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Broccoli-ham-and-cheese-pop-tarts

Broccoli, Ham and Cheese Pop Tarts

Sharing is Caring: Facebook Twitter Pinterest Email YummlyBroccoli, Ham and Cheese Pop Tarts that can be prepared in less than 30 minutes and make a comforting meal or snack on the go. They are a fun alternative to back to school sandwiches. Disclosure: This is a compensated campaign in collaboration with Cacique Inc. and Society Culinaria. Thank you, […]

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4-Ingredient Dulce de Leche Apple Hand Pies

4-Ingredient Dulce de Leche Apple Hand Pies (a.k.a. Appoffee hand pies) made in 30 minutes or so and served by themselves, with a drizzle of dulce de leche, or with a scoop of ice cream.

Unbelievable! September is almost here… that means that fall, my favorite season, will officially start soon. I thought it would be the perfect occasion to prepare these quick and easy, 4-ingredient dulce de leche apple hand pies.  These are a fuss-free take on the Brazilian Pastel de Maçã com Doce de Leite, as well as an adaptation of the English Banoffee Pie although these are made with apples instead of bananas. They are small (portion controlled) yet quite indulgent!

Dulce de Leche Apple Hand Pies -- Apploffee Hand Pies

All one has to do is to cut pie crusts into rounds using a cookie cutter, fill the rounds with a spoonful of dulce de leche/caramel spread and canned apple pie filling. Then, brush the edges with an egg wash, close the hand pies…

Baking Dulce de Leche Apple Hand Pies -- Apploffee Hand Pies

… and bake for about 11-13 minutes. Voila! Here comes the best part: devouring them… either with a drizzle of dulce de leche or caramel, or with a scoop of ice cream. Yummm!

Dulce de Leche Apple Hand Pies (5) -- Apploffee Hand Pies

These make a great afternoon snack or quick dessert. Back to school? Having a potluck or get-together? Need to prepare a fuss-free treat that can be transported without a mess? These dulce de leche apple hand pies fit the bill for these or any other occasions!

They are a fall treat to please both adults and children — including ‘yours truly’ more than anyone else. 😉

Dulce de Leche Apple Hand Pies (2)-- Apploffee Hand Pies

Enjoy the upcoming baking season and all the goodies that it has to offer!

Dulce de Leche Apple Hand Pies (4) -- Apploffee Hand Pies

Print Recipe
4-Ingredient Dulce de Leche Apple Hand Pies
4-Ingredient Dulce de Leche Apple Hand Pies made in 30 minutes or so and served by themselves, with a drizzle of dulce de leche or with a scoop of ice cream.
Dulce-de-leche-apple-hand-pies
Votes: 1
Rating: 5
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Course Dessert
Prep Time 25 minutes
Cook Time 12 minutes
Servings
Ingredients
Course Dessert
Prep Time 25 minutes
Cook Time 12 minutes
Servings
Ingredients
Dulce-de-leche-apple-hand-pies
Votes: 1
Rating: 5
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Instructions
  1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. Unroll both pie crusts on a floured surface according to the directions on the package. Using a 4-inch round cookie cutter, cut crusts into rounds. Use all the trimmings to make a ball of dough, roll out on a floured surface, and cut into more rounds. You will end up with a total of 11 circle or rounds. Reserve.
  3. Fill a half side of each round with 1 tablespoon of dulce de leche and top it with 3 to 4 small pieces of apple pie filling. Make sure that there is at least a 1/4 to 1/3-inch border from the edges.
  4. Brush the edges of the crust with the egg wash, then fold the empty side of the crust over the top of the filling. Pinch your fingers along the edges to seal and then use a fork to make crimp marks all the way around. Transfer the dulce de leche apple hand pies to the lined baking sheet and brush the top of the pies with more egg wash.
  5. Bake for 11-13 minutes or until the crust is lightly golden brown. Let cool for 10 minutes on the baking pan, then remove them with a large spatula. Serve by themselves, with a drizzle of dulce de leche/caramel, or with a scoop of ice cream. Enjoy!

 

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Cookies and Cream Dutch Tart (Torta Holandesa com Oreos)

Oreos cookies, vanilla ice cream, and chocolate ganache…. Yummm! Believe or not, this is the formula for one of the easiest yet most scrumptious BRAZILIAN desserts ever: Torta Holandesa com Oreos — which I so enthusiastically named Cookies and Cream Dutch Tart. Confused? Don’t be! Despite the DUTCH word included in its name, this treat is actually very Brazilian.

Cookies-and-cream-dutch-tart, torta-holandesa-com-oreos

You heard that right… Dutch Tart (Torta Holandesa, in Portuguese) is Brazilian. It was invented in 1991 in the city of Campinas, which is located in the interior of the state of São Paulo.  The creator of this dessert was Silvia Leite, the owner of the company Holandesa & Cia.  Sílvia ran a café in the city where the tart was produced for the very first time. Some say that she created this tart to honor some European friends while others say it was to pay homage to the time she spent in Europe.

