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5-Ingredient No Bake Nutella Tart

5-Ingredient No Bake Nutella Tart made with simple ingredients in less than 30 minutes. It is the “it” treat for Valentine’s Day or just because!

Who is going to be your Valentine this year?  Mine devoured this 5-Ingredient No Bake Nutella Tart in the blink of an eye. Think about richness and love in an edible form! A great way to say ‘I love you’ even without pronouncing the 3 words 😉 — something that can also be served all year long just because.

This Nutella tart is one of those impressive treats that are still quick and easy to make. That’s right! All you need are 5 ingredients: Nutella or hazelnut spread, bittersweet chocolate chips, heavy whipping cream, unsalted butter, and Oreo cookies. That means, almost universal ingredients, easily available in most countries in the world.

Crumb and combine Oreo cookies with melted unsalted butter and press the cookie “dough” into a tart pan. Then, freeze for at least 15 minutes.

Meanwhile, whisk together chocolate chips, Nutella, and warm heavy cream in a medium bowl until obtaining a homogeneous mixture. Pour into the frozen cookie crust and freeze for 15 minutes or until set. See? Easy peasy!

If desired, garnish the top of the Nutella tart with assorted berries, mint, and/or dried rose petals.  And there you have a treat fit for the queen or king of your heart. Its luscious flavor is a real declaration of love.

 

A warning though: this thing is ADDICTIVE! You can also surprise your honey and BFF with these other savory and sweet treats too.

But of course, our no bake Nutella tart is more than just perfect for Valentine’s Day. It makes a great dessert for Mother’s Day, a Nutella /Oreo/chocolate fan’s birthday party, and other occasions.  I plan on making it just because… especially for those days when you just need some happiness in your mouth.

Wishing you and your Valentine a very…

HAPPY VALENTINE’S DAY

 

TO PIN & ENJOY!


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5-Ingredient No Bake Nutella Tart
5-Ingredient No Bake Nutella Tart made with simple ingredients in less than 30 minutes. It is the "it" treat for Valentine's Day or just because!  
No-bake-nutella-tart, Hazelnut-tart
Votes: 1
Rating: 5
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Prep Time 30 minutes
Cook Time 0
Passive Time 30+ minutes
Servings
people
Prep Time 30 minutes
Cook Time 0
Passive Time 30+ minutes
Servings
people
No-bake-nutella-tart, Hazelnut-tart
Votes: 1
Rating: 5
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Instructions
  1. Prepare the crust: Process Oreo cookies in a food processor until finely ground up. Place crumbs into a bowl and mix well with the melted butter. Press into a 14-inch rectangular tart pan (removable bottom) with your hands or with the back of a spoon until evenly spread. Make sure to make edges a bit thicker so it won't crumble once un-molded. Freeze for at least 15 minutes.
  2. Meanwhile, prepare the filling. Combine Nutella and chocolate chips in a medium bowl. Pour warm heavy cream over chocolate mixture and whisk until chocolate is completely melted and mixture is homogeneous. Then, pour onto the frozen cookie crust. Place in the freezer for 15 minutes or until set. Before serving, garnish top with berries, mint, and/or dried rose petals if desired. Enjoy! Place into the freezer for 15 minutes or into the fridge for 2 hours.
Recipe Notes
  • This No Bake Nutella Tart can be made up to 3 days ahead of time. You can either refrigerate it or freeze it and then defrost it 1 hour before serving.
  • If you don't have a rectangular tart pan, you can easily use a round tart pan with removable bottom.
Continue Reading 8

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

 

 

Print Recipe
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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Rating: 0
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Prep Time 15 minutes
Cook Time 0
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 0
Servings
people
Ingredients
Not-baked-Alaska-panettone, Sorvetone, Sorvete-de-panetone
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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.

Continue Reading 13

Seriously Indulgent Raspberry Pistachio Froyo Pies

These Seriously Indulgent Raspberry Pistachio Froyo Pies are made from staple ingredients such as cookie pie crust, yogurt, sweetened condensed milk, macerated raspberries, and pistachios. They are quick-to-prepare yet quite scrumptious treats to embrace your ‘ME’ moment!

