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Instant Pot Beef Short Rib Pot Roast (Cozido Pernambucano com Costela na Pressão)

This Beef Short Rib Pot Roast is a hearty Northeastern Brazilian style stew, made in an instant pot with different vegetables and spices. Perfect for an easy family meal, either served over rice or along with your favorite side dish.

A platter full of Instant Pot Beef Short Rib Pot Roast with Vegetables with a spoon and fork on the side.

If you are a fan of traditional American pot roast, you will go crazy for this Instant Pot Beef Short Rib Pot Roast — which, by the way, cooks much quicker than the classic pot roast.  Don’t believe me? Check it out!

Traditional American Pot Roast is a stew made using a roast-sized, tough cut of beef such as chuck roast, which is browned and then slow cooked in a dutch-oven pan or slow cooker until tender, along with various vegetables (potatoes, carrots, and onions).

Also known as Yankee pot roast, it is a variation of the French boeuf à la mode. 

In contrast, our Beef Short Rib Pot Roast is prepared with beef short ribs browned and then cooked in an instant pot with a larger assortment of vegetables such as corn on the cob, potatoes, carrots, onions, and okra.

 

Like its Portuguese cousin, cozido a Portuguesa,  the dish has numerous regional variations throughout Brazil — from the cut of meat used to the variety of vegetables, and in some instances even incorporation of plantains.

The version that I have for you today comes from my home state, Pernambuco, on the northeastern coast.

A platter of beef short rib pot roast between a glass of water and a side of vegetables.

Down there, it is common to also have maxixe (maroon cucumber or West Indian gherkin) in the mix of vegetables, which we omit because it is not easily available in Texas.

Some even add plantains, which we felt unnecessary for our recipe because American corn is typically quite sweet, in contrast to the most common type of corn consumed in Brazil.

The modification is minimal.  Back in Pernambuco the dish is served accompanied by white rice and pirão (a creamy-polenta like dish made from pot roast broth and coarse manioc flour).

But you can certainly serve it all by itself or along with your favorite side dish such as pasta, couscous, quinoa, mashed potatoes, etc.

 

The spices and herbs used in our Beef Short Rib Pot Roast also differs from the American version. Besides salt and pepper, we used ground cumin and annatto/achiote (both available in any local supermarket in the Latin aisle, since both are also commonly used in Mexican cuisine).

If you don’t have an instant pot or pressure cooker, no worries. You can make this in a dutch-oven pan. which will probably take a little longer to cook compared to an instant pot.

I made this Beef Short Rib Pot Roast for the first time and my family fell in love with it. I practically transported myself back to Brazil, along with my family, who have never tried the dish before down there.

To make the experience more authentic, I served it with white rice and of course, pirão. The roast received unanimous approval, but I can’t say the same about pirão. 🙂

While I had to contain myself to leave enough pirão for the rest of the family, my husband and eldest child were not crazy about it– mostly on account of its gooey texture.  I guess this was somewhat to be expected, since they both are not really fans of creamy polenta or gravy.

Fortunately, my little one (I mean, my ten-year-old) saved me from disappointment. She ate it all — with a huge smile on her face. I was so proud of her adventurous palate —  just like her mom’s. 😉

If you would like to try pirão, bring about 2 cups of the pot roast broth to a boil in a saucepan, reduce heat to medium, and then add 1 to 1 1/2 cups of coarse manioc flour (farinha de mandioca) in a steady stream, stirring constantly until it has the consistency of cooked creamy polenta and no lumps are found.

You can adjust the seasoning (salt and pepper) if necessary.

Well, enjoy a gastronomic trip to my beautiful and delicious state of Pernambuco through our hearty Beef Short Rib Pot Roast!

Até mais! (See you soon)

TO PIN & ENJOY!

Close up image of a platter full of beef short rib pot roast with a fork on the side.

