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Ingredients Archives: large egg

Quick Nutella Funfetti Donut Cookies

Nutella Funfetti Donut Cookies are easy to prepare in less than 30 minutes. They are made with a mixture of 5 simple ingredients and don’t require pre-chilling in order to bake.

Cookies?  My children love them… “What kind?” Well,  ALL of them! 🙂 When I am not so busy and they want to have a taste of one of their favorite treats, I prepare these quick, easy and delish Nutella Funfetti Donut Cookies. Oh, you ought to see their faces!

They are made from a mixture of 5  simple ingredients, including Nutella (yes, I said the magic word)… and then garnished with confetti sprinkles, for gobbling up in the blink of an eye.

One of the advantages of these cookies in the shape of a donut is that they don’t require any pre-chilling in order to bake. Another one is that our Nutella Funfetti Donut Cookies are guilt-free since they are small-portioned.  I can already see your smile!!

To prepare these cuties, all you need to do is to mix together Nutella, melted unsalted butter, an egg, flour, and sugar in a bowl…

Then place about 2 teaspoons of the cookie mixture into each ring of a mini donut baking pan and bake for about 7-8 minutes.

Decorate them with piped Nutella, and top with confetti sprinkles.  And there you have it… The cutest and most decadent cookies are ready to delight both the eyes and the palate of the most demanding of children (and adults too!).

As you can see, they are easy to prepare and fun to decorate — a great cooking project for mom and kids to do together.

Usually, a batch is enough to give away as edible presents and still have a good amount to devour along with a cup of milk. But if you are a cookie monster like my daughters, the whole thing will disappear like magic, because according to them (and me too… shhhh) these are simply addictive!

I hope that you try our Nutella Funfetti Donut Cookies and… are smart enough to save some just for yourself to enjoy later. A blissful “me” moment after a long, tiresome day. 😉 We deserve it, hon!

P.S: In need of some more quick and easy treats like these, jump on here.

PIN to your own heart’s content!!!!

Print Recipe
Quick Nutella Funfetti Donut Cookies
Nutella Funfetti Donut Cookies are easy to prepare in less than 30 minutes. They are made with a mixture of 5 simple ingredients and don't require pre-chilling in order to bake.
Nutella-funfetti-donut-cookies, Chocolate-hazelnut-spread-funfetti-donut-cookies, Nutella-cookies, Confetti-cookies
Votes: 2
Rating: 5
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Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Servings
Ingredients
Nutella-funfetti-donut-cookies, Chocolate-hazelnut-spread-funfetti-donut-cookies, Nutella-cookies, Confetti-cookies
Votes: 2
Rating: 5
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Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine all first 5 ingredients together using a wooden spoon at first, and then finish by hand. Make sure to obtain a dough that is homogeneous and slightly crumbly, yet soft enough to roll into balls. Dough should have a fudge-like consistency.
  3. Using a teaspoon for measurement, scoop about 2 teaspoons at a time and place into the well of a mini donut baking pan. Make sure to press dough and mold in such a way that the hole in the center is not covered with dough. Bake for about 7- 8 minutes and let cool. Invert pan over a large baking sheet and if necessary beat with a spatula to remove them from the mold. Pipe Nutella on top of each cookie and decorate with confetti sprinkles. Clean the donut baking pan and repeat the process. Yield: 36 cookies.

Continue Reading 10

5-Ingredient Easter Rabbit Hole Cookies

Easter Rabbit Hole Cookies are easy and quick to prepare… basically they are made with a mixture of 5 ingredients: Nutella, an egg, melted butter, flour, and sugar. They are then baked  for about 8 minutes, topped with piped Nutella, and decorated with icing bunny paws.

Easter is coming up just a couple of weeks from now!  And these easy, quick, and fun Easter Rabbit Hole Cookies will be our sweet treat for this year!!!  They are made from 5  simple ingredients and don’t require any refrigeration in order to bake. Although decadent, they are still guilt-free since they are small-portioned.  😉

To prepare these Rabbit Hole Cookies, all you need to do is mix together Nutella, an egg, melted unsalted butter, flour, and sugar in a bowl. Then place about 2 teaspoons of the cookie mixture into each ring of a mini donut baking pan, bake for about 8 minutes, and decorate them with piped Nutella and store-bought icing bunny paws. Voila! The cutest and most delish Easter treats are ready to delight both the eyes and the palate of the most demanding eaters.