Disclosure: This shop has been compensated by Acorn Influence and its advertiser. All opinions are mine alone. 

Life as a mom can be busy. Do you ever feel the need to eat something seriously indulgent? Well, I do… many times. 🙂 Afternoons bring a cry of desperation to satisfy my dessert cravings. Our Raspberry Pistachio Froyo Pies made from staple ingredients such as cookie pie crust, Seriously Indulgent Yogurt, sweetened condensed milk, macerated raspberries, and pistachios. They are quick-to-prepare (yet quite scrumptious) treats to embrace your ‘ME’ moment!

After all, we all need a break, and what better than spending it enjoying something delicious and that can be made in the blink of an eye. 😉

To make six of these frozen yogurt pies, fill store-bought mini cookie pie crusts with a mixture of Greek Gods Seriously Indulgent Yogurt (Raspberry Ginger flavor), mashed fresh raspberries, sweetened condensed milk, whipped cream, and lemon juice. Freeze them and top them with macerated raspberries and chopped pistachios before serving. Voila! A treat fit for a queen is ready to be enjoyed with a big smile on your face.

This is a no-cooking dessert that literally anyone can put together while still impressing the most demanding eyes and taste buds. See? And all the ingredients are conveniently available at Walmart, including the Seriously Indulgent Yogurt.

Although I made these raspberry pistachios froyo pies to indulge myself after one heck of a day, the truth is they are also perfect for parties, get-togethers, and holidays such as Christmas.

But since I didn’t need a special occasion to make myself happy, I made them and sat quietly on my sofa, breathing deeply, and enjoying them slowly — bite by bite. Immediately I felt relaxed… and content like a child in a candy store. Something so simple, yet incredibly satisfying! I confess that I have been thinking how to find a way to enjoy more of these ‘me’ moments. I am sure that as a mom you can relate.

The key ingredient for this crowd-pleasing treat is the Greek Gods Seriously Indulgent Yogurt. Made with whole milk and cream with fruit on the bottom, this yogurt is thick, creamy, and indulgent like a dessert. In fact, it’s so rich and delicious that is perfectly served even on its own — or can be used to make a variety of treats like our Raspberry Pistachio Froyo Pies.

For more info about this yogurt and other tasty recipes, visit the Greek Gods Yogurt website.  That’s not all! Redeem an Ibotta offer and get $1.50 back on the purchase of one Seriously Indulgent Yogurt cup (up to 2x per receipt), which is essentially a full rebate. Awesome, right?

In addition, you can also earn a VUDU Movie Offer — $3 movie credit with validated purchase of 2 units of Seriously Indulgent Yogurt. For this offer, you must validate your Walmart receipt by uploading it via microsite: www.ggvudu.com or via text: [email protected]. So essentially, you can try two Seriously Indulgent Yogurt cups for $3, get your $3 back, and then get an additional $3 VUDU credit.

To enter the SWEEPSTAKES and get a chance to win a $250 Spafinder.com gift card or a $150 Walmart gift card, click below:

Greek Gods – Seriously Indulgent Giveaway

Needing an indulgent ‘me’ moment? Throwing a party? Now you know just what to make to impress yourself and others.

Enjoy!

TO PIN & ENJOY:


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Quick & Creamy Raspberry Pistachio Froyo Pies
Raspberry-pistachio-froyo-pies, Frozen-yogurt-pies
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Prep Time 17 minutes
Cook Time 0
Passive Time 8+ hours
Servings
small pies
Prep Time 17 minutes
Cook Time 0
Passive Time 8+ hours
Servings
small pies
Raspberry-pistachio-froyo-pies, Frozen-yogurt-pies
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Rating: 0
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Instructions
  1. Macerate the raspberries by mixing 1 cup of them with sugar and the juice of 1/2 lemon in a small bowl. Cover and leave at room temperature for at least 30 minutes, or refrigerate overnight.
  2. In a medium bowl, combine yogurt and 1/4 cup raspberries. Using a fork, mash the raspberries. Add sweetened condensed milk, whipped cream, and the juice of 1/2 lemon. Stir until homogeneous. Fill the pie crusts with the mixture and freeze.
  3. Right before serving, spoon the macerated raspberries on top of the frozen yogurt pies and sprinkle on the chopped pistachios. Only if desired, garnish with mint leaves and/or mini meringues. Serve the raspberries pistachio froyo pies and enjoy!
Continue Reading 4

