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No Bake Vegan Chocolate Pot de Creme

This No Bake Vegan Chocolate Pot de Creme is made from just 4 staple ingredients. It’s super creamy, rich, and can be prepared in 15 minutes. An everyday or entertaining must-have!

Overhead view of 3 cups of vegan chocolate pot de creme on a platter.

If you think healthy desserts are boring, think twice. This vegan chocolate pot de creme is the bomb… I promise! It is rich, extra creamy, and can be prepared quickly with chocolate, canned coconut milk, avocado, and dates. Yep, that’s it!

Unlike the classic pot de creme, it requires no baking,it is dairy-free ,and contains  no processed sugar.  If both my picky husband and eldest child thought it was one of those eats and repeats… oh, then I’m tellin ya, you’re gonna be hooked!

How to Prepare our Vegan Chocolate Pot de Creme

The process is quite simple. In a blender, combine the coconut milk, avocado, and dates and blend until smooth.

Then, melt the chocolate in the microwave and stir the blended mixture into the melted chocolate until obtaining a homogeneous mixture. If desired, stir in pure maple syrup for extra sweetness.

Three combined images showing the process of how to make vegan chocolate pot de creme

Pour mixture into ramekins, cover, and refrigerate for at least 4 hours or until set.

Right before serving, vegan chocolate pot de creme can be garnished with pomegranate seeds, berries, toasted nuts, cocoa nibs, or shaved chocolate. See? Easy, peasy!

The avocado and coconut milk add creaminess to the dessert; the dates and maple syrup are for sweetness; the 90% cocoa chocolate is what gives the dessert that deep/rich chocolate flavor.

I made it and took several cups to my doctor’s office. He and his staff went crazy for it — actually, so much that they asked me for the recipe.

If you are still wavering,  go ahead and try this recipe. You will have no regrets… well, except perhaps for not having doubled the recipe. Hehe!

In addition, if you are into vegan food or would like to try something healthy and delish,  also try our vegan raw salad.

Enjoy all!

Close up image of a cup of vegan chocolate pot de creme with a spoon.

 

 

 

 

 

 

Print Recipe
No Bake Vegan Chocolate Pot de Creme
This No Bake Vegan Chocolate Pot de Creme is made from just 4 staple ingredients. It's super creamy, rich, and quick to prepare. An everyday or entertaining must-have!
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 13 minutes
Cook Time 2 minutes
Servings
(4 oz) cups
Ingredients
Prep Time 13 minutes
Cook Time 2 minutes
Servings
(4 oz) cups
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a blender, combine the coconut milk, dates, and avocado. Blend on high until smooth and reserve.
  2. In a microwave-safe bowl, melt the chopped chocolate in 30-second intervals, stirring in between intervals, until melted and smooth. Stir well!
  3. Add the blended mixture to the melted chocolate and stir until obtaining a homogeneous mixture. Taste and stir in maple syrup, only if desired, for extra sweetness.
  4. Pour mixture into 4-oz cups or jars and refrigerate covered for at least 4 hours. Serve topped with berries, toasted almonds, cocoa nibs, or shaved chocolate. Enjoy!
Recipe Notes

Storage: Store covered in the refrigerator for up to 2-3 days.

NOTE: The avocado and coconut milk add creaminess to the dessert; the dates and maple syrup are for sweetness; the 90% cocoa chocolate is the one the gives the dessert that deep/rich chocolate flavor.

TRY ALSO: our healthy and delish vegan raw salad!

 

Continue Reading 6

Lighter, Airy Lemon Coconut Pound Cake

A lighter, airy lemon coconut pound cake topped with lemon glaze to celebrate Mother’s Day or just because! Learn how to achieve a less dense pound cake. 

Overhead view of Lemon coconut pound cake sliced with a knife on the side.

Happy Mother’s Day to all you moms out there! You make our lives sunny and bright. That is why we’ll be celebrating this important date with a beautiful and delicious Lighter, Airy Lemon Coconut Pound Cake this year.