 

 

 

 

 

 

 

Print Recipe
Instant Pot Beef Short Rib Pot Roast
This Beef Short Rib Pot Roast is a hearty Northeastern Brazilian style stew, made in an instant pot with vegetables. Perfect for an easy family meal, either served over rice or along with your favorite side dish.
Instant-pot-beef-short-rib-pot-roast , Instant-pot-short-ribs, Beef-short-rib-pot-roast
Votes: 1
Rating: 5
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Prep Time 20 minutes
Cook Time 38-40 minutes
Servings
people
Prep Time 20 minutes
Cook Time 38-40 minutes
Servings
people
Instant-pot-beef-short-rib-pot-roast , Instant-pot-short-ribs, Beef-short-rib-pot-roast
Votes: 1
Rating: 5
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Instructions
  1. Mix the annatto, salt, cumin, and pepper in a small bowl. Sprinkle spice mixture on the ribs on both sides, distributing uniformly with your hands.
  2. With mine, I put the instant pot on the saute function.
  3. Turn on your instant pot and follow the instructions for use. For this method, when pot has heated, add 2 Tablespoons of oil and brown the ribs in batches, about 1 1/2 minutes per side.
  4. Do not overcrowd the pan! Use a bit more oil if necessary. Transfer ribs to a plate.
  5. Add remaining oil and saute the onion and garlic for about 2 minutes, stirring every now and then. Do not let them brown.
  6. Stir in the tomato paste and water, scraping the pot down with an wooden spoon. Add the ribs back with their juices, cover, and set to cook for about 30 minutes.
  7. For this I used the meat function of my instant pot. If you would like to cook in a dutch-oven pot, please read NOTES at the bottom of the recipe.
  8. When the 30 minutes has elapsed, carefully turn valve to fast release, letting all the pressure out.
  9. Safely open the pot and add all the vegetables, making sure to submerge them into the liquids as much as possible, principally the corn and potatoes.
  10. Cover and set on the vegetable or poultry function for about 8 minutes.
  11. Again, carefully turn valve to fast release, letting all the pressure out. Safely open the pot, taste, and adjust salt and pepper if desired.
  12. Squeeze in the lemon, stirring carefully. Sprinkle chopped cilantro/parsley.
  13. Serve with white rice and pirão (a creamy-polenta like dish made from pot roast broth and coarse manioc flour) OR instead with mashed potatoes, creamy corn polenta, grits, pasta, couscous, quinoa, etc.
  14. TIP: pirão recipe is above (post text).
Recipe Notes

DUTCH-OVEN PAN: If cooking our beef short ribs pot roast in a dutch-oven pan, brown ribs over medium-high heat, about 1 1/2 minutes per side, working in batches to avoid overcrowding the pan.

When cooking onion and garlic, reduce heat to medium, letting them cook for 2 minutes and stirring occasionally to prevent from browning.

Once tomato paste and water are added, bring to a boil over medium-high heat and then reduce heat to medium-low.

Cover pan, and let ribs cook for about 35-45 minutes or until almost tender.

Add the vegetables, making sure to submerge the corn and potatoes as much as possible into the liquids.  Cover the pan and let cook over medium-low heat for 10-15 minutes or until vegetables are cooked and ribs are very tender.

Continue Reading 4

One Pot Brazilian Shrimp Stew (Ensopado de Camarão)

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #40DaysOfFlavor

An One Pot Brazilian Shrimp Stew made from sauteed vegetables and shrimp cooked in coconut milk in less than 30 minutes. The perfect dish for Lent, Easter, or a weeknight meal any time of the year!

Image of Brazilian shrimp stew in a bowl with a spoon of the side. A bottle of Clamato juice, a glass of a drink, and a wedge of lime are displayed on the table near the bowl of stew.

Traditional seafood dishes such as this Brazilian Shrimp Stew (Ensopado de Camarão in Portuguese) are must-haves at any Latin table on Easter — as well as during the season of Lent.

This is a dish perfect for bringing family and friends together! Perhaps you may be asking: “Why so?”

Well, Brazil has the largest Catholic population in the world, which observes Lent — the 40-day period when one abstains from eating meat and poultry…

… starting at noon on Ash Wednesday and extending until Easter Sunday.

Our Ensopado de Camarão (Brazilian Shrimp Stew) is perfect for this occasion.

It is an one-pot dish originally made from sauteed fresh vegetables and shrimp simmered in coconut milk, broth, and tomato paste.

The word ensopado is a derivative of soup in Portuguese –which in this case denotes a stew with lots of sauce.

The reason why the sauce is so abundant is because the dish is traditionally served over white rice — which of course absorbs part of the sauce.

The stew is also great accompanied by a hard-crusted bread to mop up the savory sauce with.

Image displaying ingredients of Brazilian shrimp stew over a cutting board.

We are putting our own little twist on the dish, making it even more flavorful.

Instead of the vegetable broth, we are substituting Clamato® Tomato Cocktail, which is available in Walmart’s juice aisle.

Combined images of Clamato juice bottles on Walmart shelves.