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
Hot-chocolate-trifle, Pave-de-chocolate-quente
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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!
Continue Reading 3

The Best Nut-Free Baklava Ever

Recipe for the most delicious Nut-Free Baklava ever, made from phyllo dough, dried apricots, shredded coconut, and golden raisins.

What’s your favorite Middle Eastern pastry? Mine is baklava! Yep — a sweet pastry made with layers of phyllo dough, traditionally filled with chopped nuts, and soaked in a syrup containing honey, rosewater, or orange flower water.  Ours, however, is a nut-free baklava. Are you allergic to nuts? No problem!  You will be able to enjoy ours without fear.  Never tried a nut-free version version of baklava?  Go for it. This is the best nut-free baklava ever… In fact, the best that I have ever tasted so far — and I have tried many.

I call it ‘ours’ because it is being published on our blog. But the recipe actually is Lauren’s.

I met her for the first time at a bake sale organized by my friend Kirsten Bates. The event was held to benefit those affected by Hurricane Harvey, and half of the money was donated to Coastal Bend Food Bank and the other half to Houston Food Bank. Lauren, along with other generous ladies, brought many baked goodies to a city park.  Cookies, cupcakes, cinnamon rolls, donuts, and sweet popcorn among many other treats — including the infamous homemade nut-free baklava we are featuring today.

I am not kidding… After the first bite of that baklava, I bought almost all of the rest that they had left.  Each bite seemed like a delectable new discovery.   I brought all of them home to share with my husband and children — but shamelessly, I ate most of them. 😉

I simply could not stop eating them. This thing is ADDICTIVE!

I loved the baklava so much that I asked Lauren for the recipe.  She was kind enough not only to share the recipe with me, but also to make a batch specially for me.  Needless to say, Lauren became my new best friend! 🙂

Is it complicated to make? No! All we have to do is butter and fold in half a sheet of phyllo pastry dough, press into a glass baking pan, sprinkle a mixture of shredded coconut, dried apricots,  and golden raisins on top and repeat the process with remaining pastry sheets. Cut into 16 diamond shaped pieces, bake, and then pour syrup on top to soak.

And there you have it.  Any time you want to drink tea or coffee (with or without our homemade caramel pumpkin spice coffee creamer), pair it with this super delish nut-free baklava.

I hope you have been enjoy the baking season, with all the goodies and the warm, comforting flavors that it has to offer.

See ya!

TO PIN TILL YOU DROP:

 

 

Nut-free-baklava

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The Most Delicious Nut-Free Baklava
Recipe for the most delicious Nut-Free Baklava ever, made from phyllo dough, dried apricots, shredded coconut, and golden raisins.
Nut-Free-Baklava
Votes: 1
Rating: 5
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Prep Time 50 minutes
Cook Time 40-45 minutes
Servings
pieces
Prep Time 50 minutes
Cook Time 40-45 minutes
Servings
pieces
Nut-Free-Baklava
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 400 degrees F. Grease a 10 x 7-inch glass pan (double recipe for a 13 x 9-inch).
  2. Place coconut, apricot and raisins in a food processor. Add sugar and cinnamon. Process until finely chopped. Mixture will be clumpy.
  3. Place pastry on clean work surface. Cover with a damp towel to prevent from drying out. Brush 1 sheet pastry with melted butter. Fold in half. Press into pan. Trim excess dough from edges to fit the side of the pan. Sprinkle 1/2 cup coconut mixture evenly on top of pastry.
  4. Brush another sheet of pastry with melted butter and fold in half. Press into pan on top of the first layer. Sprinkle with 2 Tablespoons coconut mixture. Repeat process this process with remaining pastry sheets, butter, and 2 Tablespoons coconut mixture per layer, trimming edges as you go to fit the side of the pan.
  5. End layering with a pastry sheet buttered and folded in half. Using a sharp knife, carefully cut the stacked layers of pastry into thirds lengthwise. Then cut crosswise diagonally to make 16 diamond-shaped pieces.
  6. Bake for 30 minutes. Reduce heat to 325 F for about 10-15 more minutes or until golden brown. Note: fruit mixture will darken faster than pastry.
  7. While baklava is baking, make syrup. Place honey, cinnamon, orange rind, sugar and 2/3 cup cold water in sauce pan over medium-heat. Cook, stirring, until sugar dissolves. Bring to a boil. Reduce heat to medium. Simmer for 5 minutes or until syrup is slightly thickened. Pour hot syrup over hot baklava. Cool in pan. Serve and enjoy!
Continue Reading 6