Definitely, not the pound cake you may be used to. It’s something special… for the extraordinary women in our lives.

How to Make a Lighter, Airy Lemon Coconut Pound Cake

The classic pound cake traditionally incorporates a pound of each of four ingredients: flour, butter, eggs, and sugar, resulting in a dense cake — so popular in Southern United States.

Overhead view of lemon coconut pound cake with garnishes on the side and a cup of water at the background.

Ours, however, uses baking powder to induce leavening during baking, which results in a less dense cake.

Because it is flavored with lemon juice, an acidic ingredient, baking soda is added to neutralize that ingredient and help the batter to rise.

Cornstarch is used in combination with flour to soften the harsh proteins of the flour, resulting in a more tender cake.

The egg whites are separated from the yolks in our cake. By beating the whites separately and incorporating them at the end of preparing the batter, it makes the cake airy. All these factors contribute toward a lighter, airy pound cake.  You see?

The process is quite simple. First, beat room temperature butter and sugar until light and fluffy. Beat in the egg yolks until lightly pale.

Add sifted flour and cornstarch combined with baking powder and baking soda alternating with a mixture of lemon juice and coconut milk.  Beat until just incorporated. Stir in shredded coconut if desired.

lemon coconut pound cake instructions -- beaten batter and beaten egg whites.

Last, fold in beaten egg whites and pour batter into a greased and floured bundt pan.

Bake in a 350 F preheated oven for about 40-50 minutes or until a toothpick comes out clean. Let pan cool on an oven rack for about 10 minutes. Unmold cake and pour a lemon glaze on top.

Lemon pound cake instructions -- stiff egg whites folded into the batter and batter into the baking pan

When cool, serve cake either by itself or with your favorite ice cream. I am telling you, it is a cake fit for a queen! 😉

I was absolutely delighted! I hope your Mom, Grandma, or that motherly figure in your life enjoys this Lemon Coconut Pound Cake as much as I did.

From one mom to another (with much love), I wish you a HAPPY MOTHER’S DAY!

Close up image of lemon coconut pound cake

Print Recipe
Lighter, Airy Lemon Coconut Pound Cake
A lighter, airy lemon coconut pound cake topped with lemon glaze to celebrate Mother's Day or just because! Learn how to achieve a less dense pound cake. 
Votes: 2
Rating: 5
You:
Rate this recipe!
Prep Time 35 minutes
Cook Time 45 minutes
Servings
slices
Prep Time 35 minutes
Cook Time 45 minutes
Servings
slices
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350°F. Grease and flour a 8-inch bundt pan. Make sure to remove excess flour.
  2. Combine butter and sugar in stand mixer bowl, and beat on high speed until light and fluffy. Beat in the egg yolks until lightly pale.
  3. In a separate bowl, combine flour, cornstarch, baking powder, and baking soda and then sift twice.
  4. Slowly add flour mixture to the butter mixture, beating just until combined. Beat in lemon juice and coconut milk. Add coconut flakes if desired.
  5. In a separate bowl, beat egg whites until stiff and then fold in the cake batter.
  6. Pour cake batter into prepared pan and bake for about 40-50 minutes or until toothpick inserted comes out clean.
  7. Cool in pan on a wire rack for about 10 minutes and then unmold cake onto a serving plate.
  8. During those first 10 minutes while cake is cooking, prepare the lemon glaze. In a bowl, whisk sugar and lemon juice until obtaining a homogeneous, no lump mixture.
  9. Once cake is unmolded, pour lemon glaze over the cake and if desired, garnish with lemon zest. Enjoy!
Recipe Notes

This lemon coconut pound cake can be served by itself or with your favorite ice cream. Please store cake covered at room temperature.

Continue Reading 6

Pillow Fluffy Strawberry Shortcake Pancakes

Strawberry Shortcake Pancakes that are easy, tall, super fluffy, and topped with whipped cream and fresh strawberries.  These can be served as a dessert/snack, or alternatively served for breakfast by replacing whipped cream with Greek Yogurt. 

