could have the marshmallow topping that usually graces the top of a hot chocolate drink.  I think you get the picture, right?

And the result?  A scrumptious, mouthwatering dessert that is quick and easy to prepare… featuring ingredients that are conveniently available and can be picked up in a single trip to your closest Walmart!

Yes, it’s true! This Hot Chocolate Trifle is a tri-layer dessert that requires no cooking: first layer, chocolate cookies of your choice; second layer, a mixture made with chocolate instant pudding mix, milk, cream cheese, a touch of NESCAFÉ® CLÁSICO™, and  NESTLÉ® LA LECHERA® sweetened condensed milk; third layer, a mixture of whipped cream and marshmallow creme.

To finish off, it is garnished on top with chocolate shavings and chocolate syrup, resembling a rich hot chocolate drink, although it’s served chilled.  It is the magic of creativity in action… a real party for the mouth and eyes!

I grew up enjoying these and many other Nestlé products, and continue to do so because they provide me with smart, simple, delicious solutions to make the holidays survivable and way more joyful.

Quick and easy dishes are one of the secrets that I use to survive the holidays while saving time to spend with my family and get all the shopping done.  How about yours? I would love to hear how you manage this busy season.

For now, enjoy our Hot Chocolate Trifle and have a very merry season!

 

TO PIN AND ENJOY!


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Quick and Easy Hot Chocolate Trifle
Hot Chocolate Trifle (Pavê de Chocolate Quente) is a quick and easy dessert that requires no cooking and is made with layers of chocolate cookies, chocolate custard, and marshmallow cream. 
Hot-chocolate-trifle, Pave-de-chocolate-quente
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Prep Time 30 mins
Cook Time 0
Passive Time 2 hours or more
Servings
people
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Instructions
  1. In a small bowl, whisk 1/2 cup of milk with 1/2 teaspoon instant coffee until coffee dissolves. Soak each one of the cookies quickly, one at a time, and shake to remove excess liquid. Stack them in a trifle bowl or in a rectangular baking dish. If the container is deep (e.g. trifle bowl), reserve half for a second layer so you can alternate with the chocolate pudding mixture. In this case, it would be half of the soaked cookies in the first layer, chocolate pudding mix in the second, the remaining soaked cookies in the third, the other half of the pudding mix in the fourth layer, and the marshmallow cream on the final layer. But if you have a large rectangular and not so deep baking dish, place all soaked cookies in one single layer, top with the chocolate pudding and then with the marshmallow cream.
  2. In the bowl of an electric mixer, mix the instant pudding mix with 1 1/2 cups of milk and 1 teaspoon of instant coffee. until smooth. In a separate bowl, whisk the softened cream cheese with the condensed milk until smooth (no lumps found). Add to the pudding mixture, whisking well until combined. Fold in 16 oz of whipped cream until mixture is homogeneous. Pour over the cookies.
  3. In another bowl, beat the marshmallow creme with 8 oz of whipped cream until combined. Spread gently over the chocolate pudding mixture. Refrigerate until chilled or ready to serve. Right before serving, if desired garnish top with large marshmallows, chocolate shavings, and a good drizzle of chocolate syrup. Serve and enjoy our Hot Chocolate Trifle!
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The Best Brined Whole Turkey and Tips for a Juicy Bird

Recipe for The Best Brined Whole Turkey and Great Tips on How to Prepare a Juicy Bird and Carve it without Fuss. It will be the talk of your holiday party!

Thanksgiving is coming up in just a few weeks.  Are you already starting to get anxious?  Well, don’t be!  We are here to help you… to make your life easy.  For this reason, we’re sharing the best brined whole turkey recipe ever… and of course, simple tips on how to prepare a juicy bird, the star of any Thanksgiving table. We will also guide you on how to easily carve your turkey. Ready?