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:


Print Recipe
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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Rate this recipe!
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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Fun Candy Corn Apple Pops

Candy Corn Apple Pops are a quick and easy Halloween treat made with apples, candy melts, and sprinkles. It makes a fun and delicious treat that delights kids and adults.

October is the month when we celebrate Halloween.  Our treat for this year is colorful, fun, and easy to prepare — Candy Corn Apple Pops. Aren’t they cute? Kids will go crazy for these — and adults too.  😉

As you can imagine, our treat was inspired by the popular Halloween candy, candy corn. Just like the classic American candy, it has three colors, yellow, orange, and white.

The difference is, our treat is made with sliced Granny Smith apples covered with white candy melts, drizzled with yellow candy melts, and then decorated with orange sprinkles.  The original candy corn, created in the 19th century, mimics the appearance of corn kernels, hence the name — and it is made with sugar, corn syrup, confectioner’s wax, and artificial coloring.

Our Candy Corn Apple Pops makes a great Halloween cooking project to get children involved in… and definitely will brighten any Halloween celebration, putting a huge smile on any kid’s face. They were tested and approved by my kids. 😉

They can be prepared in 30 minutes. All you have to do is slice apples, stick a candy or popsicle stick in one of the ends, dip sliced apple into the melted white candy melts, and place onto a baking sheet lined with parchment paper to dry. Then, drizzle melted yellow candy melts on top and sprinkle with orange sprinkles. And voila!  In the blink of an eye, a treat perfect for your little Halloween monsters will be ready to be happily devoured.

If you would like another cute variation made with apples, also try our Chocolate Apple Halloween Owl. But if you plan on adding a spooky treat to your sweet arsenal , you gotta make our Creepy Jello Cups,

Every year my kids dress up in a different costume.  This Halloween we will have a witch and a deer. Hehe! How about you?

We will be trick-or-treating in our new neighborhood… and swamping our bloodstreams with a load of sugar.  The kiddos will be bouncing off the walls until late at night, as always. The good thing is, in my household Halloween lasts for one day only. Yep!  Several treats will magically disappear by the next day.  As a Mom, I think you get what I mean. 😉

Happy Halloween!!!

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Candy Corn Apple Pops
Candy Corn Apple Pops are a quick and easy Halloween treat made with apples, candy melts, and sprinkles. It makes a fun and delicious treat that delights kids and adults.
Candy-corn-apple-pops
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Prep Time 20 mins
Cook Time 4 mins
Servings
pops
Candy-corn-apple-pops
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Instructions
  1. Sit clean apples upright on a wood board and slice from top to bottom (about 4 slices per apple, 1/2-inch thick). Remove seeds gently. Then, line a large cookie sheet with aluminum foil and push the pointed end of each stick up into the bottom of each apple slice.
  2. In a medium heatproof glass bowl, melt white candy melts in the microwave according to the package directions, place bowl into a larger pot filled with about 2-inch boiling water (this will help candymelts to not harden), and dip apple slices in melted candy (using a spoon to help coat each slice if your bowl isn't deep enough to cover them).
  3. Allow excess candy melts to drip off, then lay flat on the foil-lined baking sheet. Once hardened, drizzle melted yellow candy melts over the top using a fork. Sprinkle orange sprinkles on top and let harden. Place the baking sheet in the fridge for approximately 10-15 minutes, allowing candy corn apple pops to harden. If you wish, decorate the wood stick with a ribbon. Serve and enjoy! Inactive Time: 10-15 minutes
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Quick and Easy Sweet Berry Cloud Eggs and a Giveaway