Clamato® is a tomato cocktail juice bursting with freshness, which comes in various sizes — including the 64 fl. oz. that comes in handy to serve more people or to use in multiple recipes.

So yes, it can be enjoyed all by itself or incorporated into scrumptious cocktails and dishes such as our Brazilian shrimp stew. It really spices up parties and get-togethers with family and friends…

… And so that is why we are using Clamato in our stew, and also for preparing a refreshing Tomato Basil Caipirinha to pair with it…

… which calls for lime wedges muddled with sugar and then mixed with Clamato, cachaça (vodka or white rum), crushed ice, and fresh basil leaves. Cheers!

How to Make One Pot Brazilian Shrimp Stew

To make our stew, heat vegetable oil in a large pot and add chopped onion and bell pepper.

Let cook for about 3-4 minutes on medium heat, stirring occasionally. Add the garlic and cook for about 1 minute.

Image showing process of sauteeing vegetables to prepare stew with a bottle of Clamato juice neat the pan.

Then, add diced fresh or canned tomatoes, letting cook for a couple of minutes, and transfer to the blender.

Add coconut milk, Clamato® Tomato Cocktail, tomato paste, and seasonings, and blend until smooth.

Image showing vegetables blended in a blender with additional vegetables and a bottle of Clamato juice near the blender.

Using the same pot, heat remaining vegetable oil and saute raw shrimp for about a couple of minutes and transfer to a plate.

Pour blended mixture into the pot and let simmer uncovered for about 10 minutes. Place shrimp into the pot and let cook for about 3 minutes.

Image of a pan containing sauteed shrimp -- with lime, vegetables, and Clamato juice near the pan.

Remove from the heat, adjust the seasonings, add lemon/lime juice, chopped cilantro or parsley, and serve while hot over white rice.

And there you have it– a dairy-free and gluten-free meal to please a crowd.

Overhead view of a bowl of Brazilian shrimp stew with silverware and 2 glasses of a drink near the bowl

See? Simple… yet so outrageously flavorful!!! I am telling ya, this dish will help you to make memories with your family and friends around the table.

For more info about Clamato and delicious recipes, please click here.

Now tell me, what are some of your favorite dishes and drinks to prepare during the Lent season?

TO PIN & ENJOY!

Close up image of Brazilian shrimp stew

 

 

 

 

 

 

Print Recipe
One-Pot Brazilian Shrimp Stew
An One-Pot Brazilian Shrimp Stew made from sauteed vegetables and shrimp cooked in coconut milk in less than 30 minutes. The perfect dish for Lent, Easter, or a weeknight meal any time of the year!   
One-pot-Brazilian-shrimp-stew, Ensopado-de-camarao
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
One-pot-Brazilian-shrimp-stew, Ensopado-de-camarao
Votes: 1
Rating: 5
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Instructions
  1. Heat half of the oil in a large no stick pot over medium heat and then add chopped onion and bell pepper.
  2. Let cook for about 3-4 minutes, stirring occasionally. Add the garlic and cook for about 1 minute. Do not let brown!
  3. Add diced tomatoes, letting cook for a couple of minutes, and transfer to a blender.
  4. Add the coconut milk, Clamato tomato cocktail, tomato paste, and seasonings. Blend until smooth.
  5. Using the same pot, heat remaining vegetable oil over medium-high heat and cook raw shrimp for about a couple of minutes. Transfer to a plate.
  6. Pour blended mixture into the pot, bring to a boil, and then reduce heat to medium and let simmer uncovered for about 10-12 minutes.
  7. Place shrimp into the pot and let cook for about 3 minutes.
  8. Remove from the heat, adjust the seasonings, stir in lemon/lime juice,and chopped cilantro or parsley. Enjoy!
Recipe Notes

This Brazilian shrimp stew traditionally contains a lot of sauce -- this is why is recommended to serve it over white rice (which of course absorbs part of the sauce) or accompanied by hard-crusted bread to mop up the savory sauce with.

Continue Reading 12

Light and Refreshing Tomato Basil Caipirinha

Tomato Basil Caipirinha is a light and refreshing Brazilian cocktail drink made from lime, basil, sugar, tomato juice, cachaça (rum/vodka), and ice. It’s quicker to prepare than a Bloody Mary or Michelada!

Image of 2 glasses filled with tomato basil caipirinha with a hand holding one of the glasses.

It’s Carnival time in Brazil! And this year we are celebrating with this light and refreshing Tomato Basil Caipirinha (Caipirinha de Tomate e Manjericão).