I am tellin’ ya! They are so easy and fun to prepare that they make a great cooking project for children… and therapy for adults in the midst of another holiday!  Not only are they great for your Easter table, but also for giving away as Easter presents!

If you are a chocolate lover like me, check out our two other Easter chocolate treats: Easter Chocolate Cake and Easy Birds Nest Cookies

In addition, do you observe Lent? If so, you gotta try some of our favorite dishes made from seafood such as our 10-Minute One Pan Seafood in Pesto Sauce and Codfish Shepherd’s Pie. They make great main dishes for your Easter table.

As I suggested in our last post, keep everything simple yet delicious. It will save you time and energy to enjoy the celebration with your loved ones.

I hope that you try our cute Rabbit Hole Cookies and… yes, that you save some for yourself to enjoy later, before they disappear in the blink of an eye. They are simply addictive… my hubby and kids can attest to that! Hehe!

Happy Easter!

 

 

 

Print Recipe
5-Ingredient Easter Rabbit Hole Cookies
Easter Rabbit Hole Cookies are easy and quick to prepare... basically they are made with a mixture of 5 simple ingredients and don't require refrigeration in order to bake.
Easter-rabbit-hole-cookies
Votes: 7
Rating: 3.57
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Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Servings
Ingredients
Easter-rabbit-hole-cookies
Votes: 7
Rating: 3.57
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine all first 5 ingredients together using a wooden spoon at first and then, finish by hand. Make sure to obtain a dough that is homogeneous and slightly crumbly, yet soft enough to roll into balls. Dough should have a fudge-like consistency.
  3. Using a teaspoon for measurement, scoop about 2 teaspoon at a time and place into the well of a mini donut baking pan. Make sure to press dough and mold in such a way that the hole in the center is not covered with dough. Bake for about 7- 8 minutes and let cool. Invert pan over a large baking sheet and if necessary beat with a spatula to remove them from the mold. Pipe Nutella on top of each cookie and decorate with a pair of store-bought icing bunny paws or sprinkles of your choice. Clean the donut baking pan and repeat the process. Yield: 36 cookies.
Continue Reading 10

4-Ingredient Peanut Butter and Jelly Cookies

4-Ingredient, Sugar-free Peanut Butter and Jelly Cookies made from peanut butter, an egg, flour, and jelly. They are small and can be prepared and baked in less than 30 minutes.

I am a fan of every and anything PB & J. How about you? If you are too, don’t miss out on the chance to try these 4-Ingredient, Sugar-free Peanut Butter and Jelly Cookies. They are small and can be easily prepared and baked in less than 30 minutes. They scream party… in your mouth!

Peanut-butter-and-jelly-cookies

To make a batch of these, combine peanut butter, an egg, and all-purpose flour together. Roll into balls, make a small hole in the center, spoon in a bit of jelly, and bake them at 350 F for about 8 minutes. Easy peasy, right?

Peanut-butter-and-jelly-cookies

Once they have cooled, pipe a bit of peanut butter on top of each and devour them… while sipping your fave beverage.

It is the type of recipe that even a child can prepare it… and they are beautiful! Get creative and arrange them with berries for an extra nice dessert table display.

In addition, these peanut butter and jelly cookies are so cute and delish that they make great presents to give away as well, and they can also be served at snack time — either at home or at school… just like our Monster Peanut Butter Cheesecake Sandwich Cookies.

Now tell me, is there any excuse left for not making them?

Enjoy!

Peanut-butter-and-jelly-cookies

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4-Ingredient Peanut Butter and Jelly Cookies
4-Ingredient, Sugar-free Peanut Butter and Jelly Cookies made from peanut butter, an egg, flour, and jelly. They are small and can be prepared and baked in less than 30 minutes.
Peanut-butter-and-jelly-cookies
Votes: 2
Rating: 5
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Course Dessert
Cuisine American
Prep Time 21 minutes
Cook Time 8 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Prep Time 21 minutes
Cook Time 8 minutes
Servings
Ingredients
Peanut-butter-and-jelly-cookies
Votes: 2
Rating: 5
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Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, combine the first 3 ingredients until obtaining a homogeneous mixture. Using a cookie scooper or a tablespoon as measurement, roll dough into balls, place onto the lined baking sheet, and make a hole in the center using the stick of a wooden spoon. Don't poke the hole all the way through-- just more or less halfway deep.
  3. Fill each hole with about 1/2 teaspoon of jelly. Bake for about 7-10 minutes or just until cookies set.
  4. Transfer baking sheet to a rack and let cookies cool. Then, pipe a bit of peanut butter on top of each cookie. If you are not on a sugar-free diet, you can sprinkle a bit of sugar sprinkles on top of the piped peanut butter if desired. Enjoy these peanut butter and jelly cookies with your favorite beverage.
Recipe Notes