Sweet Berry Cloud Eggs is a quick, easy, and light dessert made from a few simple ingredients. This is the unique sweet version of the Instagram and Internet sensation savory cloud eggs.

Disclaimer: This is a campaign in collaboration with Beaujolais wines and Honest Cooking Magazine. Thank you, friends, for supporting the brands that I work with and love. 

Have you ever heard of cloud eggs? Well, it is the latest Internet and Instagram trend– something appealing due to the easy prep and the creative way of using eggs. Our version, Sweet Berry Cloud Eggs, is rather sweet — an innovation not seen till now. It reminds one of an individually portioned pavlova but with a firmer texture than a soft meringue. The advantage here is that it takes only 3-5 minutes to bake this delightful treat, in contrast to a pavlova or meringue.

Want to impress your guests with a naturally gluten-free whole-year-round treat? Make our Sweet Berry Cloud Eggs!  Need a great pairing wine to accompany our no-fuss dessert? Beaujolais wines are the answer — especially the red, Chiroubles, Domaine de la Chapelle des Bois, 2014

This anti-snob wine is artisanally made from Gamay grapes, a variety that is known for producing the light, fruit-driven red wines of Beaujolais in Eastern France. Ours, like other red Beaujolais wines (white and rosé as well), is versatile, food-friendly, and offers great value.  

It can be enjoyed at room temp or slightly chilled with a variety of foods from different cuisines that are most often paired with white wine. Yep, it is your go-to wine for the summer and other seasons… to enjoy with BBQ, dips, pastas, simple desserts like ours, and more.   

It offers a fresh, red-fruit aroma that pairs so well with our Sweet Berry Cloud Eggs, which are essentially made from stiff beaten egg whites whipped with sugar and lime juice.

The mounds are spooned onto a parchment paper-lined baking sheet…

… and baked in the oven for about 3-5 minutes.

Once cooled to room temperature, our Sweet Berry Cloud Eggs are garnished with assorted macerated berries and mint leaves. Voila!

In a jiffy, a treat will be ready to be enjoyed that is appealing both to the eyes and palate– for even the most demanding of guests… and all cheered with a glass of an affordable, fruity red wine.  It’s simplicity at its best!

Easy to prepare? You betcha! Yummy? This falls into the category of eat and repeat!

Now, let’s say cheers to easy entertaining… that makes life easy and delish! 😉

P.S.: Please, don’t forget to enter our giveaway below. 

 

Enter THE GIVEAWAY by 10/15/2017 for a chance to win a wine picnic set valued at $119. For this, click on the link below:
a Rafflecopter giveaway

 

 

 

Up Your Beaujolais Game! from Honest Cooking on Vimeo.