 

Preparing and Roasting the Turkey

  1. If you intend to prepare a roasted turkey from scratch, it is essential to choose a fresh turkey instead of a frozen one. The freezing process damages the turkey’s cells, making meat more susceptible to drying out during the roasting process. The size of the bird will depend on the number of guests, of course (estimate one pound of turkey per adult).  But for a quicker cooking process, consider roasting two small turkeys instead of a large one.
  2. Brine the turkey, this means submerging the bird in a mixture of salt, sugar, and cool water.  It can be an overnight brine (8-12 hours) or a quick brine (5 hours but with double the amount of sugar and salt used for an overnight brine). Why? It will help to keep the turkey moist during the roasting process! Before brining, don’t forget to remove turkey’s neck and giblets from the cavities. If desired, reserve them to make gravy.
  3. Wash and pat-dry the brined whole turkey, removing the excess salt and giving it the ability to take on a golden brown color during the roasting process.
  4. Rub a mixture of softened butter and chopped herbs under the breast skin (and spices if desired), so that it bastes the bird and adds flavor as the butter melts during the roasting process.  This will prevent the breast, which cooks faster than the legs, from drying out.
  5. Brush a mixture of vegetable oil and herbs all over the turkey, except under the skin. This will help the turkey get that beautiful golden brown color and herby flavor.  I find oil better than butter when it comes to achieving that desired golden brown color on the skin.
  6. If choosing to stuff the turkey, make sure to add great flavor such a delicious stuffing, or simply aromatics (e.g. sliced lemon or orange, chopped onions, apple or pear chunks, and fresh herbs).  It will without a doubt boost the flavor, although will add to the cooking time.
  7. Tie the turkey legs and tuck the wing tips under the turkey. These will give the turkey a nice look at serving time.
  8. Place liquid, preferably a flavorful one such as broth and/or white wine, in the bottom of the roasting pan. This will prevent the drippings from burning. The same liquid can also be used to baste the turkey every 45 minutes.  The liquid, as it evaporates, will also contribute toward keeping the turkey moist.
  9. Roast the turkey on the middle oven rack in a rack roasting pan, first at high temperature (450 to 475°F) and then at a low temperature (325 to 350°F). The high temp will brown the turkey and the low temperature will cook it through. Some recommend roasting the turkey breast-side-down at first in order to keep the breast moist (allowing it to self-baste in the juices). But I prefer a different method: I like to roast the turkey breast-side-up in order to brown for the first 45 minutes, and then to place a piece of aluminum foil over the breast to allow it to cook while still protecting the moisture.  This way you can both get the rich outer color and retain the inner juiciness.
  10. Avoid overcooking the turkey. For a brined whole turkey with stuffing, the required roasting time is 15 minutes per pound; for a brined whole turkey with no stuffing, it is 13 minutes per pound. For example: a brined, stuffed 12-pound turkey will take about 180 minutes or 3 hours to roast. The best way to check for proper cooking is to insert either an instant-read or probe thermometer into the thickest part of the thigh (without touching the bone). A safe temperature must register 165°F. 
  11.  Once removed from the oven, let the brined whole turkey stand for 20 minutes before carving. This will help it to lose less moisture during carving. Note: Don’t let turkey sit at room temperature for more than 2 hours, otherwise it will increase the risk for food-borne illness.

Carving Guide

  1. Cut legs tie (kitchen string) and remove drumsticks. To do this, hold each drumstick and cut through skin all the way to the joint. Remove by pulling out while using point of knife to disjoint, and then separate thigh and drumstick at joint.
  2. Cut wings off. Insert a fork into the upper part of the wing and then make a long horizontal cut above wing joint through to the body frame. Cut wing off.
  3. Slice breast. Using your fingers, find the breastbone in the middle, between the two breasts. Then, position a boning knife on one side of it, and slice from top to bottom, as close to the bone as possible. Using the other hand, pull the meat away from the breastbone.  Repeat on the other side. Transfer breasts to a cutting board and slice against the grain (i.e. shorter length of the breast), leaving skin attached.
  4. Remove remaining meat from the carcass by hand. You will wind up with lots of shredded pieces that can be used to make various dishes afterwards or even to serve on the platter along with other parts of the turkey.
  5. Arrange all pieces on a platter.