Another curiosity is that the original recipe is quite hard to find. Both the internet and books are filled with different variations. That is why there is more than one way to prepare torta holandesa or Dutch tart.  Maria or Maizena cookies are usually used to make the crust, either as a crumbly crust or soaked in milk and then layered. The filling also varies: the most common variants are a vanilla ice cream mixture, a condensed milk mixture with gelatin, or a cream cheese-gelatin mixture. The chocolate topping is either made with a cocoa-milk-sugar mixture thickened on the stove-top, or with chocolate ganache. Finally, the cookies that surround the tart are generally covered on one side with chocolate (Calipso is the name of the cookies often used for this tart, although Maria cookies covered on one side with chocolate can also be used).

Cookies-and-cream-dutch-tart, torta-holandesa-com-oreos

Our Cookies and Cream Dutch tart is made with Oreo cookies (or rather with Oreo-like cookies that don’t have the name on top). 🙂 These cookies are used both to make the crumbly crust and to surround the tart. The filling is prepared with beaten vanilla ice cream, heavy cream, and sugar, and a semi-sweet chocolate ganache tops the tart.  So ours is pretty much a cookies ‘n cream Dutch tart, you see? 😉

Cookies-and-cream-ice-cream-and-cone

Easy to prepare, rich, fun, festive, a crowd-pleaser for its ingredients, and a year-round treat: our cookies and cream Dutch tart is all of those things! There is only one problem: prepare yourself and both the adults and children in your life to get hooked on it. Yes, it is that addictive! But what else would you expect from a treat that has cookies, ice cream, and chocolate as its main ingredients, hmm?

Don’t dream about it!  Make it and be merry… for Christmas or any other time of the year.

Cookies-and-cream-dutch-tart, torta-holandesa-com-oreos

 

Print Recipe
Cookies and Cream Dutch Tart
This Cookies and Cream Dutch Tart is made from layers of Oreo cookie crust, a vanilla ice cream mixture, and chocolate ganache. A must-have for any time of the year!
torta-holandesa-com-oreos
Votes: 0
Rating: 0
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Course Dessert
Cuisine Brazilian
Prep Time 20 minutes
Cook Time 2 minutes
Servings
Ingredients
Course Dessert
Cuisine Brazilian
Prep Time 20 minutes
Cook Time 2 minutes
Servings
Ingredients
torta-holandesa-com-oreos
Votes: 0
Rating: 0
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Instructions
  1. Prepare the crust: In a food processor, grind 22 Oreo cookies (or Oreo-like cookies) until obtaining a flour-like texture and then pour into a medium bowl. Using your hands, mix in the softened butter with the ground cookies until obtaining a homogeneous yet lumpy mixture. Place mixture into a 9-inch springform pan, distributing evenly over the bottom of the pan until forming a layer, but without pressing down hard against the bottom of the pan. Make sure there are no gaps in the bottom crust layer. Place the remaining cookies (about 14) all around the pan, keeping a minimal and equal distance between them. If necessary, press the whole cookies against the edges of the crust so they will stay upright. Set pan aside.
  2. Layering-cookie-crust-and-cookies
  3. Prepare the filling: In the bowl of a mixer, beat together the ice cream, sugar, and 1/2 cup of heavy whipping cream for about 1 minute. Pour ice cream mixture into the springform pan, cover pan with a sheet of aluminum foil and freeze for at least 12 hours.
  4. Layering-ice-cream-filling
  5. When that time has passed, prepare the chocolate ganache by mixing chocolate chips with the remaining 3/4 cup heavy whipping cream in a medium microwaveable bowl. Microwave in 30-second intervals until chocolate has melted (about 1-2 minutes depending on your microwave potency). Stir well to obtain a homogeneous mixture. Let cool a bit and then, while still soft, pour chocolate ganache on top of the frozen ice cream filling, forming a layer. You may need to spread chocolate ganache with the back of a spoon gently towards the edges.
  6. Cover pan and place back into the freezer. Five to ten minutes before serving, remove pan from the freezer, remove the outer ring of the springform pan gently, slice the Dutch tart (slice between the cookies) and decorate as desired (I used fresh raspberries and mint). Enjoy! INACTIVE TIME: 12 hours. YIELD: 8-12 slices.
  7. Cookies-and-cream-dutch-tart, Torta-holandesa-com-Oreos
  8. STORAGE: Leftovers should be stored, covered, in the freezer.
Recipe Notes

Get creative and make some variations of this Dutch tart as well! If desired, you can use any type or flavor of cookies to substitute for the Oreos. You can add ground peppermint candies to the vanilla ice cream mixture, small pieces of Oreos (cookies and cream), gingerbread cookie pieces, or use a different flavor of ice cream with or without chopped berries for this Dutch tart filling. Just keep in mind that whatever you add to this tart, it will harden once frozen. Our Dutch tart is pretty much a cookies and cream tart due to its ingredients. For further information about more traditional versions of the Brazilian " Dutch" tart, please read our post above.

 

Continue Reading 15

Marbled Coconut Pumpkin Pie

Pies?  Yes, I also love them a lot — apple, sweet potato, coconut cream, key lime, pumpkin with pecan chocolate topping, pecan, buttermilk, bannoffee… you name it!  My latest one was this tasty Marbled Coconut Pumpkin Pie — an easy spiced pumpkin pie with marbled coconut flavored sour cream topping. Oh, if you could have had just one bite, you would have wanted to gobble up the whole thing (all by yourself!).

marbled-coconut-pumpkin-pie

My sincere advice is make it for your Thanksgiving feast, along with our Spiced Sweet Potato Pound Cake with Caramel Frosting.  It will be party at your table and a party in your mouth!