1. Variations: Use Nutella, cookie butter, or another nut butter instead of peanut butter. If using Nutella, fill the hole with it once cookies bake and have cooled.
2. If you have a sweet tooth, you can add about 1/3 cup sugar or a baking sugar substitute to the dough.

 

 

Continue Reading 8

Mini Black Forest Pancake Donuts

Mini Black Forest Pancake Donuts that are baked, quick and easy to make, and super delicious. They make the perfect after-school snack and cure for night time cravings.

Disclosure:  This is a compensated campaign in collaboration with Promised Land Dairy and #WeAllGrow Latina. Thank you for supporting the brands that I work with and love. 

After-school snacks and nighttime cravings… well, at my household they make the perfect excuse to eat the most outrageously delicious small bites of the day. These Mini Black Forest Pancake Donuts say it all…

Black-forest-pancake-donuts

… They are baked, easy and quick to make, eye-popping, and bite-sized, yet packed with plenty of flavor. They make you happy just looking at them, wouldn’t you agree?

The batter is made from pancake mix, an egg, butter, sugar, cocoa powder (optional), and Promise Land Midnight Chocolate Milk — which by the way is made with Natural Milk from the finest Jersey Cows. And no, these are not cows from New Jersey but the ones from the gorgeous British Isle of Jersey. 🙂

This means that the milk they produce is far from ordinary. It’s richer, creamier, and naturally higher in protein and calcium than ordinary milk. In addition,  Promise Land Milk doesn’t add hormones, and is tested for antibiotics. It makes drinking milk a pleasure!

You can purchase it at H-E-B supermarket in the dairy aisle!

It pairs very well with our delish Black Forest Pancake Donuts, which were topped with whipped cream, maraschino cherries, and chocolate shavings. My kids (hubby and me too!) went crazy for them… so crazy that the entire batch was devoured after school, all while drinking Promise Land Midnight Chocolate milk.

 Black-forest-pancake-donuts

My hubby and kids were so excited that I didn’t have enough time to make a secret stash to enjoy later on at night.

Black-forest-pancake-donuts

And the thing is, they kept me asking when I was going to make them again — to which I replied: ” pretty soon.”  I just didn’t tell them that next time I would keep some all for myself. Ya know… night cravings are a thing! 😉

For more yummy recipes like this one, visit the Promise Land website.  You can also follow them on Facebook, Pinterest, and Twitter for more info and updates.

Well, for now, enjoy love at first bite!

Black-forest-pancake-donuts

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Mini Black Forest Pancake Donuts
Mini Black Forest Pancake Donuts that are baked, quick and easy to make, and super delicious. They make the perfect after school snack and cure for night time cravings.
Black-forest-pancake-donuts
Votes: 3
Rating: 5
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Course Snack/Dessert
Cuisine American
Prep Time 22 minutes
Cook Time 8 minutes
Servings
Ingredients
Course Snack/Dessert
Cuisine American
Prep Time 22 minutes
Cook Time 8 minutes
Servings
Ingredients
Black-forest-pancake-donuts
Votes: 3
Rating: 5
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Instructions
  1. Preheat oven to 350 degrees F (180 degrees C). Grease mini donut pan with butter and set aside.
  2. In a large bowl, combine the pancake mix with 1/3 cup of Promised Land Midnight Chocolate Milk, 1 Tablespoon cocoa powder, 3 Tablespoons powdered sugar, the egg, and 1 Tablespoon melted butter. Whisk just until batter is homogeneous, without lumps.
  3. Either pipe or carefully spoon donut mixture into the greased mini donut pan to 1/2 full. Bake for about 8-10 minutes.
  4. Meanwhile, prepare the icing by whisking together 2 Tablespoons Chocolate Milk, 2 teaspoons of cocoa powder, and 1/2 cup powdered sugar in a medium bowl. Make sure mixture is homogeneous and smooth (not lumpy). Set aside.
  5. Once donuts have baked, remove pan from the oven. Let donuts cool to warm temp and remove them from the pan. Dip the tops of the donuts into the icing and let set. Right before serving, pipe whipped cream on top and garnish with a halved cherry and chocolate shavings, if desired. Enjoy!