Storage

Refrigerate turkey leftovers for up to 3 days or freeze them to use within one month.  You can use leftovers to make this turkey pot pie! 🙂

PIN AND ENJOY!


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The Best Brined Whole Turkey & Tips for a Juicy Bird
Recipe for The Best Brined Whole Turkey and Great Tips on How to Prepare a Juicy Bird without Fuss.
Brined-Whole-Turkey, Tips-juicy-bird
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Prep Time 30 minutes
Cook Time 3 hours
Passive Time 8-12 hours
Servings
whole turkey
Prep Time 30 minutes
Cook Time 3 hours
Passive Time 8-12 hours
Servings
whole turkey
Brined-Whole-Turkey, Tips-juicy-bird
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Instructions
  1. Remove giblets and neck from the cavity of the turkey. If desired, reserve for making gravy.
  2. For the Brine: Combine coarse salt and sugar in a large clean stockpot and mix with enough cold water to submerge the turkey. Let the mixture of salt and sugar dissolve completely before placing the turkey into the pot. Cover and refrigerate overnight ( for 8-12 hours). Remove the turkey from the brine, and rinse inside and out under cold running water to remove all traces of salt. Then, pat dry with paper towel. For a quick brine instead (if you are in a rush), brine the turkey for only 5 hours, but this time using double the amount of salt and sugar. Follow the same process describe above.
  3. In a small bowl, mix the softened butter with half of the amount of salt and pepper, and 1 Tablespoon of the chopped herbs. Place turkey breast-side-up on the rack of a roasting pan. Gently rub the butter mixture under the breast skin. Then, mix the oil with the remaining salt, pepper, and chopped herbs in a different bowl. Brush the oil mixture all over the turkey, except under the skin. Place aromatics in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Pour the 1-3 cups of broth and/or wine into the pan bottom to prevent drippings from burning. Amount of liquid will depend on the height of the rack, but don't let liquid touch the turkey.
  4. Roast turkey in the oven middle rack at 475 degrees F for 45-50 minutes or until breast skin turns golden brown, baste with the liquid from the bottom of the pan, and then rotate the roasting pan. Cover just the breast with a piece of aluminum foil, reduce oven temperature to 325 degrees F, and continue roasting for additional 125-130 minutes or until turkey is fully cooked (a thermometer inserted into the thickest part of the thigh without touching bone reaches an internal temperature of 165 degrees F). Turkey must be basted every 45 minutes. NOTE: For a brined, stuffed whole turkey, the roasting time is 15 minutes per pound; for a brined, unstuffed whole turkey it is 13 minutes per pound. Remove the brined whole turkey from the oven and let stand for 20 minutes before carving.
Recipe Notes

If desired, brush turkey with a mixture of 1/4 cup soy sauce and 1/4 cup honey 30 minutes before removing from the oven.  It will make the turkey even more flavorful. I did this with mine!

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5-Ingredient Coffee Fudge Cups (Brigadeiro Mole de Café)

Coffee Fudge Cups (Brigadeiro Mole de Café) is a quick and comforting Brazilian dessert made with staple ingredients such as sweetened condensed milk, unsalted butter, cocoa powder, instant coffee, and heavy cream.

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #OfrendasConNestle #NestleKitchen #CollectiveBias

The Day of the Dead is coming up.  In several western countries, especially Mexico, Central, and South America, it is a day to pray for and remember friends and family members who have departed. Food and beverages make up a vital part of the tradition. To celebrate this day, we have prepared  quick yet comforting and delicious Coffee Fudge Cups, known in Brazil as Brigadeiro Mole de Café.  It is truly one of those must-have treats!

Growing up in Brazil, I remember going to the cemeteries to visit my departed ancestors every November 2nd, which is a national public holiday there known as Dia de Finados in Portuguese, Dia de los Muertos in Spanish, or Day of the Dead in English.

This is the yearly date on the calendar that we honor their memory by bringing flowers and candles to their graves and tombs… as well as praying and singing hymns in favor of their souls.  In Brazil it is a sober gathering, charged with a feeling of deeply nostalgic longing (saudade).  Some would share a kind story about the departed, while others could not contain their tears.