Buying a store-bought pie crust like I did, instead of making your own crust, cuts down on your preparation time.   All you have to do is mix the ingredients of the pumpkin filling in a bowl and pour the filling into the pie shell; then dollop the quick coconut flavored sour cream mixture on top, and make swirls. Bake, decorate with crust leaves if desired, and this fabulous pie is ready to go.  You see… easy peasy!

Marbled coconut pumpkin pie ingredients and cutting leaves...

If you prefer to have this marbled coconut pumpkin pie for no special reason at all, I won’t blame you. Pair it with a cup of coffee or tea while gazing at one of your favorite cooking magazines — like I did– and have some marvelous ‘me time’!  😉

enjoying-marbled-coconut-pumpkin-pie

But I know that desserts are not the only thing we have on Thanksgiving.  Breakfast, turkey, side dishes, drinks, and more desserts– yeah we got you covered. Click on these 35 Thanksgiving recipes and we’ll have lots of amazing dishes to celebrate such an important date in style!

There is no such thing as a Thanksgiving celebration in Brazil. It’s an American holiday! But the combination of flavors of our pie, coconut and pumpkin, is quite popular in my home country. There you have a bit of Brazil in a very American dessert. 😉

I am genuinely thankful for you, your readership and support.  From my family to yours,

HAPPY THANKSGIVING!

marbled-coconut-pumpkin-pie

Print Recipe
Marbled Coconut Pumpkin Pie
Marbled coconut pumpkin pie is an easy, comforting, and delicious spiced pumpkin pie with marbled coconut flavored sour cream topping.
marbled-coconut-pumpkin-pie
Votes: 2
Rating: 5
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Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Servings
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Servings
Ingredients
marbled-coconut-pumpkin-pie
Votes: 2
Rating: 5
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Instructions
  1. Arrange oven rack in the lower third of the oven and preheat oven to 375 degrees F. Place thawed pie crust in the refrigerator while you prepare filling.
  2. To make filling: In a small bowl, whisk sour cream, sugar, and coconut extract until obtaining an homogeneous mixture; set aside. In a large bowl, whisk pumpkin puree, flour or cornstarch, salt, coconut milk, pumpkin pie spice, dark brown sugar, and eggs. Pour pumpkin mixture into the refrigerated pie crust. Then, dollop the sour cream mixture on top. Gently swirl with a knife or stick making leaf patterns.
  3. marbled-coconut-pumpkin-pie
  4. Bake pie on the bottom rack until the crust just starts to brown, 22 to 25 minutes. Reduce oven temperature to 325 degrees F and then continue to bake pie until the crust is lightly brown and the filling no longer wiggles, 25 to 30 minutes longer. If necessary, use pieces of foil over the crust edges to prevent them from browning. Let cool completely and refrigerate for at least 3-4 hours before slicing. Garnish with baked crust leaves and fresh cranberries only if desired. Enjoy! Any marbled coconut pumpkin pie leftovers should be covered and stored in the refrigerator. Yield: 1 (9-inch) pie.
Recipe Notes

1) To make your own pumpkin pie spice for this pie, mix together 1 teaspoon ground cinnamon with 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon allspice, and 1/4 teaspoon ground cloves); 2) To garnish with crust leaves, cut refrigerated piecrusts with leaf-shaped cutters. Arrange them in a single layer on a parchment paper-lined baking sheet. Score each leaf with the tip of a paring knife to create details. If desired, prop up the back of some of the leaves with a little wad of aluminum foil rolled into a stick so that they won't bake flat. Brush top with an egg wash (or with water and then sprinkle with white sparkling sugar). Bake at 375 F in a preheated oven for about 5-8 minutes or until cooked golden. Let cool on a wire rack and use to decorate top of the pie as desired.

making-leaf-designs-pie-crust

 

Continue Reading 19

Crustless Banana Meringue Pie (Chico Balanceado)

Have you ever loved a treat so much that you just had to have it no matter what?  Well, I sure have!  I made the most AD-DIC-TIVE and comforting dessert ever, right in time for my birthday: Crustless Banana Meringue Pie… an out-of-this-world, naturally gluten-free treat good enough to make you go yum (to not say something else). This is serious stuff, folks!

Crustless Banana Meringue Pie -- Torta de Banana

Our banana meringue pie is made up of layers of banana caramel, custard cream, and toasted meringue (Seriously, if that isn’t enough to make you want to have it, you just might be dead, honey!).  I won’t deny that it will demand a bit of patience since we have to prepare each of those 3 layers, but its scrumptiousness will be worth of every minute you spend to prepare it (as well as every calorie).

Bananas and eggs by Denise Browning -- www.frombraziltoyou.org

I am craaaaazy for sweets, but if I had to choose just one to place on the same pedestal as caramel flan, this would be it.