Stack of Strawberry shortcake pancakes partially sliced

Pancakes for breakfast or brunch? Yes! But how about Strawberry Shortcake Pancakes for a dessert or snack that are as fluffy as a pillow? I am tellin’ ya, these are so good that I often find myself craving them.

It is like savoring a classic strawberry shortcake, but in the form of pancakes.

They are tall, mildly-sweet, and pillow fluffy– a true dessert or snack splurge that we all deserve at least once in a while! 😉

They can be made ahead and either refrigerated for a couple of days or frozen for up to a month.

I enjoyed mine in the mid-afternoon with a good cup of latte! Soooo good!

If you feel like having dessert for breakfast, don’t be shy! It is a great way to start the day with a big smile on your face.

But if you want to keep things on the light side, replace whipped cream with Greek yogurt, and if desired, sprinkle on just a little bit of granola.

Making Strawberry Shortcake Pancakes

The process is quite simple!

First combine the dry ingredients in a bowl: flour, sugar, baking powder, baking soda, and salt.

Next, whisk egg and butter into buttermilk. Pour the buttermilk mixture into the flour mixture and whisk just until lumps are gone.

Heat a small skillet over medium heat and brush bottom of skillet with vegetable oil. Pour 1/2 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.

Two combined images showing how to make strawberry shortcake pancakes

Flip with a spatula, and cook until browned on the other side. Repeat process for each pancake.

Top each pancake with whipped cream (flavored with a few drops of pure vanilla extract if desired) and fresh strawberries. Enjoy while Strawberry Shortcake Pancakes are still warm.

If desired, use Greek yogurt instead of whipped cream and sprinkle on just a little bit of granola.

See? Easy peasy!

Close up image of a stack of strawberry shortcake pancakes

Print Recipe
Pillow Fluffy Strawberry Shortcake Pancakes
Strawberry Shortcake Pancakes that are easy, tall, super fluffy, and topped with whipped cream and fresh strawberries.  These can be served as a dessert/snack or alternatively served for breakfast by replacing whipped cream with Greek Yogurt.
Votes: 2
Rating: 5
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 2 minutes per pancake
Servings
pancakes
Ingredients
Prep Time 20 minutes
Cook Time 2 minutes per pancake
Servings
pancakes
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Combine the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt.
  2. Next, whisk egg and melted butter into buttermilk. 
  3. Pour the buttermilk mixture into the flour mixture and whisk just until lumps are gone.
  4. Heat a small skillet over medium heat and brush bottom of skillet with vegetable oil.
  5. Pour 1/2 cupfuls of batter onto a 8-inch skillet, and cook until bubbles appear on the surface.
  6. Flip with a spatula, and cook until browned on the other side. Repeat process for each pancake. If desired, use Greek yogurt instead of whipped cream and sprinkle just a little bit of granola.
  7. Top each pancake with whipped cream (flavored with a few drops of pure vanilla extract if desired) and fresh strawberries.
  8. Enjoy while Strawberry Shortcake Pancakes are still warm! 
Recipe Notes

To freeze our homemade pancakes properly, stack each pancake in between a sheet of parchment paper. Then, place the stack of pancakes inside a heavy-duty freezer bag and freeze for up to one month. To thaw, place them in the refrigerator.  Heat carefully in a toaster or in a microwave (time varies according to pancake size and microwave power). For our pancake size, it should take about 20-30 seconds for each pancake heated in a 1200-Watt microwave.

Continue Reading 7

Guilt-Free Blueberry Coconut Oatmeal Pudding

Blueberry Coconut Oatmeal Pudding is a quick, easy, and creamy fiber-loaded dessert that will become your next non-guilty pleasure. It’s both dairy-and-gluten-free! 

Overhead view of a bowl of blueberry coconut oatmeal pudding, with a spoon on the side, placed between scattered blueberries/mint leaves and a mug of latte. 

Oatmeal for breakfast? How about Blueberry Coconut Oatmeal Pudding for dessert? I am tellin’ ya, it’ll become your ultimate favorite treat… Check it out!