 

 

This is a sponsored conversation written by me on behalf of Borden Promised Land and WeAllGrow Latina Network. The opinions and text are all mine.

Continue Reading 10

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!

 

Continue Reading 6

Kitchen Blender Pepperoni Pizza (No knead, No Fuss)

I don’t know about in your country, but in Brazil we use the kitchen blender for almost everything, including for making pizza dough. That’s right! I hope you are at least curious because today we will be making a no knead, no fuss, super quick kitchen blender pepperoni pizza (or pizza de liquidificador)… using ingredients that everyone has in their pantry.

Kitchen Blender Pepperoni Pizza ( Pizza de liquidificador)

For this recipe, you will need to blend whole milk, an egg, all-purpose flour, baking powder, sugar, salt, and pepper in the blender and then pour into a greased pizza pan. Bake for about 10 minutes, top with your favorite tomato sauce, cheese, and pepperoni, and then bake again until the cheese is melted.  And that’s it! See how easy it is?

Kitchen Blender Pepperoni Pizza (Pizza de Liquidificador) -- No Knead

Another advantage of this kitchen blender pepperoni pizza is that you won’t have to put your hands in the dough… yes, you heard that right, this is no knead pizza, all without spending  big bucks.

The result? A delicious thick crust pizza with a popular topping that will leave you grinning from ear to ear.  After all, making a delicious pizza has never been so easy, right?

But don’t worry… if you don’t have a blender, you can easily mix the ingredients by hand… if you don’t have a pizza pan, use a baking sheet… and if you are not a fan of pepperoni, feel free to create your own topping. And yes, the dough can be frozen for up to 3 months. As you can see, there is no excuse for not trying this at home. 🙂

In Brazil we call it pizza de preguiçoso (lazy man’s pizza)… that may be the case, but it makes one’s life much, much easier and quicker.  Mothers and busy bees take note!

Kitchen Blender Pepperoni Pizza (Pizza de liquidificador)

Now tell me, who out there is lazy like me? 🙂

 

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Kitchen Blender Pepperoni Pizza (No knead, No Fuss)
A no fuss, no knead, quick kitchen blender pepperoni pizza that is also economical and super delicious to make at home. Dough can be frozen for up to 3 months.
Kitchen-blender-pepperoni-pizza
Votes: 0
Rating: 0
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Course Main
Cuisine Brazilian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main
Cuisine Brazilian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Kitchen-blender-pepperoni-pizza
Votes: 0
Rating: 0
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Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a blender, blend together the milk, butter, egg, sugar, salt, and pepper. Add the flour, little by little, and blend until obtaining a homogeneous mixture. You may have to stop the blender a few times to mix with a wooden spoon and loosen flour from the sides of the blender. Once everything is well beaten, add the baking powder and stir well to incorporate it to the mixture.
  3. Pour batter into a butter greased pizza pan and spread with a spatula. Make sure to form a thin layer of dough. Bake for about 10 minutes.
  4. Remove pizza crust from the the oven, spread a thin layer of tomato sauce on top, top with the cheese and pepperoni. Bake again --- this time for 10-15 minutes. Serve with oregano leaves on top (and red pepper flakes if desired). Yield: 1 (16-inch) pizza or 2 (8-inch) pizzas.
Recipe Notes

IF YOU DON'T HAVE A BLENDER: Mix ingredients by hand using a wooden spoon.
TOPPING: You can also create you own!!!
STORAGE: Pizza dough can be baked for 10 minutes, allowed to cool, wrapped, and then frozen for up to 3 months.