Crustless banana Meringue Pie -- Torta de Banana

In Brazil, the only point of unanimity about this dessert is the layers that compose it– while  on the other hand, its origin and name are controversial. 🙂  Rio Grande do Sul State contests the origin of the dish along with Paraná and Santa Catarina… all southern Brazilian states. Down there the dessert is known by the following curious name: Chico Balanceado. Who knows why?!  In various other parts of Brazil, it is known as Torta de Banana (or Banana Pie, a more accurate name), Manezinho Araújo, Peito de Moça, or Manezinho de Banana. 🙂

The fact is, whatever its true origin and name, it is a delightful treat — somewhat similar to the American banana pudding and banana cream pie — and with the advantage that the bananas won’t turn brown. If you love these, you will be crazy for our banana meringue pie.
Crustless Banana Meringue Pie -- Chico Balanceado, Manezinho Araújo, Manezinho de Banana
Although I named it Crustless Banana Meringue Pie in honor of its Brazilian name/idea, this is actually a baked trifle, in light of its layers and absence of a crust.

Well, enjoy… and savor the moment (in heavenly style). 🙂
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Print Recipe
Crustless Banana Meringue Pie (Torta de Banana)
Comforting, gluten-free, superb Crustless Banana Meringue Pie -- a triple-layered dessert with banana caramel, custard cream, and toasted meringue. It's literally to die for!
Crustless-banana-meringue-pie
Votes: 0
Rating: 0
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Course Dessert
Cuisine Brazilian
Prep Time 40 minutes
Cook Time 10 minutes
Servings
Course Dessert
Cuisine Brazilian
Prep Time 40 minutes
Cook Time 10 minutes
Servings
Crustless-banana-meringue-pie
Votes: 0
Rating: 0
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Instructions
  1. Prepare the banana caramel: In a heavy-bottom, high-sided saucepan, combine water, sugar and lemon juice (to keep the mixture from hardening). Cook mixture over low to medium-low heat, stirring constantly with a wooden spoon, until sugar dissolves and mixture becomes clear and begins to simmer. If using a thermometer, sugar melts at about 320 degrees F.
  2. After sugar dissolves and mixture is simmering, cook for approximately 8 to 10 minutes over medium-low to medium heat, without stirring at all. To distribute color evenly as sugar caramelizes, hold handle of pan and gently tilt the pan off the heat. It will be done when mixture reaches a golden brown (light amber) color. If using a thermometer, the temperature should register a final temperature of approximately 340 to 350 degrees F. Watch the changing of the color (or the temperature) carefully as it can go past the light brown stage quickly and burn.
  3. Remove pan from the heat, add the sliced bananas carefully, stir mixture gently to cover the bananas in caramel, and add boiling water, if caramel is too thick.
  4. Using a large spoon or ladle, spoon banana caramel into a large (13 x 9-inch) baking dish, distributing bananas in an even layer. Set aside and let cool.
  5. Prepare the custard cream: In a medium to large stainless steel saucepan, whisk cornstarch with a bit of milk until mixture presents no lumps. Place egg yolks in a sieve and strain in order to remove membrane. Add to the cornstarch/milk mixture, whisking/stirring well just until combined. Add the remaining milk and sweetened condensed milk, and stir to combine. Place pan on the stove top (large burner) and cook mixture over medium-low to medium heat, whisking constantly until mixture has thickened and coats the back of a spoon (about 8-12 minutes). Remove pan from the heat, add the vanilla and butter, stirring well until butter has completely melted.
  6. Spoon custard cream in an even layer on top of the banana caramel and let cool. NOTE: Do not use an aluminum pan if using a whisk to stir mixture, otherwise metal will scorch, resulting in metallic contamination.
  7. Preheat oven to 425 degrees F (220 degrees C).
  8. Prepare the meringue: In the bowl of a mixer with a whisker attachment, whisk the egg whites at medium speed until stiff. Add the sugar a third at a time, whisking well between each addition until stiff and shiny. Stir in the lime zest.
  9. Spoon the meringue on top of the custard cream, piling it up in the center and swirling with the back of a spoon in order to form waves and peaks. Bake in the preheated oven just until the top of the meringue becomes golden, about 5-10 minutes.
  10. Crustless-banana-meringue-pie
  11. Serve banana meringue pie warm, or let it cool before chilling in the refrigerator. Although this is a crustless, gluten-free dessert, you can serve with vanilla wafers if desired. Enjoy!

 

You might also enjoy these other comforting meringue desserts: 

 

 

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Portuguese-Custard-Tarts

Portuguese Custard Tarts (Pastel de Nata)

Sharing is Caring: Facebook Twitter Pinterest Email YummlyI feel honored to be guest posting today for one of my favorite food blogs, Manu’s Menu!  And for this happy occasion, I had to choose something special and close to my heart– something that tastes like childhood: Portuguese custard tarts!  Known as Pastel de Nata or Pastel […]

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Triple Brigadeiro Cheesecake Tart

Is it a bird?  Is it a plane? No, it’s better… much better… It’s the BEAST: A triple brigadeiro cheesecake tart to celebrate an ultimate cheesecake day!  As you can imagine, my smile is even larger than my hips. 🙂

Triple Brigadeiro Cheesecake Tart

Our triple brigadeiro cheesecake tart is a fusion dessert, inspired by the popular Brazilian brigadeiro fudge balls and the American no-bake cheesecake. When both are combined into an Oreo cookie crust tart shell, you get this: pure decadence! Our effortless brigadeiro cheesecake tart consists of an Oreo cookie crust, no-bake brigadeiro cheesecake filling, and brigadeiro topping, garnished with brigadeiro fudge balls.