Later on in the day, people usually attend a Catholic mass in honor of the dead, and afterwards eat one or more comforting dishes such as our Coffee Fudge Cups.  In contrast to some other Latin American countries, we don’t have a standard set of traditional foods to celebrate the date.  The dishes vary from person to person– whatever most speaks of comfort, remembrance, and celebration of a life well lived.  Mine has always been flavored brigadeiros, such as the one that we are sharing the recipe for today.

I do, however, remember coffee being a national staple– pretty much served in just about every household.  At my Grandma’s, who was of Portuguese descent, coffee would come accompanied by buttered, toasted French bread, eggs, a typical Northeast Brazilian cheese, coffee cakes, and sometimes a sweet treat such as caramel flan. At my Mom’s, chocolate or any related treat (e.g. brigadeiros) was the treat for the kids.  After all, children also need comfort on such an emotional day.

If you live in Mexico or the United States, you may be used to different traditions. After living in the U.S. for more than 15 years and having many Mexican friends, I came to understand both the differences and similarities of the day in those countries.

Although it is a public holiday both in Mexico and Brazil, in which we pray for and remember the dead, the differences are remarkable. The first notable difference starts with the dates. In Mexico it is a three-day event: On October 31 (All Hallows Eve), the children make a children’s altar to invite the spirits of departed children to return for a visit. On November 1 (All Saints Day), the adult spirits would supposedly pay a visit. On November 2 (All Souls Day), families decorate their relatives’ tombs in the cemetery.

Second, Dia de los Muertos in Mexico is a fiesta that includes building private altars using skulls, marigold flowers, tissue decorations, incense, the deceased’s possessions, and also their favorite food and beverages (bread of the dead, sugar skulls, fruits, nuts, etc).  It is not a somber event, but rather something to celebrate the beautiful life that the departed had — one of the reasons why it can even take a humorous tone as some remember funny events about the dead.

As you can see, different traditions to celebrate the same event… but both filled with love and memories of those who made our lives a magnificent event.

Well, Nestlé, beloved by many generations in Brazil, has long been a part of my life… producing ingredients that make this and many other events special. As my family and I gather to share great memories and honor our loved ones, we enjoy these delicious gluten-free Coffee Fudge Cups.

They are prepared on the stovetop with only 5 required ingredients — a mixture of sweetened condensed milk, unsalted butter, cocoa powder,  NESCAFÉ® CLÁSICO™ Coffee  (100% pure coffee), and heavy whipping cream.

Believe it or not, our treat is cooked within 10 minutes.  All that one has to do is basically combine all the ingredients (except the heavy cream) in a pan, and stir constantly until until the mixture thickens and starts to peel away or show the bottom of the pan when you scrape it with a wood spoon.

Then, the heavy cream is whisked in and the mixture is poured into cups. After cooling, our Coffee Fudge Cups are traditionally topped with chocolate sprinkles or alternatively, can be topped with chocolate chips such as NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (no artificial flavors or colors).

And here comes the final touch. Our table was adorned with BUTTERFINGER® Peanut Butter Cups Skulls (no artificial flavors or colors) resembling the traditional sugar skulls– a mix of Brazilian and Mexican traditions.  That is why understanding and appreciation for different cultures makes life so much richer! 😉

I loved the convenience of being able to purchase all the products right from the Walmart. And so will you! The NESCAFÉ® CLÁSICO™ Coffee is available in the Coffee aisle, the NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels in the baking aisle, and the BUTTERFINGER® Peanut Butter Cups Skulls in the seasonal/holiday aisle.

Well, what are your traditions? I would love to hear all about them, including your favorite food recipes to celebrate the date.

For my fellow Brazilians, may the day bring saudades of those who are no longer among us in the flesh… For my Mexican and Mexican-American friends, Happy Dia de los Muertos!

