Easy Brigadeiro Truffles

A few years ago I had made different types of truffles which got a bit messy to say the least. This year I wanted to try out a simpler version that required less ingredients and time. I recently found out about the Brazilian truffles called “Brigadeiro” through a few websites and I wanted to make this treat. Now there were two ways of making this truffle. One way was by Betty Crocker and the other was by Eugenie Kitchen.

I found that the one by Eugenie was simpler and less of a hassle to make when compared to the Betty Crocker version. Although I am tempted to make double the batch, at the moment I have upcoming projects that are due in the coming week.

Here are the ingredients needed for this recipe:

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  • 14 oz. sweetened condensed milk
  • 1 Tbsp. unsalted butter + extra for rolling the truffles
  • 3 1/2 Tbsp. unsweetened cocoa powder, sifted
  • pinch of salt (if you use unsalted butter)

Decorations:

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  • Coconut flakes
  • Cocoa powder
  • Cinnamon-sugar
  • Decorating sugar
  • Pumpkin spice-sugar
  • Green tea powder
  • Dried berries (Cranberries, blueberries, strawberries, blackberries, etc.)
  • Cookie crumbs (Almond, gingersnap, Oreo, graham cracker, etc.)
  • Sprinkles
  • Chopped nuts (Pistachio, walnut, almond, chestnut, etc.)
  • Fine espresso powder

Step 1: In a thick-bottom sauce pan, add in the sweetened condensed milk and cocoa powder.

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Step 2: Stir the mixture with a wooden spoon, over medium heat, until well combined.

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Step 3: Add in the butter and stir continuously until melted.

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Step 4: When the mixture comes to a boil begin stirring rigorously until it thickens.

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Step 5: Transfer thickened mixture into a heat-proof bowl and allow it to cool.

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Step 6: Rub some of the extra butter into the palm of your hands.

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Step 7: Scoop out 1 tsp. of the Brigadeiro mixture and roll into balls.

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Step 8: Gently roll the Brigadeiro into a coating and then place them into mini cupcake liners.

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Pumpkin Scones

Well Thanksgiving has passed and there are so many leftover ingredients that I have to use it some way or else it’ll end up being thrown away. So I thought maybe something for breakfast would work. A light treat that is simple to make and light on the wallet. Pumpkin scones could work since all the ingredients are from the leftover ingredients for my many desserts.

Here are the ingredients needed for this recipe:

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  • 2 cups cake flour
  • 2 1/2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 1/2 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Tbsp. pumpkin spice
  • 1 cup butter, grated and chilled
  • 2 large eggs, beaten
  • 1 cup pumpkin puree, chilled
  • 2/3 cup heavy cream, chilled
  • (Optional: 1 cup dried cranberries, chopped walnuts, chopped pecans, and etc.) (Side note: if adding dried fruit add 1-2 tsp. of milk to the batter)
  • 1/4 cup raw sugar, garnish

Egg Wash

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  • 1 egg, beaten
  • 2 Tbsp. milk

Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper; set aside.

Step 2: In a large bowl, sift together the cake flour, all-purpose flour, baking powder, baking soda, salt, and pumpkin spice.

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Step 3: Add in the brown sugar and stir together.

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Step 4: Cut in the chilled butter until the mixture resembles course meal, about pea-sized.

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Step 5: (Optional: stir in the dried fruits and nuts)

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Step 6: In a small bowl, combine the eggs, pumpkin puree, and cream.

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Step 7: While stir the butter mixture, slowly pour in the wet ingredients and stir until just combined. (Bits of butter should be visible and almost all the flour is incorporated.)

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Step 8: Turn the dough onto a lightly floured surface.

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Step 9: Work quickly while gently kneading the dough, by folding and pressing the dough until fairly smooth. (the dough will be sticky so don’t over knead)

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Step 10: Divide the dough into 4 equal parts and shape the dough pieces into balls.

Step 11: Shape dough balls into 4-inch rounds about 3/4-inch to 1-inch thickness.

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Step 12: Cut each round into 6 wedges and place onto the prepared baking sheet.

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Step 13: Brush each pieces with the egg wash and sprinkle on the raw sugar.

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Step 14: Bake for 15-20 minutes, or until lightly golden and the cut sides look flaky and dry. (Should feel light and sounds almost hollow when tapped on the bottom.)

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Step 15: Cool completely on a wire rack.

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Lemon Cream Frosting

So I had recently posted about Gingerbread Latte Cupcakes and I wanted to make some type of frosting that would pair nicely with it. Something that was light and refreshing. Especially since this is for Thanksgiving one of the very heavy hitting holidays.

Here are the ingredients needed for this recipe:

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  • 1/4 cup unsalted butter, room temperature
  • 16 oz. cream cheese, room temperature
  • 2 cups confectioner’s sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2 tsp. lemon zest
  • 4 tsp. lemon juice
  • 1 Tbsp. thinly sliced candied ginger (optional)

Step 1: In a large bowl, cream together the cream cheese, butter, sugar, vanilla extract, and salt until smooth and fluffy.