Triple Brigadeiro Cheesecake Tart

Well, I’ll shut my mouth and let you enjoy this triple brigadeiro cheesecake tart  — and many other cheesecakes from great bloggers (see list at the bottom of this post)!

Triple Brigadeiro Cheesecake Tart

Print Recipe
Triple Brigadeiro Cheesecake Tart
A decadent Triple Brigadeiro Cheesecake Tart with an Oreo cookie crust, no-bake brigadeiro cheesecake filling, and brigadeiro topping, garnished with brigadeiro fudge balls.
Torta-de-brigadeiro
Votes: 19
Rating: 4
You:
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Prep Time 40 minutes
Cook Time 19 minutes
Servings
-12
Ingredients
Prep Time 40 minutes
Cook Time 19 minutes
Servings
-12
Ingredients
Torta-de-brigadeiro
Votes: 19
Rating: 4
You:
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Instructions
  1. To make the crust: Preheat oven to 350 degrees F. In a medium bowl, combine the Oreo cookie crumbs and melted butter until completely moistened. Press evenly onto bottom and up the sides of a 11-inch non-stick, springform tart or quiche pan. Bake for 8-9 minutes. Place on a rack and let cool.
  2. Prepare the filling: In a non-stick, medium saucepan, stir together the sweetened condensed milk with the cocoa powder until obtaining a homogeneous mixture. Add the butter and cook over medium heat (large burner), stirring constantly with a wooden spoon, for about 7-10 minutes or until the bottom of the pan starts to show through and the brigadeiro mixture runs slow. Remove pan from the heat and stir in 1 teaspoon of vanilla.
  3. Transfer 1/4 of warm brigadeiro mixture to a greased dish and let cool on a rack (If desired, it can be refrigerated for 15-20 minutes to make it easier to roll into balls). Grease hands with butter, shape brigadeiro into balls (a tablespoon can be used as measurement), roll in the chocolate sprinkles, and reserve to decorate top of the brigadeiro cheesecake tart. NOTE: Brigadeiro balls should be kept in a clean, airtight container at either room temp, or refrigerated until placed on top of the tart.
  4. Stir in the heavy cream (while brigadeiro mixture is still warm) and the remaining 1 teaspoon of vanilla into the remaining warm brigadeiro mixture until obtaining a homogeneous mixture (about 1-2 minutes), and set aside. Using a stand mixer, beat the softened cream cheese and salt with the paddle on medium speed until smooth (about 1 minute). In a small glass bowl, dissolve gelatin into boiling water, stirring constantly, until completely dissolved (about 2 minutes). Incorporate half (1/2) of the brigadeiro mixture into the cream cheese, beating just until combined and stir in the dissolved gelatin well. Pour mixture into the cooled tart shell and level with a metal spatula. Then, pour in the remaining 1/4 of the brigadeiro mixture and immediately spread gently to level. Refrigerate for at least 4 hours or until filling is set.
  5. Before serving, let tart come to room temp for about 10 minutes (to let soften and make it easier to slice), unmold, and sprinkle cocoa powder on top (optional). Decorate triple brigadeiro cheesecake tart with brigadeiro balls on top. Enjoy our Triple Brigadeiro Cheesecake Tart!
Recipe Notes

Keep triple brigadeiro cheesecake tart covered and refrigerated!

 

 

cheesecakeday 

OUR CHEESECAKE RECIPES:

Triple Brigadeiro Cheesecake Tart from From Brazil To You

Pear cheesecake with gingersnap crust from Roxana’s Home Baking

Strawberry Chocolate Ganache Cheesecake Bars from A Kitchen Addiction

No-Bake Peanut Butter Cheesecake from Crunchy Creamy Sweet

Frozen Peanut Butter Cheesecake with Nutter Butter Crust from Crazy for Crust

Caramel Overload Cheesecake Bars from Crumbs and Chaos

Blackberry Goat Cheese Cheesecake from Baking a Moment

Healthier Peanut Butter Cheesecake Brownie Bars from Texanerin Baking

White Chocolate Raspberry Swirl Cheesecake from Will Cook For Smiles

Coconut Cheesecake with Macadamia Crust from All Day I Dream About Food

Lemon Cheesecake from Shugary Sweets

No Bake Peanut Butter Cheesecake from Dinners, Dishes, and Desserts

Oreo Cheesecake (vegan) from Namely Marly

Blueberry Ricotta Cream Cheesecake from Hungry Couple

Lemon Ginger Panna Cotta Cheesecake with Blueberry Sauce from Girl Versus Dough

Mini Mascarpone Cheesecakes with Strawberry Balsamic Topping from Boulder Locavore

S’mores Cheesecake from The Gunny Sack

Raspberry Cheesecake with Oreo Crust from Hip Foodie Mom

Black Raspberry Cheesecake Milkshake from Blahnik Baker

No Bake Oatmeal Chocolate Chip Cookie Dough Cheesecake from White Lights on Wednesday

Blackberry Cheesecake Popsicles from The Girl In The Little Red Kitchen

Chocolate Nutella Cheesecake Cake from gotta get baked

White Chocolate Frangelico Cheesecake from That Skinny Chick Can Bake

Cherry and Pistachio No Bake Cheesecake with Animal Cracker Crust from Cravings of a Lunatic