TO PIN TILL YOU DROP:


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5-Ingredient Coffee Fudge Cups
Coffee Fudge Cups (Brigadeiro Mole de Café) is a quick and comforting Brazilian dessert made with 5 staples ingredients such as sweetened condensed milk, unsalted butter, cocoa powder, instant coffee, and heavy cream. 
Coffee-Fudge-Cups, Brigadeiro-Mole-de-Cafe
Votes: 1
Rating: 5
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Prep Time 10 minutes
Cook Time 10 minutes
Servings
people (or more depending on the size of the serving cup)
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people (or more depending on the size of the serving cup)
Coffee-Fudge-Cups, Brigadeiro-Mole-de-Cafe
Votes: 1
Rating: 5
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Instructions
  1. Whisk the condensed milk, cocoa powder, and instant coffee together until obtaining a homogeneous mixture (without lumps of cocoa powder). Then, stir in the butter. Cook in a medium non-stick saucepan over medium-low to medium heat (large burner), stirring constantly, until the mixture thickens and starts to peel away or show the bottom of the pan when you scrape it with your wood spoon (about 5-8 minutes). The chocolate fudge mixture should be thick enough to show you the bottom of the pan for a couple of seconds before the mixture levels out again.
  2. Cook in a medium non-stick saucepan over medium-low to medium heat (large burner), stirring constantly, until the mixture thickens and starts to peel away or show the bottom of the pan when you scrape it with your wood spoon (about 5-8 minutes). The chocolate fudge mixture should be thick enough to show you the bottom of the pan for a couple of seconds before the mixture levels out again. Stir in the heavy cream, stirring constantly, until obtaining a homogeneous mixture (about 1 minute).
  3. When chocolate fudge is ready, divide mixture into mini tea cups or shot glasses and let cool completely. Then, sprinkle chocolate sprinkles on top or alternatively, chocolate chips. Serve these Coffee Fudge Cups chilled or at room temperature, and enjoy by the spoonful.
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7-Instagram-Fourth-of-July-Food-Posts

7 Instagram Fourth of July Food Posts to Feast Your Eyes On

Sharing is Caring: Facebook Twitter Pinterest Email YummlyFabulous List of 7 Instagram Fourth of July Food Posts to feast your eyes on… which includes all the courses to make this celebration memorable. Fourth of July? We got you covered, too — whether it is just for feasting your eyes on these 7 Instagram Fourth of July […]

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Brazilian Corn Magic Custard Cake

Brazilian Corn Magic Custard Cake is a mildly sweet, flan-like coffee cake easily prepared in a blender and then baked in a ring baking pan.

The June Festivals (festas juninas) are popular Brazilian festivities that take place in June in Brazil…  And we will be celebrating these cultural festivities this year with Brazilian Corn Magic Custard Cake.  This delish cake with a flan-like consistency, known there as “Bolo Pega Marido de Milho” or “Bolo Engorda Marido de Milho,” is prepared in the kitchen blender. Yep, basically the blender and oven do most of the work for us. 🙂  Don’t believe me? Well, check it out for yourself…

As people express their thanks to Saint John for the rain and the abundant corn harvest, a huge event space (arraial) is set up.  It’s brightly decorated with strings of colorful flags and paper balloons, and filled with tents or crude stalls.  The festivities are all illuminated with sky lanterns, showers of  fireworks, and bonfires.  It is big party… for all the senses! 

People dress up in typical country bumpkin outfits with straw hats, painted-on freckles, and gap-teeth, and women often sport checkered gingham dresses and pigtail braids. My kids, as you can see, are the living image of Brazilian hillbillies!

Minhas Matutas de São João (My Little Hillbillies)

There is lively music, especially quadrilha folk dances that are organized around a mock bride and groom. 
Of course, there is the food — an entire spectacle in and of itself!  The most typical items are usually made from yellow corn (maize)– such as our Brazilian Corn Magic Custard Cake— along with many other dishes made from rice (arroz doce or rice pudding), spices, coconut (e.g. cocada), and peanuts (e.g. paçoca).   The most popular drink is quentão!