The oatmeal has a creamy-like pudding consistency with a subtle coconut flavor, it’s topped with a blueberry lemon sauce, and garnished with coconut flakes.  It is a dessert splurge minus the guilt! 😉

It can be made ahead and refrigerated to enjoy the next day.

I enjoyed mine in the afternoon with a cup of dairy-free latte! So good!

If you feel like having dessert for breakfast, don’t be shy! It is a great way to start the day with a big smile on your face. If you are in a rush, place the pudding and sauce in a mason jar and eat it while driving to work.

Making Blueberry Coconut Oatmeal Pudding

The process is quite simple.

First prepare the sauce. Combine water, sugar, cornstarch, and lemon juice in a saucepan, whisking well until obtaining a homogeneous mixture.

Two combined pictures of blueberry lemon sauce in a saucepan showing the process of how to make the sauce.

Add frozen blueberries and let simmer over medium-low heat, stirring carefully with a wooden spoon until sauce thickens, about 4-7 minutes.  Stir in a bit more lemon juice and remove from heat.

Next, prepare the oatmeal pudding. In a saucepan, combine oats, water, and salt. Bring to a boil over high heat. Reduce heat to medium-low and stir constantly with a pointed wooden spoon or the handle end of a wooden spoon.

Two combined images of oatmeal pudding in a saucepan showing the process of how to make the oatmeal pudding.

Let simmer, while stirring, until cooked (about 5-10 minutes). Remove from heat and stir in coconut extract, coconut milk, sweetener, and coconut flakes.

Spoon into small bowls or ramekins, top with the blueberry lemon sauce, and garnish with coconut flakes. Enjoy either warm or chilled!

See? Easy peasy! It is an explosion of flavor! Something new to make with oatmeal.

Overhead view of half of a bowl full of blueberry coconut oatmeal pudding garnished with edible flowers, mint leaves, and coconut flakes.

 

 

 

Print Recipe
Guilt-Free Blueberry Coconut Oatmeal Pudding
Blueberry Coconut Oatmeal Pudding is a quick. easy, and creamy fiber-loaded dessert that will become your next non-guilty pleasure. It's both dairy-and-gluten-free!  
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine American
Prep Time 18 minutes
Cook Time 12 minutes
Passive Time 0
Servings
ramekins
Ingredients
For the Blueberry Lemon Sauce:
For the Coconut Oatmeal:
Cuisine American
Prep Time 18 minutes
Cook Time 12 minutes
Passive Time 0
Servings
ramekins
Ingredients
For the Blueberry Lemon Sauce:
For the Coconut Oatmeal:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First prepare the sauce. Combine water, sugar, cornstarch, and 1 Tablespoon of lemon juice in a saucepan, whisking well until obtaining a homogeneous mixture. Next, prepare the oatmeal pudding. In a saucepan, combine oats, water, and salt. Bring to a boil over high heat. Reduce heat to medium-low and stir constantly with a pointed wooden spoon or the handle end of a wooden spoon. Let simmer, while stirring, until cooked (about 5-10 minutes). Remove from heat and stir in coconut extract, coconut milk, sweetener,and coconut flakes. Spoon into a small bowl or ramekin, top with the blueberry lemon sauce, and garnish with coconut flakes. Enjoy either warm or chilled! 
  2. Add frozen blueberries and let simmer over medium-low heat, stirring carefully with a wooden spoon until sauce thickens, about 4-7 minutes.  Stir in 1/2 to 1 Tablespoon of lemon juice and remove from heat. 
  3. Next, prepare the oatmeal pudding. In a saucepan, combine oats, water, and salt. Bring to a boil over high heat.  Spoon into a small bowl or ramekin, top with the blueberry lemon sauce, and garnish with coconut flakes. Enjoy either warm or chilled! 
  4. Reduce heat to medium-low and stir constantly with a pointed wooden spoon or the handle end of a wooden spoon.
  5. Let simmer, while stirring, until cooked (about 5-10 minutes). Remove from heat and stir in coconut extract, coconut milk, sugar, and 3 Tablespoons of coconut flakes.
  6. Spoon oatmeal pudding into small bowls or ramekins, top with the blueberry lemon sauce, and garnish with the remaining coconut flakes. Enjoy either warm or chilled! 
Recipe Notes
  • Lemon rind and mint leaves can also be used as garnishing for the sauce as well. In this case, only add them right before serving to avoid drying out. Any oatmeal pudding and sauce leftovers should be stored covered in the refrigerator.
  • Take a look at our 4 TIPS ON HOW TO MAKE THE PERFECT OATMEAL for your next breakfast!
Continue Reading 5