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Print Recipe
Sweet Berry Cloud Eggs
Sweet Berry Cloud Eggs is a quick, easy, and light dessert made from a few simple ingredients. This is the unique sweet version of the Instagram and Internet sensation, savory cloud eggs.
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 23 minutes
Cook Time 3-5 minutes
Servings
people
Prep Time 23 minutes
Cook Time 3-5 minutes
Servings
people
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Start by macerating the assorted berries. Place 3 quartered strawberries and whole blueberries, blackberries, and raspberries in a medium plastic or glass bowl. Sprinkle granulated sugar and 1 Tablespoon of lime/lemon juice over the top of the berries and toss or shake. Let bowl sit at room temperature for at least 30 minutes. If not using immediately, cover and refrigerate overnight. If desired, our Sweet Berry Cloud Eggs can be garnished with fresh assorted berries -- maceration is not necessary although adds a nice sweet touch to the dessert.
  2. Meanwhile, preheat oven to 425°F. Using a stand mixer or whisk, beat the egg whites on low until foamy. Add 1/2 Tablespoon of lime/lemon juice, a dash of salt, and just a bit of the powdered sugar toward the side of the bowl (not center). Beat on high speed until stiff peaks form. It is important to add sugar slowly, little by little and always toward the side of the bowl; otherwise egg whites won't increase in volume as intended. You may need to stop mixer a few times to scrape sugar from the side of the bowl.
  3. Create 6 mounds of egg whites on a baking sheet lined with parchment paper. Make a well or indentation in the center of each mound to resemble nests. Place baking sheet on the oven middle rack and bake for about 3-5 minutes or until lightly golden and the mounds have firmed up.
  4. Let cool and gently transfer to serving plate using a large metal spatula. Garnish indented center with berries and fresh mint leaves. Drizzle with a bit of the syrup formed during maceration if desired. Serve immediately and enjoy!
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5-Ingredient Salted Caramel Apple Pie Cobbler

5-Ingredient Salted Caramel Apple Pie Cobbler made within 30 minutes or so, and served either by itself or with a scoop of ice cream.

Fall is almost officially here… which means that we have a great excuse to prepare this scrumptious and comforting 5-ingredient Salted Caramel Apple Pie Cobbler. Yep!!! You read  that right, honey!  Imagine a two-in-one treat that is super easy to prepare and will knock your socks off.

All one has to do is to cut refrigerated biscuits into fourths, place into a bowl and mix with canned apple pie filling and ground cinnamon.

Next, place mixture into a buttered skillet or baking dish and bake for about 20-30 minutes. While it is still warm, drizzle your favorite caramel sauce on top, sprinkle with coarse sea salt, and serve with a scoop of vanilla ice cream. Voila!

A truly yummy treat is ready to be devoured by spoonfuls!!!!!! And it’s so easy to put together that any child can help one to prepare.

This Salted Caramel Apple Pie Cobbler makes a great afternoon snack or quick dessert. Back to school? Having a potluck or get-together? Perhaps receiving an unexpected visitor? Need to prepare a fuss-free treat that can be prepared without a mess? Our Salted Caramel Apple Pie Cobbler fits the bill for these or any other occasions!

It’s tru;u a Fall dessert to please both adults and children — including this girl here and her family. 😉

You can even use another fruit pie filling of your choice such as cherry, blueberry, or others.

Well, enjoy the upcoming baking season and all the goodies that it has to offer. By the way, these 4-Ingredient Dulce de Leche Apple Hand Pies are also an Autumn must-try!

Dulce-de-leche-apple-hand-pies

It is great being back to celebrate the upcoming Fall season — and my 45th birthday on September 6th, as well. 😉

xx

P.S.: What’s your favorite Fall treat?

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Salted Caramel Apple Pie Cobbler
5-Ingredient Salted Caramel Apple Pie Cobbler made within 30 minutes or so, and served either by itself or with a scoop of ice cream.
Salted-Caramel-Apple-Pie-Cobbler
Votes: 2
Rating: 5
You:
Rate this recipe!
Prep Time 6 minutes
Cook Time 28 minutes
Servings
people
Prep Time 6 minutes
Cook Time 28 minutes
Servings
people
Salted-Caramel-Apple-Pie-Cobbler
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees F. Grease a large cast iron skillet or large rectangular baking dish (13 x 9-inch) with unsalted butter; set aside.
  2. In a large bowl, mix the apple pie filling with the cinnamon or apple pie spice. If you would like, you can mix in one teaspoon of fresh lemon/lime juice -- but only if you are not using a cast iron skillet. Then, gently mix in the pieces of biscuits. Pour mixture into the prepared skillet or baking dish, making sure to arrange everything into a single layer in such a way that biscuits will have space to rise. Bake for about 25-30 minutes or until biscuits are puffed, golden brown, and fully cooked.
  3. Remove skillet/baking dish from oven, drizzle with caramel sauce, and sprinkle a bit of coarse sea salt on top. Serve Salted Caramel Apple Pie Cobbler warm with a scoop of vanilla ice cream. Enjoy!
Recipe Notes

Do not top the dessert with caramel sauce and salt if dessert will not be consumed right away and at once.  Leftovers should be refrigerated at an airtight container for up to 2 days. Make sure to warm up a bit in the microwave right before serving and then top with caramel sauce and salt.