Our Brazilian Corn Magic Custard Cake is super easy to make since the ingredients are simply mixed together in a blender and then baked in a ring baking pan. As I mentioned earlier, the blender and the oven do most of the work for us. 🙂  One curiosity about this cake is that it doesn’t take any baking powder, yet it still rises as it does.

Canned coconut milk is used instead of whole milk, making a perfect pairing with corn — a staple in Brazil.

This Brazilian Corn Magic Custard Cake is a coffee cake and ever so mildly sweet. It is perfect for serving either at breakfast or as a snack (with or without the coconut glaze), at room temperature or chilled accompanied by a cup of coffee.

Fortunately, you don’t have to be in Brazil, celebrating Festas Juninas, in order to try this Brazilian Corn Magic Custard Cake…

Enjoy!

TO PIN TILL YOU DROP:

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Brazilian Corn Magic Custard Cake
Brazilian Corn Magic Custard Cake is a mildly sweet coffee cake easily prepared in a blender and then baked in a ring baking pan.
Brazilian-Corn-Magic-Custard-Cake, Bolo-Pega-Marido-de-Milho, Bolo-Engorda-Marido-de-Milho
Votes: 1
Rating: 5
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Prep Time 20 minutes
Cook Time 52 minutes
Servings
slices
Prep Time 20 minutes
Cook Time 52 minutes
Servings
slices
Brazilian-Corn-Magic-Custard-Cake, Bolo-Pega-Marido-de-Milho, Bolo-Engorda-Marido-de-Milho
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 392 degrees F (200°C). Grease and flour a 10-inch ring pan and set aside.
  2. Blend corn and coconut milk in the blender until obtaining a creamy mixture. Strain the mixture into a bowl and reserve.
  3. Wash blender quickly to remove corn leftovers and blend well the reserved mixture with sweetened condensed milk, flour, sugar, eggs, and butter until obtaining a homogeneous mixture. You may have to stop the blender once or twice to scrape flour down the blender walls. Make sure mixture has no lumps.
  4. Place mixture into the prepared baking pan and bake cake for about 50-60 minutes or until a toothpick comes out mostly clean. A sheet of aluminum foil may be placed loosely on top of the pan during the last 25-30 minutes of the baking process in order to avoid excess browning.
  5. Remove baking pan from the oven and place on a rack to cool down. You can run a knife around to help loosen the cake. Invert onto a serving plate and serve as is or with a coconut glaze.
  6. For the coconut glaze (optional), whisk well the powdered sugar and coconut milk together until no lumps are found. Drizzle over the cake and sprinkle the coconut flakes on top. Enjoy! If desired, cover the cake and refrigerate. Chilled (and on the second day) it is even more delicious than at room temperature and on the first day.
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4-Ingredient Fluffy Nutella Dip with Berries

A 4-ingredient, 5-minute Fluffy Nutella Dip topped with assorted berries and served with buttery shortbread cookies.

Happy Mother’s Day!  As a mother of two, I share this same special day with you… and also a love for our kids and for scrumptious treats. From one chocoholic to the other, here is something gorgeous, easy to prepare, and quite delish: A naturally gluten-free Fluffy Nutella Dip topped with assorted berries and served with buttery shortbread cookies.  I am grinning from ear to ear — are you too?

My… oh, my!  This is one of the most delicious things ever. With only 4 simple ingredients — Nutella, whipped cream, assorted berries, and shortbread cookies, this fluffy Nutella dip came to life… and was a real hit! A simple way from little ones to say thank you to me!

All we had to do was to fold whipped cream with Nutella, then cover and refrigerate until chilled.  Right before serving, the dessert was topped with strawberries, blackberries, blueberries, and raspberries… garnished with fresh mint leaves, and voilà!  A treat fit for a queen, ready in no time flat.  The best part was scooping up creamy, fluffy mounds of pure deliciousness with the buttery shortbread cookies.

I am not kidding… in 5 to 10 minutes, we made magic in the form of this Nutella Dip. 😉

The result? A stunning, rich dessert without too much effort! And that’s my kind of treat! Something that even a kid could make for his/her Mom.