White Chocolate Cheesecake with Macadamia Nuts and Caramel from Taste and Tell

Snickers Cheesecake from Life, Love and Sugar

Cherry Cheesecake Brownies from Inside BruCrew Life

Lilikoi Cheesecake with Macadamia Nut Shortbread Crust from Dieter’s Downfall

Strawberry Cheesecake Pots from Barbara Bakes

Mom’s Cheesecake from Magnolia Days

Very Berry Cheesecake with Chocolate Oreo Crust from JavaCupcake

Vanilla Bean Cheesecake from Wine & Glue

New York Style Cheesecake from URBAN BAKES

Rainbow Cheesecake from In Katrina’s Kitchen

Chocolate Cheesecake w/ Whisky Toffee Shards from girlichef

No Bake Coconut Lime Cheesecake Bars from Beyond Frosting

Lemon Blueberry Cheesecake Bars from Cooking In Stilettos

Ricotta Cheesecake from French Press

Peanut Butter Cheesecake with Nutella Ganache Topping from The Redhead Baker

Chocolate-Covered Strawberry Cheesecake from Savvy Eats

Caramel Macchiato Cheesecake from Wishes and Dishes

Key Lime Pie Cheesecake from Love and Confections

Apricot-Swirl Cheesecake from Take A Bite Out of Boca

Hawaiian Mini Cheesecakes from Pint Sized Baker

Butter Pecan Caramel No-Bake Mini Cheesecakes from Simply Southern Baking

Pumpkin Cheesecake from Lady Behind The Curtain

Mini cheesecakes with a toasted coconut crust (gluten free) from Quarter Life (Crisis) Cuisine

No Bake Blackberry Cheesecake from You Made That?

Mini No Bake Lime Cheesecakes from Miss in the Kitchen

No-Bake Limoncello Cheesecake from Cake Duchess

No-Bake Berry Cheesecake from Food Lust People Love

Key Lime Trifles from Hoosier Homemade

Hawaiian Chantilly Layer Cheesecake from Wallflour Girl

No Bake Cookies and Cream Cheesecake Bars from Garnish with Lemon

Mango Cheesecake (vegan) from Jessiker Bakes

Salted Caramel Apple Cheesecake from Jane’s Adventures in Dinner

Chocolate Peanut Butter Cheesecake Bars from Chez CateyLou

Oreo Ripple Cheesecake from Overtime Cook

No Bake Dulce de Leche Cheesecake with Caramelized Peaches from The Food Charlatan

Chocolate Caramel Cheesecake Ice Cream from Chocolate Moosey

Sugar Cookie Cheesecake from Munchkin Munchies

Caramel cheesecake martini from Happy Food, Heathy Life

Chocolate Brownie Cheesecake Cookies from Lemons from Lulu

Frozen PB & C Cheesecake from Noshing with The Nolands

 

Continue Reading 122

No Bake Passion Fruit Meringue Pies for #SafestChoice

 

Win $500 Prize Pack

Disclaimer: Thanks to Davidson’s Safest Choice Eggs for sponsoring this post!  All the opinions expressed here are honest and my own.

Making a meringue pie (or more specifically no-bake, crustless, gluten-free passion fruit meringue pies) couldn’t be quicker or more care-free than by using these pasteurized eggs from Safest Choice Eggs.

If you have ever made a meringue topping, a mousse, eggnog, a dessert that calls for raw cookie dough, hollandaise sauce, or poached, over-easy,  or sunny side up eggs– basically any recipe that calls for raw or lightly cooked eggs– there is generally a risk involving  salmonella.  Salmonella is a bacterium that can be found on both the outer and inner parts of eggs, and can cause illness.  But with pasteurized eggs from Safest Choice Eggs, this risk is eliminated. This is because the eggs that they produce undergo an all-natural pasteurization process using a gentle warm water bath, all without changing the nutritional content or flavor of the eggs. This means that pasteurized eggs from Safest Choice Eggs are safe for consumption before the eggs even enter your kitchen!

No Bake Passion Fruit Meringue Pies

If you didn’t know, most eggs sold in cartons are NOT pasteurized, but Safest Choice Eggs are!!!  These pasteurized eggs are available in two varieties:  All-Natural and Cage Free. Both varieties of eggs are from vegetarian-fed hens which are hormone- and antibiotic-free. And not only that! Safest Choice eggs come from USDA certified and inspected farms which are Kosher certified. What else could one ask for?!

So the next time that you buy eggs, make sure to get pasteurized eggs from Safest Choice Eggs… and gain peace of mind!

No Bake Passion Fruit Meringue Pies

Without pasteurized eggs from Safest Choice Eggs, the meringue for our passion fruit meringue pies would have to be whisked in a double-boiler containing simmering water in order to pasteurize the eggs.  But thanks to Safest Choice Eggs, this process can be safely skipped. Yay!!!!!!!!!!!

Our passion fruit meringue pies are no-bake, gluten-free, and super quick and easy to make. They are great for intelligent entertaining and, of course, are guilt-free (small-sized portions and salmonella-free)!