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Step 2: Add in the lemon juice and lemon zest, beat to combine.

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Step 3: Chill the frosting for 30 minutes before use.

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Holiday Desserts Galore

Well another year has quickly come to an end and the holidays are just around the corner. Time to break out the new recipes and maybe a few classic ones, but nonetheless treats that will tantalize even the picky of eaters. Now last year I had done a simple set of desserts and a side.

  1. Iced Chocolate Chip Pumpkin Cookies
  2. Pumpkin Molasses Cupcakes
  3. Pumpkin Cheesecake
  4. Roasted Garlic Mashed Potatoes

This year I will be bringing back a classic cake that I haven’t made in a while. But most of all the rest of the desserts will be new recipes. So here are the desserts and sides that will be served this year for the holidays.

  1. Dulce de Leche Cake
  2. Upside-Down Caramel Apple Rolls
  3. Pumpkin Pie Bars
  4. Snickerdoodle Cupcakes with Cookies
  5. Gingerbread Latte Cupcakes
  6. Shortbread Cookies
  7. Mini Pumpkin Bread

(Side Note: Will be adding links to the list after Thanksgiving)

Strawberries and Cream Popsicles

While spending days studying for exams I needed to have a break. Since it’s still searing hot outside and a bit stuffy inside I wanted to make something refreshing and yet super simple. So I watched videos of how-to-make-frozen-desserts and it dawned on me to try my hand at some frozen desserts. I looked into the freezer and saw that there wasn’t that much space to work with, but I moved some things around and saw that a popsicle mold would fit in the tiny back corner.

Here are the ingredients needed for this recipe:

  • 1 cup heavy whipping cream
  • 3-4 Tbsp. honey (I used orange blossom honey)
  • 1 tsp. vanilla extract
  • 10-12 frozen strawberries (slightly thawed and sliced)

Step 1: Fill the popsicle molds with the sliced strawberries evenly

Step 2: In a large bowl, combine the heavy whipping cream, honey, and vanilla until soft peaks.

Step 3: Spoon or pipe the whipped cream into the molds.

Step 4: Use a chop stick or skewer to help blend the strawberries and cream.

Step 5: Top off the popsicle molds with remaining whipped cream.

Step 6: Freeze for 6 hours or overnight. (Side Note: I only froze it for 4 hours so when removing from the mold the handle kept coming off because the center was still soft, so I had to dip it into hot water to have the entire popsicle release from the mold.”

IMG_6057 IMG_6058(Side Note: After freezing it over night, I recommend dipping the bottom with the fruit in hot water to help loosen the popsicle from the mold. Try not to warm up the cream, that part will come out easily.)

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Quick and Easy Strawberry Shortcake

Well it’s that time of the year again. That’s right summer. When fruits are in abundance and the sweltering heat is overabundance. Strawberries galore is happening at my house right now and I need to use them before they go bad. Since I really wanted to skip out on baking and/or cooking because of the oppressing heat of the summer I figured a cold dessert was needed. Something that didn’t require too much time and there was no need to even go near the stove.

So I went to the grocery in the early morning. Wandering around to see what would inspire me. Walking down the frozen dessert aisle I spotted some frozen cakes. Now when I was in elementary school my mother use to buy the Sara Lee Pound Cake and I would have a slice of it with her on the weekends. That always entertained me for the day, as I would savor that one slice while trying to distract myself with a film on television.

Now that got me thinking. The cake was always partially frozen and it kept me cool in the house. So I figured I could get a small loaf. Now from there I was able to think of combining the cake with the massive amount of strawberries that I had just received earlier that week. There was also a bowl full of freshly whipped cream in the refrigerator. That was my ticket to a quick an easy dessert without the hassle of ovens or stoves.

Now that I think about it these would be perfect for Mother’s Day or even Valentine’s Day.

Here are the ingredients needed for this recipe:

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  • 2 slices of Sara Lee Pound Cake, thawed
  • 1/2 cup whole strawberries, washed and hulled
  • 1 cup sweetened whipped cream
  • 1-2 tsp. sugar

Step 1: In a small bowl, gently combine the strawberries and sugar until strawberries are lightly coated in the sugar. Set aside.

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Step 2: Take a cookie cutter and cut out rounds from the pound cake slices. (Optional: I used 1-3/4 inch cutter. I also cut the small disc in half)

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Step 3: Slice the strawberries in a fan-like slices. (How to fan strawberries)

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Step 4: Place one cake round on a plate.

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Step 5: Fan out 1-2 strawberries on top of the cake slice.

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Step 6: Top it with whipped cream and repeat with remaining cake rounds.

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Step 7: Garnish with strawberry fanned out.