Or an adult could put together in the blink of an eye for a sports game, a party, get-together, or a surprise guest.

For more quick and easy sweet treats and also savory dishes, visit our quick and easy recipe index. It will help you celebrate this and any other occasion without fuss.

I hope you enjoy our beautiful and delicious fluffy Nutella Dip, and most importantly, have a very…

HAPPY MOTHER’S DAY!

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Fluffy Nutella Dip with Berries
A 4-ingredient, 5-minute Fluffy Nutella Dip topped with assorted berries and served with buttery shortbread cookies.
fluffy-nutella-dip
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Prep Time 5 minutes
Cook Time 0
Passive Time 20 minutes
Servings
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Prep Time 5 minutes
Cook Time 0
Passive Time 20 minutes
Servings
people
fluffy-nutella-dip
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Rating: 0
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Instructions
  1. Place Nutella into a medium bowl. Fold the thawed whipped cream gently until obtaining a creamy, homogeneous mixture. Cover and refrigerate until chilled.
  2. Top beautifully with assorted berries and garnish with mint leaves if desired. Serve with shortbread cookies and enjoy!
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Bacon and Cheese Brazilian Hot Pockets (Enroladinho de Pão de Queijo)

5-ingredient, gluten-free Brazilian Hot Pockets filled with bacon and cheddar cheese that are super easy to prepare. They make a great breakfast or snack!

Love Pão de Queijo (Brazilian cheese rolls)?  Well, me too! After becoming a fan of the traditional recipe and its variations, including pão de queijo waffles,  I decided to innovate once more by using the same dough to make what I call Bacon and Cheese Brazilian Hot Pockets (Enroladinho de Pão de Queijo). Yep!  This thing is addictive… much to my despair!

I ain’t kidding folks! Only five ingredients were used to prepare this recipe. Three for the dough — sour cream, tapioca flour, and grated Parmesan cheese. And of course, two for the filling: bacon and cheddar cheese.  That’s all!

Because they are made from tapioca flour, these Brazilian hot pockets are naturally gluten-free — in contrast to the ones available at the supermarket.

They are also quite simple to prepare– pretty much only requiring to mix the dough, fill with bacon and cheese, and then bake. It actually took more time to bake than to actually prepare these Brazilian hot pockets.  And yes, they can be frozen. Now that’s my kind of recipe!

Looking for something new to serve for breakfast or for a hearty snack? These Brazilian hot pockets will be a huge hit! And yes, they make a great lunch or dinner too.

If you would like to, you can also use different fillings such as mozzarella and pepperoni, or sausage and cheddar. Presto! New hot pockets to delight the family.

Needless to say, my hubby and kids made short work of the whole batch! 😉

Coffee, soda, juice, beer… they all go well with our easy and delish Brazilian pocket sandwiches. Baby carrots and celery sticks make excellent accompaniments, too.

I will be awaiting your feedback! 🙂

 

Print Recipe
Bacon and Cheddar Brazilian Hot Pockets
These 5-ingredient, gluten-free Brazilian pocket sandwiches are filled with bacon and cheddar cheese... and are super easy to prepare. They make a great breakfast or snack!
Bacon-and-cheese-brazilian-hot-pockets
Votes: 2
Rating: 5
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Prep Time 25 minutes
Cook Time 27 minutes
Servings
Ingredients
Prep Time 25 minutes
Cook Time 27 minutes
Servings
Ingredients
Bacon-and-cheese-brazilian-hot-pockets
Votes: 2
Rating: 5
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Instructions
  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl, combine sour cream with tapioca flour and cheese until obtaining a homogeneous and consistent mixture. Use your hands! Set aside.
  3. On a level surface, layer a half slice of cheese on top of a strip of bacon and then roll them together. Repeat the process.
  4. Grab a portion of the dough, roll into a ball, flatten into a disc, place the rolled bacon/cheese on top, and close the dough around the filling. Shape into thick cigars, making sure no holes are found in the dough for the filling to leak out of. At this point, they can be either baked right away or frozen in a plastic bag for baking some other time.
  5. Place onto the lined baking sheet, leaving a bit of space between one Brazilian hot pocket and the other.
  6. Bake for about 27 minutes or until Brazilian hot pockets are lightly golden on top. Enjoy while still warm!
Recipe Notes

These Brazilian hot pockets can be frozen in a plastic bag for up to 3-4 weeks. Let them rest out of the freezer for about 5 minutes prior to baking. It will take more time to bake them if baking from frozen.