Like the French, Brazilians are just crazy for passion fruit. So why not feature a treat here inspired by one of Brazil’s most delightful desserts: Torta de Maracujá com Chantilly or Passion Fruit Meringue Pie. The difference is, our passion fruit meringue pies are crustless and are served in individual portions, which conveniently eliminates the slicing process. 😉

No Bake Passion Fruit Meringue Pies

And don’t worry at all about having to find the fruit. Our passion fruit meringue pies are made from frozen passion fruit pulp — available at most local supermarkets in America. Safest Choice Eggs are also available at many supermarkets, and their handy store locator can even search your zip code to find Safest Choice Eggs near you!

These passion fruit meringue pies are a real hit among my family and friends, and I think that they will be among yours as well.

Try Safest Choice Eggs and enjoy our scrumptious and quick passion fruit meringue pies!!!

JOIN THE CONVERSATION

What’s your favorite food made from raw or gently cooked eggs?

 

Print Recipe
No Bake Passion Fruit Meringue Pies
No-bake, quick, gluten-and-guilt-free Passion Fruit Meringue Pies that are great for intelligent entertaining!
Instructions
  1. Make the passion fruit cream by blending all 3 ingredients in a blender for about 1 to 2 minutes or until mixture is smooth, creamy, and thick. Pour in ramekins (2/3 to 3/4 full), cover, and refrigerate for at least 3 hours.
  2. Make the meringue: In a bowl of an electric mixer, beat egg whites with the cream of tartar starting at low speed and gradually increasing to high until egg whites get foamy and thicker. Add the sugar gradually while beating egg whites on high speed. Beat egg whites just until stiff and glossy -- Do not go further or texture will change! Add the vanilla, mixing just until combined.
  3. Garnish the top of the passion fruit cream with the passion fruit pulp (seeds) – ONLY if desired! Then, using a large star tip or other tip of your preference, pipe meringue onto the crustless passion fruit pies. Toast meringue with a blow torch and enjoy! Passion fruit meringue pies can also be refrigerated and served later.

 

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Pumpkin Pie with Gooey Pecan-Chocolate Topping

Howdy, y’all!  A marvelous, two-in-one Pumpkin Pie with Gooey Pecan-Chocolate Topping  is what is on our menu today…  Happy?!  I sure am…

…Not only is this one of our Thanksgiving treats for this year, but it also serves as our latest Chocolate Party dessert recipe– for which the secret ingredient this month is pecans.  I couldn’t be more pleased, because I am simply nuts for pecans. 🙂

Instead of simply making a chocolate-pecan treat for our party, I decided to incorporate pumpkins into our recipe as well.  Last year I shared with you a pie recipe based upon Chef Leah Chase’s legendary Sweet Potato Pie….

Sweet Potato Pie -- Recipe adapted from the legendary Dookie Chase Restaurant in NOLA.

… so for this year, I am making a ridiculously easy, scrumpti-licious Pumpkin Pie with Gooey Pecan-Chocolate Topping…

Pumpkin Pie with Pecan-Chocolate Topping... Two pies in one!!!

Why couldn’t this be a simple pumpkin pie or perhaps a pecan pie?  Since there are so many pumpkin and pecan pie recipes everywhere, why not combine them all together and make something different?! I like different and scrumptious!!  I have this philosophy that if you are gonna bother to make something, make it the best you can, or don’t make it at all… getting some rest would be a better option. 🙂

I wanted to give you the best of both pumpkin and pecan pies all in one — with chocolate added on top for some special charm!!!! 🙂   I am thankful for the blessing of having you here, following FBTY and trying our recipes.  I want to make a difference on your plate!!!!!!!

Pumpkin Pie with Pecan-Chocolate Topping

So pumpkin pie with gooey pecan-chocolate topping it is…

Pumpkin Pie with Pecan-Chocolate Topping...Two pies in one!!!!

xx

Print Recipe
Pumpkin Pie with Gooey Pecan-Chocolate Topping
A pumpkin-pecan pie with a drizzle of luscious melted chocolate on top. Get yours!!!!
Votes: 6
Rating: 5
You:
Rate this recipe!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 65 minutes
Servings
slices
Ingredients
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 65 minutes
Servings
slices
Ingredients
Votes: 6
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F (about 177 degrees C).
  2. Using a fork, prick bottom of the thawed, plated pie and then line all of the pie crust on top with parchment paper, letting ends extend over edges. Fill with pie weights.
  3. Bake until lightly golden (approximately 15 minutes). Carefully remove pie weights and parchment paper. Let cool completely.
  4. In a large bowl, whisk together pumpkin puree, brown sugar, lightly beaten eggs, melted butter, corn syrup or molasses, flour, vanilla, salt, pumpkin pie spice, and sweetened condensed milk. Pour mixture into cooled pie crust and cover pie loosely with aluminum foil to prevent excess browning of crust. Bake for 30-40 minutes or just until center is set. Let cool on a wire rack. Meanwhile, make the topping.
  5. To make the Gooey Pecan-Chocolate Topping: In a small saucepan, heat brown sugar, butter, and corn syrup or molasses over medium heat, stirring until sugar dissolves and mixture just starts to boil. Add 1 tablespoon of heavy cream and vanilla, stirring constantly until incorporated. Stir in the chopped pecans and salt and bring mixture to a boil, stirring constantly. Remove from heat and pour hot gooey pecan topping over the pumpkin pie layer, spreading gently to cover edges of the pumpkin pie. Refrigerate pumpkin pie for at least 8 hours.
  6. Right before serving the pumpkin pie with gooey pecan topping, melt the chocolate with 4 tablespoons of heavy cream and stir well until combined. Then, drizzle the warm chocolate sauce on top of the pumpkin pie and enjoy!
Recipe Notes

This recipe was adapted from Sweet Potato Pie with Gooey Pecan Topping from Taste of the South Magazine (Sept./Oct. 2013 issue).