***Recipe adapted from Shared Food.

Continue Reading 11

Easy Walnut Cookies — Guest Post by En Mi Cocina Hoy

Delicious walnut cookies that are made with simple ingredients and easy to prepare. They make a great snack and also yummy edible presents!

Hi, everyone! Crunchy and nutty Walnut Cookies, easily prepared with simple ingredients, is the recipe for today. This is a recipe from the cookbook, ‘Del Blog A La Mesa’ from my Chilean fellow blogger, Pilar Hernadez.

She is the culinary mind behind the bilingual food blog, En Mi Cocina Hoy.

This is a simple recipe to prepare and requires no advanced skills. It essentially involves beating flour, sugar, baking powder, butter, eggs, salt, and walnuts in the bowl of a mixer, then rolling the mixture into balls, and baking… Voila, there you have it– amazing walnut cookies that are ready to be devoured with your favorite beverage such as milk, coffee, tea, or whatever else you may prefer.

Can’t believe it?

Well, just check out Pilar’s recipe!

Here she is, in her own words:

“Hello!
I’m Pilar Hernandez. I was born and raised in Chile. Went to medical school there and then moved to Houston, Texas in 2003 without knowing how to cook and speaking no English.
I still remember the first time I went to the grocery store. I almost cried out of frustration, not knowing what brands to buy or which food was equivalent to the foods I grew up eating.
Fast forward: today I’m a happy food blogger at En mi cocina hoy and mom. Welcome to my South American Kitchen! Where I will show you how to cook Chilean food with American ingredients, you find in your supermarket. I’ll challenge you to try exotic fruits like lucuma or maqui, and our favorite cereals wheat berries and quinoa.
Easy and delicious walnut cookies. Perfect to make with the kids.
My mom used to make trays and trays of cookies all homemade and very well presented for family functions, birthdays, Christmas, almost any reunion was an excuse to make lots of cookies. These walnuts cookies were always present, easy to make, and perfect with tea or coffee. One of my family favorites. I learned to make them young, and now my seven-year-old is in training.”
Thank you, Pilar, for sharing your scrumptious recipe with us, and also for putting a smile on our faces. Sweets make life joyful and exciting!
I hope you try these delish walnut cookies and have a sweet week!  Please don’t forget to stop by Pilar’s blog and say hello!  Her blog is filled with yummy South American recipes, both in English and Spanish.
See ya soon!
xx
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Print Recipe
Easy Walnut Cookies
Delicious walnut cookies that are made with simple ingredients and easy to prepare. They make a great snack and also yummy edible presents!
Walnut-Cookies
Votes: 0
Rating: 0
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Rate this recipe!
Prep Time 45 minutes
Cook Time 15 minutes
Servings
cookies
Prep Time 45 minutes
Cook Time 15 minutes
Servings
cookies
Walnut-Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F. Cover a baking tray with a Silpat or parchment paper.
  2. Sift flour and baking powder. In a bowl with the mixer on low speed or by hand mix the butter with the sugar and the pinch of salt until it is all integrated. About 3 minutes with the mixer.
  3. Add one egg and one egg yolk, continue beating at low speed until thoroughly incorporated. Add the sifted flour and baking powder and combine at low speed or working with a fork, you will get a soft dough. Form 30 balls 1" in diameter.
  4. Roll the balls of dough into the remaining egg white, and then toss with the chopped walnuts, place on the prepared tray and bake for 15-18 minutes until they are brown on the bottom. Let cool on a rack and serve cold. Store in an airtight container for a one week.
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