 

 

 

 

Continue Reading 17

Easter Chocolate Braid

Have you ever had so many treat ideas that you could barely decide upon just one? This is exactly what happened to me this year when I was wondering what to make for Easter.  After taking a look at my Easter recipe index containing cakes, cookies, bars, savory casseroles, etc, etc, I finally realized that what was missing was a bread recipe. After a long process of elimination, I finally narrowed it down to either a Portuguese Easter bread (Folar de Páscoa) or a Polish Easter Egg Braid (Paska). Did I make one of them? Well, an easy and delish Easter Chocolate Braid is the answer to the question.  🙂

Easter Chocolate Braid

How did we end up with this treat for the Easter table? Since 1) chocolate treats — and above all, chocolate eggs — are what we customarily have for Easter in Brazil, and 2) a bread is what our recipe index needed initially, I had to look to our settler and immigrant’s table traditions (respectively the Portuguese and the Polish) in order to find a great fit for our recipe box.  But of course, my laziness towards making breads and tight schedule threw a monkey wrench into everything… However, thankfully this video from Tasty Meals gave me the lightbulb that I was searching for in order to put all my ideas together.

Adapting that video recipe, we came up with an easy and quick braid that resembles both the Portuguese and Polish breads but incorporates lots of chocolate — including chocolate Easter eggs — in order to keep my Brazilian tradition intact.  I didn’t have to slave in the kitchen, and yet was able to keep all the flavors, looks, and traditions.  😉

 easter-chocolate-braid

The key shortcut came from using store-bought puffy pastry, which was filled with a semisweet chocolate bar, brushed with an egg wash, and then garnished with a drizzle of chocolate ganache and Cadbury chocolate mini eggs — a real favorite of mine.

Of course, technically speaking our Easter chocolate braid is not a bread, but a pastry that resembles a bread. 😉 For this particular hater of breadmaking, it really did the trick! I have no complaints… neither do my children or husband, who happily devoured our Easter  treat.

If you are looking for a treat that is both delicious and quite quick to make for your Easter table, this is it, folks!

All that I can say is, there will be no regrets.

Enjoy and have a very HAPPY EASTER!

 easter-chocolate-braid

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Easter Chocolate Braid
Easter chocolate braid is made from store-bought puff pastry filled with a chocolate bar, and garnished with a drizzle of chocolate ganache and chocolate eggs.
easter-chocolate-braid
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Course Dessert
Prep Time 20 minutes
Cook Time 16 minutes
Servings
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 16 minutes
Servings
Ingredients
easter-chocolate-braid
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Rating: 0
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Instructions
  1. Lay out one sheet of thawed puff pastry on a sheet of parchment paper or a lightly floured surface. Place one chocolate bar in the center of the puff pastry sheet, and cut diagonal lines into the pastry sheet along the left and right sides of the chocolate bar (about an inch between each line). Then remove the corner pieces of pastry.
  2. Starting from the top, fold down one of the top diagonal flaps across the chocolate bar, and then alternate folding down the remaining flaps right and left until you are close to the bottom. Fold the bottom flap up and then finish folding down the last remaining flaps alternately right and left. If necessary, tuck any extra puff pastry underneath.
  3. easter-chocolate-braid
  4. Place the braided puff pastry on a baking sheet lined with parchment paper. Brush with egg wash. NOTE: Please, do not garnish with the chocolate eggs at this point.
  5. Bake at 415°F (213°C) for about 16-20 minutes or until chocolate has melted and puff pastry is golden brown.
  6. Remove tray from the oven and let sit on a rack while preparing the chocolate ganache. Place chocolate chips and heavy cream into a small bowl and microwave in 30-second intervals just until chocolate has melted. Stir well to obtain a smooth mixture. Using a fork, drizzle braid with the chocolate ganache. Decorate with the chocolate eggs and let set. Enjoy!

 

Continue Reading 18

Cheddar filled Brazilian Cheese Rolls

As my fond memories of Brazil grow, so does my appetite for all Brazilian snacks and treats. Brazilian cheese rolls happen to be a real favorite of mine. The last time I passed through Rio, I had some filled with cheese — as well as other types of fillings.  As nostalgia was calling me homeward through food, I found myself preparing these naturally gluten-free  Cheddar filled Brazilian cheese rolls (pão de queijo recheado com cheddar) —which pairs so great with coffee.  How about some cheese rolls?

Cheddar filled Brazilian Cheese Rolls (Pão de Queijo recheado com Cheddar)

Made from basic ingredients such as milk, cheese, vegetable oil, salt, eggs…

Eggs and yolk by Denise Browning -- www.frombraziltoyou.org

… and tapioca flour…

tapioca-flour

… this small baked good is easy and quick to prepare and delivers flavor with every single bite. The best part?  You don’t have to be a great cook to come away like a hero. Mixing the ingredients, cubing the cheese to fill small portions of dough, and then baking is ALL that you have to do.  Pure enjoyment will fill both your mouth and soul!