 

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4-Ingredient Strawberry Brigadeiros (Moranguinho)

Strawberry Brigadeiros are fudgy candies made from sweetened condensed milk, strawberry gelatin, unsalted butter, and granulated sugar. They are cute and make great party treats!

Valentine’s Day is almost here….  Who is going to be your Valentine?  Mine enthusiastically devoured these gluten-free fudgy and delish Strawberry Brigadeiros, which are simply called moranguinho in Portuguese. Aren’t these Brazilian candies cute?

Strawberry-brigadeiros

They are also quick and easy to make. That’s right! All you need are 4 ingredients: sweetened condensed milk, strawberry gelatin, unsalted butter, and granulated sugar.

Combine the first 3 ingredients in a non-stick pan and cook over medium heat for about 5 minutes or until the bottom of the pan can be seen. Spread onto a greased plate and let cool. Then roll into balls, shape like strawberries, and sprinkle sugar on top. Garnish with a clove and place into bonbon cups. See? Easy peasy!

Strawberry-brigadeiros

They are as easy to make as our beer brigadeiros , another fave of many male Valentines.

They can be served on a tray or placed into bonbon boxes to surprise your Valentine with something unique.

Strawberry-brigadeiros

Their red color and luscious flavor are a real declaration of love…

But of course, they make more than just good Valentine treats. In Brazil, they are served at birthday parties and other occasions.  Sometimes I make them just because… 😉

Strawberry-brigadeiros

I hope you and your Valentine enjoy our strawberry brigadeiros!

HAPPY VALENTINE’S DAY!

Strawberry-brigadeiros

Print Recipe
4-Ingredient Strawberry Brigadeiros (Moranguinho)
Strawberry brigadeiros are fudgy candies made from sweetened condensed milk, strawberry gelatin, unsalted butter, and granulated sugar. They are cute and make great party treats!
Strawberry-brigadeiros
Votes: 0
Rating: 0
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Course Dessert
Cuisine Brazilian
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
Course Dessert
Cuisine Brazilian
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
Strawberry-brigadeiros
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Whisk the condensed milk and strawberry gelatin powder together until obtaining a homogeneous mixture (without lumps). Then, stir in the butter.
  2. Cook in a medium non-stick saucepan or skillet over medium-low to medium heat (large burner), stirring constantly, until the mixture thickens and starts to peel away or show the bottom of the pan when you scrape it with your wood spoon (about 5-8 minutes). The strawberry fudge mixture should be thick enough to reveal the bottom of the pan for a couple of seconds before the mixture levels out again.
  3. Strawberry-brigadeiros
  4. When the strawberry fudge is ready, remove from the stove and spread mixture onto a plate greased with butter.
  5. Let cool to room temperature before starting to roll them into balls with greased hands. Use a 1 teaspoon measuring spoon as measure. Then, shape them into strawberry shapes and dredge gently in sugar or sprinkle sugar all around until totally covered. Place into paper bonbon cups and garnish each with a clove as a "stem," as seen in the pictures. Enjoy!
Recipe Notes

Strawberry brigadeiros can be kept in an airtight container at room temperature for up to 2 days.

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7-New Years-Good-Luck-Food-Recipes

7 New Year’s Good Luck Food Recipes

Sharing is Caring: Facebook Twitter Pinterest Email Yummly7 New Year’s Good Luck Food Recipes made with grapes, pomegranate, lentils, black eye peas, rice, and champagne to attract prosperity and more. Do you have any special traditions or superstitions centered around the arrival of the New Year or Reveillón?  Well, many cultures around the world do, and some are […]

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