Because, honey, if you think caipirinhas are made only from lime, sugar, cachaça, and ice… then you ain’t seen nothin’ yet. It’s the Brazilian version of the famous Bloody Mary and the Mexican Michelada.

If you are a fan of these, you will love our flavorful caipirinha.

But let me tell ya, caipirinhas come in all kind of flavors: passion fruit, cashew fruit, kiwi, strawberry, and so on.

They are quite popular in the hot climate Brazil — not only during Carnival but all year long. Pretty much most bars and restaurants serve them in a variety of flavors.

Well, since I won’t be in Brazil celebrating Carnival this year (or any time soon), I will sip my Tomato Basil Caipirinha while listening to my favorite Carnival rhythms: frevo, axé, and samba!

I know, I know… when you think Carnival, Rio may come to mind.

But actually, one of the best places to celebrate Carnival is right in my own hometown, Recife.  Galo da Madrugada is simply named in the ‘The Guinness Book of World Records’ as the biggest Carnival parade in the world (yes!!!).

It joins together more than 2.5 million participants — dressed in typical costumes and dancing frevo and other rhythms in the streets of downtown Recife, where gigantic dolls are displayed.  

Several combined images of the Carnival in Recipe, Pernambuco, Brazil

Carnival in Recife (by permission of Diário de Pernambuco).

During these festivities many beverages are consumed, including Brazilian limeade and caipirinhas of many flavors, such as Tomato Basil Caipirinha.

Image of Brazilian limeade containing 2 glasses with confetti and a carnival mask on a table close to the drinks, which is consumed during carnival.

How to Prepare Tomato Basil Caipirinha

This Tomato Basil Caipirinha requires less ingredients and is quicker to prepare than a Bloody Mary or Michelada. That’s right!

All we have to do is place limes wedges, fresh basil leaves, and sugar into a 8-oz glass.

Macerate well with a muddler in order to extract the lime juice. Stir in tomato juice and cachaça (or white rum or vodka), and then fill the glass with ice.

Horizontal image of 2 glasses of tomato basil caiprinha with a lime wedge on the side and several ice cubes.

As a final touch, you can serve it with a skewer of tomato and basil… and if desired, with a small fresh mozzarella cheese ball. Simple and quite DE-LI-CIOUS.

It’s an eat-and-drink cocktail!

So there’s no excuse for you not to experience a true Brazilian party… in your mouth! 🙂

Cheers to happiness!!!!

P.S.: A special thanks to Diário de Pernambuco for permitting me to use their gorgeous Carnival photo montage! (Obrigado, Diário de Pernambuco, por nos permitir usar a sua linda foto montagem neste artigo!)

 

TO PIN & ENJOY!

Close up image of a glass of tomato basil caipirinha

Print Recipe
Tomato Basil Caipirinha
Tomato Basil Caipirinha is a light and refreshing Brazilian cocktail drink made from lime, basil, sugar, tomato juice, cachaça (rum/vodka), and ice. It's quicker to prepare than Bloody Mary or Michelada!
Tomato-basil-caipirinha-cocktail, Caipirinha-de-tomate-e-manjericao
Votes: 5
Rating: 3
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Prep Time 10 minutes
Cook Time 0
Servings
cup
Prep Time 10 minutes
Cook Time 0
Servings
cup
Tomato-basil-caipirinha-cocktail, Caipirinha-de-tomate-e-manjericao
Votes: 5
Rating: 3
You:
Rate this recipe!
Instructions
  1. Place limes wedges, fresh basil leaves, and sugar into a 8-oz glass.
  2. Macerate well with a muddler in order to extract the lime juice. Stir in tomato juice and cachaça (white rum or vodka), and then fill the glass with ice.
  3. As a final touch, you can serve it with a skewer of tomato and basil... and if desired, with a small fresh mozzarella cheese ball.
  4. A true eat-and-drink cocktail!
Recipe Notes

For a virgin version you can substitute sparkling water for the alcoholic beverage in the recipe above.

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
Votes: 0
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
Votes: 0
Rating: 0
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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

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!


Print Recipe
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
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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 Brined Whole Turkey and Tips for a Juicy Bird

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

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

 

Preparing and Roasting the Turkey

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

Carving Guide

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

Storage

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

PIN AND ENJOY!


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Brazilian Corn Magic Custard Cake

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

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

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

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

Minhas Matutas de São João (My Little Hillbillies)

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

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

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

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

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

Enjoy!

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

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

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

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

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

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

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

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

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

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

HAPPY MOTHER’S DAY!

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