Cutting cheese and filling Brazilian cheese rolls...

In the Brazilian state of Minas Gerais, pão de queijo has been around since the eighteenth century, but its popularity spread to other regions of the country after the 1950’s. I would say that it is one of the most popular snacks in my home country.  It is relatively inexpensive, and often sold on the streets, in snack bars, cafes, airports, bakeries, Brazilian steakhouses, and supermarkets.

And that’s not all! These Cheddar filled Brazilian cheese rolls make a great snack, breakfast, and small party bites. Is there a televised sports event coming up?  Surprise your crowd with these comforting bites and you’ll score major points.

Cheddar filled Brazilian Cheese Rolls (Pão de Queijo recheado com Cheddar)

But if you thought all the commotion about pao de queijo is just limited to Brazil, you’d be dead wrong. Pão de queijo is beloved in several other South American countries and even in Japan, where it is usually made with rice flour instead of tapioca flour.

It is also becoming more and more popular in the USA now through the influence of Brazilian steakhouses (churrascarias). And this is one of those recipes that my American friends have most inquired about. But you know what?  You won’t find them filled with cheese at any churrascaria.

Cheddar filled Brazilian Cheese Rolls (Pão de Queijo recheado com Cheddar)

Believe me, if you enjoy the ones served at Brazilian steakhouses here in the US, you will be totally crazy for our Cheddar filled Brazilian cheese rolls… after all,  they contain the best of two countries: American cheddar on the inside and an exquisite Brazilian dough on the outside. 😉

Cheddar filled Brazilian Cheese Rolls

So grab your cup of coffee and enjoy our finger-licking rolls.

Cheddar filled Brazilian Cheese Rolls (pão de queijo recheado com cheddar)

 

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Cheddar filled Brazilian Cheese Rolls
Cheddar filled Brazilian cheese rolls are naturally gluten-free and can be served for breakfast or as a snack or small party bites.
Cheddar-filled-Brazilian-cheese-rolls
Votes: 8
Rating: 3.75
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Prep Time 12 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 12 minutes
Cook Time 15 minutes
Servings
Ingredients
Cheddar-filled-Brazilian-cheese-rolls
Votes: 8
Rating: 3.75
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Instructions
  1. Line a large baking sheet with parchment paper. Preheat the oven at 350° F (180° C).
  2. Place the tapioca flour in a large bowl and set aside.
  3. In a small saucepan, mix the milk, oil, and salt together and bring to a boil. Pour hot liquid mixture into the reserved bowl of flour, stirring well with a wooden spoon. Mix in the egg, and then add the crumbled queso fresco and grated Parmesan. Sprinkle the thyme if desired. Knead the dough for about 2-3 minutes or until homogeneous.
  4. Lightly grease your hands with vegetable oil. Using a tablespoon as measurement, make balls of dough and open an indentation in the center to fill in with a cube of cheddar. Close the dough around the cheese cube, seal tightly, and shape into a round ball, making sure there aren't any gaps where the cheese is exposed.
  5. Place the rolls on the lined baking sheet and bake for 15 to 18 minutes or until they begin to lightly brown. Serve while warm accompanied by coffee, guaraná soda, caipirinha, or other beverage of your choice.
Recipe Notes

Minas cheese is used to make Brazilian cheese rolls in Brazil. Because it isn't easily available in the US, I suggested the Mexican queso fresco be used in this recipe since it is the most similar to Minas cheese.

 

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Pinto Bean Meatballs

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Pinto Bean Meatballs
This is one of our 4 bean appetizers! These are MEATLESS "meatballs" with a zing. They can be served either with a Mexican Salsa or a Barbecue Sauce. Author: Denise Browning Recipe type: Appetizer -- PINTO BEAN "MEATBALLS" Serves: 26
Votes: 0
Rating: 0
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Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In medium bowl, stir together mashed beans, breadcrumbs, cilantro or parsley, salt, and pepper. Taste and adjust seasonings if necessary. Stir in the beaten egg until obtaining a homogeneous mixture. Let mixture rest for about 5-10 minutes to thicken. Using a Tablespoon as measurement, form about 26 "meatballs."
  2. Heat a large nonstick skillet over medium heat; then, spray skillet with nonstick spray or pour enough olive oil to lightly coat skillet and pan-fry "meatballs." Transfer meatballs to skillet and let them cook, turning occasionally, for about 4 to 5 minutes or until browned on all sides and warmed through. Preferably, cook meatballs in batches to avoid overcrowding pan.
  3. Serve Pinto Bean "Meatballs" with warm Mexican salsa or barbecue sauce, garnished with chopped cilantro or parsley on top.
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Prestígio Cheesecake Bars