 

 

Roxana's Chocolate Party

Roxana’s Chocolate Party
How to participate (the rules):
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page. Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
-add the linky code at the bottom of your post.

-have fun!!!

 

‘); // ]]>

Continue Reading 47

Chocolate Pudding Ice Cream Pie

The Fourth of July, America’s Independence Day, is just around the corner.  Last year we celebrated with mouthwatering Grilled Chicken Legs Wrapped in Bacon (Churrasco de Frango).   But this year we will be celebrating the date with none other than a summery Chocolate Pudding Ice Cream Pie… And since we’re making it for America’s birthday, in a manner of speaking you could even say we will be making some “American Pie,” like the famous song that’s even now playing in my head.  🙂

This recipe  also represents our contribution for the month of July to the Chocolate Party hosted by Roxana’s Home Baking.  Our secret ingredient this time is ice cream!!!  But don’t forget about our other equally delicious previous Chocolate Party treats: Chocolate-Strawberry Slump and White Chocolate-Cherry Pie Bars.

Now, I know, I know… some folks might reasonably be asking: ” Why do you, as a Brazilian,  celebrate America’s Independence Day?”

My answer is simple: “My beloved Brazil is my mother land, but the United States is my ‘father’ land.”  Huh?!  By this I mean that  the United States is the country that I came to know later– it is where I live by choice.  Moreover, I legally became an American citizen several years ago — by choice!  And do you know what?  Just as I love my biological mother and father, I love both countries — A LOT!!!  I have been molded, culturally speaking, by both countries.  And I am grateful for and to both!!!  So just as I celebrate the Independence of Brazil every September 7th, I also celebrate America’s birthday every 4th of July.  The difference is,  I celebrate Brazil’s Independence as a proud native Brazilian, and America’s as the American that I am — not by birth, but in heart.  That means a lot to me… For those who have experienced only one citizenship it might be hard to fully comprehend.  But not for me, as I stand for two countries.   I know exactly who I am, and how much of an honor it is to be a citizen of both countries — despite each of our/their respective problems and adversities…

The Beautiful American Flag

Well, I am sharing a slice of my American Chocolate Pudding Ice Cream Pie with you. 😉

Happy Independence Day, Dad America!!!

“…Gave proof through the night that our flag was still there.
Oh, say does that star-spangled banner yet wave
O’er the land of the free and the home of the brave?…

Oh! thus be it ever, when freemen shall stand
Between their loved home and the war’s desolation!
Blest with victory and peace, may the heav’n rescued land
Praise the Power that hath made and preserved us a nation.
Then conquer we must, when our cause it is just,
And this be our motto: “In God is our trust.”
And the star-spangled banner in triumph shall wave
O’er the land of the free and the home of the brave!”

Chocolate Pudding Ice Cream Pie -- Happy Independence Day, America!!!!!!!!!!

Print Recipe
Chocolate Pudding Ice Cream Pie
Effortless, creamy, and delicious frozen chocolate pudding ice cream pie recipe. A must-have on hot, busy summer days!
Chocolate-pudding-ice-cream-pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Prep Time 5 minutes
Servings
Ingredients
Course Dessert
Prep Time 5 minutes
Servings
Ingredients
Chocolate-pudding-ice-cream-pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large bowl, whisk melted ice cream and pudding mix for 2 minutes. Pour into graham cracker crusts.
  2. Freeze chocolate pudding ice cream pies for at least 8 hours or until firm. Garnish top of the mini pies with berries and whipped cream if desired -- and serve!!! ; or decorate according to the instructions below.
  3. To decorate pies (optional): Roll out thawed pie crust over a floured surface. With a pastry wheel or sharp knife, cut about several 1/4-in.-wide strips (about 3 for each mini pie). The length of the stripes will be about 3 inches long. With a cookie cutter, cut 2 mini stars for each pie from remainder of the crust.
  4. Brush strips and stars with beaten egg; sprinkle with sanding sugar.
  5. Preheat oven to 400°F. Line one or more baking sheet with parchment paper. Arrange stripes and stars on the baking sheet (s) and bake for about 8 minutes or until pastry is lightly golden brown. Place on wire rack and cool completely. Decorate top of the frozen chocolate pudding ice cream pies with both the berries and pastry. Serve immediately!

Chocolate Pudding Ice Cream Pie -- Happy Birthday, America!!!!!!!!

 Ice cream pie…Enjoy these delicious ice cream pies! Let’s celebrate the 4th of July with these refreshing, hassle-free chocolate pudding ice cream pies!!!   

 

Roxana's Chocolate Party

How to participate (the rules):
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
-add the linky code at the bottom of your post.

-have fun!!!

‘); // ]]>

Continue Reading 0
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