5-Ingredient No Bake Nutella Tart

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

Overhead view of a whole No Bake Nutella Tart garnished with berries and macaroons in between berries

Who is going to be your Valentine this year?  Mine devoured this 5-Ingredient No Bake Nutella Tart in the blink of an eye.

Think about richness and love in an edible form! A great way to say ‘I love you’ even without pronouncing the 3 words 😉 — something that can also be served all year long just because.

This Nutella tart is one of those impressive treats that are still quick and easy to make. That’s right!

How to Make No Bake Nutella Tart

All you need are 5 ingredients: Nutella or hazelnut spread, bittersweet chocolate chips, heavy whipping cream, unsalted butter, and Oreo cookies.

That means, almost universal ingredients, easily available in most countries in the world.

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

Image of Oreo crust being spooned into the baking pan showing one of the cooking steps

Meanwhile, whisk together chocolate chips, Nutella, and warm heavy cream in a medium bowl until obtaining a homogeneous mixture.

Pour into the frozen cookie crust and freeze for 15 minutes or until set. See? Easy peasy!

Image of nutella filling being poured into the baking pan over the Oreo crust

If desired, garnish the top of the Nutella tart with assorted berries, mint, and/or dried rose petals.

And there you have a treat fit for the queen or king of your heart. Its luscious flavor is a real declaration of love.

Horizontal image of whole No Bake Nutella Tart with a knife on the side and a glass of water behind

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

But of course, our no bake Nutella tart is more than just perfect for Valentine’s Day.

It makes a great dessert for Mother’s Day, a Nutella /Oreo/chocolate fan’s birthday party, and other occasions.

I plan on making it just because… especially for those days when you just need some happiness in your mouth.

Wishing you and your Valentine a very…

 

HAPPY VALENTINE’S DAY

 

TO PIN & ENJOY!

Combined close up image of No Bake Nutella Tart, sliced and piled on the top and whole tart on the bottom.

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

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

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

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

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

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

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

Get it?

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

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

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

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

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

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

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

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

Bom Apetite! 

 

PIN & ENJOY!

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

 

 

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

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

Continue Reading 13

Seriously Indulgent Raspberry Pistachio Froyo Pies

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

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

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

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

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

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

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

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

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

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

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

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

Greek Gods – Seriously Indulgent Giveaway

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

Enjoy!

TO PIN & ENJOY:


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

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

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

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

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

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

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

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

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

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

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

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

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

 

TO PIN AND ENJOY!


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

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

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

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

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

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

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

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

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

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

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

See ya!

TO PIN TILL YOU DROP:

 

 

Nut-free-baklava

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TO PIN TILL YOU DROP:


Print Recipe
5-Ingredient Coffee Fudge Cups
Coffee Fudge Cups (Brigadeiro Mole de Café) is a quick and comforting Brazilian dessert made with 5 staples ingredients such as sweetened condensed milk, unsalted butter, cocoa powder, instant coffee, and heavy cream. 
Coffee-Fudge-Cups, Brigadeiro-Mole-de-Cafe
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people (or more depending on the size of the serving cup)
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people (or more depending on the size of the serving cup)
Coffee-Fudge-Cups, Brigadeiro-Mole-de-Cafe
Votes: 1
Rating: 5
You:
Rate this recipe!
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.
Continue Reading 6
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