Ah, Prestígio Cheesecake Bars…  A bottom layer of dark and fudgy chocolate brownie, contrasting with the second layer of mildly sweet, creamy coconut cheesecake, and the third layer of bittersweet, smooth chocolate frosting… This is our contribution for the Chocolate Party this month – hosted by Roxana’s Home Baking!!!  Our secret ingredient? Heavy cream!

If you follow me for a while, you already know well how I am such a fan of prestígio — I mean, the combination of chocolate and coconut. Our previous treats, flourless ooey gooey prestígio cookies and prestígio cheesecake, can confirm it.

I must say that I could not have chosen a better dessert containing heavy cream… A fusion between Brazilian (combination of flavors) and American (brownie and cheesecake) cuisines.  Man, oh man… These are one of the best cheesecake bars that I have ever had.

Prestígio cheesecake bars

Could you blame me for enjoying these cheesecake bars so much?  Just thinking about them makes me drool over the keyboard.  Yes… These cheesecake bars are SUPER addictive — and perfect for parties or as a snack on those occasions when only a rich treat can save the day…

These are also one of those treats that I should not have very often – I must say. 🙁 But for now, I will enjoy these super duper infamous cheesecake bars, and may the Lord help me tomorrow when I step onto the scale.  Yes, cover your ears…

JOIN THE CONVERSATION!

What’s your favorite chocolate-coconut treat and how often you eat it? 

 

Prestígio Cheesecake Bars

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Prestígio Cheesecake Bars
Prestígio Cheesecake Bars contain a bottom layer of rich and fudgy chocolate brownie, contrasting with the second layer of mildly sweet coconut cheesecake, and the third layer of smooth, bittersweet chocolate frosting.
Prestigio-bars
Votes: 3
Rating: 5
You:
Rate this recipe!
Prep Time 25 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 25 minutes
Cook Time 35 minutes
Servings
Ingredients
Prestigio-bars
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. To prepare the chocolate bar batter: Preheat oven at 325° F. Line both the bottom and sides of an 8-inch square baking pan with aluminum foil. Set aside.
  2. Working with a double boiler, add about 1-2 inches of water to the bottom pan. Heat pan over low heat until water begins to simmer. Set top pan over the bottom pan and melt the butter. Stir in a mixture of a mixture of sugar and cocoa powder until combined. Remove from the heat and stir in the vanilla (mixture will be gritty). Transfer mixture to a large bowl and whisk in the eggs, one at a time, just until combined. Whisk in half of a flour-salt mixture and then half of the yogurt. Whisk the other half of flour-salt, and then the remaining half of the yogurt until obtaining a homogeneous mixture.
  3. Spread chocolate bar batter in the prepared baking pan. Set aside.
  4. Prepare the coconut cheesecake filling: With an electric mixer, beat cream cheese, coconut cream, sugar, and coconut extract on medium speed until mixture is both smooth and creamy. Beat in egg just until incorporated. Then, beat in flour on low speed. Stir in coconut flakes. Pour coconut cheesecake filling over chocolate bar layer.
  5. Bake for about 28-30 minutes or until cheesecake filling is set. Let cool on a rack for about 30 minutes.
  6. Prepare the chocolate topping: ln a medium non-stick saucepan, stir in chopped bittersweet chocolate, butter, and heavy whipping cream over medium heat until completely melted and smooth. Then, immediately pour chocolate mixture over baked chocolate-coconut bar, spreading to edges gently. Let chocolate topping set while cooling. Cover and refrigerate for at least 6 hours.
  7. Using the edges of the foil, lift uncut bar out of pan. Using a large, sharp knife, cut into 10 rectangles, wiping clean after each cut. Sprinkle coconut flakes on top of the cheesecake bars and enjoy!
Recipe Notes

Storage: Store cheesecake bars in a clean, airtight container in the refrigerator for up to 3 days.

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