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If you didn’t want to cut out the rounds here is the non-cut version:

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Decorated Cupcakes

Well today I will be decorating a multitude of cupcakes for my portfolio and it is so time consuming. But I really got inspired from a multifaceted playlist a few days ago. There were also many other sites that I checked out, but there were to many to count.

Edible Decorating Items:

  • Butter Cream Frosting
  • Fondant
  • Edible Glitter
  • Edible Dusting
  • Nuts
  • Berries
  • Candies
  • Food Coloring
  • Water
  • Vodka
  • Vanilla Extract
  • Cookie Crumbs
  • Corn Starch
  • Shortening

Decorating Tools:

  • Piping Tips: 2D, leaf, round, star, petal, and etc.
  • Piping Bags
  • Off-set Spatula
  • Rolling Pin
  • Pairing Knife
  • Food Safe Paint Brushes

Here are the decorated cupcakes:

Layered Mousse Cake

I racked my brain for ideas on what dessert to make on July 4th for the past 3 months and I finally got some sense of what to make. I figured I could make a cake, but not my usual cheesecake. I wanted to make a mousse filled layered cake. Now for July 4th I want it to color coordinate. Red, white, and blue. So a white cake, a layer of strawberry mousse, and a layer of blueberry mousse. The hard part will be to figure out how to make all of this without getting in my dad’s way when he begins preparing the rest of the food for the annual July 4th party. I figured I could use a box cake mix and make the mousse and whipped cream frosting. This recipe is something that needs to be made in advance or at least a day before.

Here are the ingredients needed for this recipe:

Strawberry Mousse

  • 8.5 oz. strawberries, sliced and divided (if using frozen allow to partially thaw)
  • 4 1/2 Tbsp. sugar
  • 1 Tbsp. balsamic vinegar or lemon juice
  • 1/2 Tbsp. powdered gelatin (I will be using agar agar)
  • 2 1/2 Tbsp. water
  • 7 oz. cup heavy cream

Blueberry Mousse

  • 5 oz. blueberries
  • 4 1/2 Tbsp. sugar
  • 1/2 Tbsp. lemon juice
  • 1/2 Tbsp. powdered gelatin
  • 2 Tbsp. water
  • 7 oz. cup heavy cream

Syrup

  • 2 Tbsp. sugar
  • 1/4 cup water
  • 1 Tbsp. fruit liqueur (Optional)

Whipped Topping (Make this twice)

  • 1 cup heavy cream
  • 2 1/2 Tbsp. sugar
  • 1/2 tsp. vanilla extract

*Early Preparations:

Step 1: Prepare the cake as stated by the box directions. (I recommend making this a head of time to allow it to cool and firm up before cutting 3 layers.)

Syrup

Step 1: Prepare syrup; mix water and sugar and microwave until hot, about 1 minute.

Step 2: Stir until completely dissolved, then let cool.

Step 3: Stir in fruit liqueur; set aside. (Optional)

Gelatin*

Step 1: Begin preparing the gelatin for the blueberry/strawberry gelatin and mousse in two separate small bowls or cups; put 1 and 2 or 2 and 2 1/2 tablespoons of water in each bowl, respectively, then sprinkle the gelatin into the water and set aside.

Note: Keep heavy cream chilled.

Main Preparations:

Mousses

Blueberry

Step 1: Put the blueberries and sugar into a food processor and purée.

Step 2: Pour the heavy cream into a large bowl and whip until thick enough that cream dribbled from the beater briefly leaves a trail, but is not stiff.

Step 3: Microwave the prepared gelatin until it turns to liquid (but don’t boil it), then add to food processor along with the lemon juice and run the food processor again to mix.

Step 4: Pour the blueberry mix into the whipping cream and fold until mixed.

Step 5: Allow to set in the refrigerator for 1 hour before use.

Strawberry

Step 1: Roughly slice 5 oz. of strawberries. Pour balsamic vinegar and sugar over the slices, stir to coat, and leave in a bowl to marinate for about 30 minutes. (If using lemon juice, 1 Tbsp, no need to marinate)

Step 2: Take another 3.5 oz. of strawberries, cut them in half, and slice thinly.

Step 3: Pour the marinated strawberries and any liquid into a food processor and purée.

Step 4: Pour the heavy cream into a large bowl and whip until thick enough that cream dribbled from the beater briefly leaves a trail, but is not stiff.

Step 5: Microwave the prepared 6g of gelatin until it turns to liquid, then add to food processor and mix.

Step 6: Take the sliced strawberries from 2 and the strawberry purée from 5 and add them to the whipped cream, then fold until mixed.

Step 7: Allow to set in the refrigerator for 1 hour before use.

Cake Assembly

Step 1: Warm enough strawberry jam to coat one surface of the pâte sucrée disk in the microwave to soften it, then coat the top of the tart.

Step 2: Place a cake-forming ring onto the plate the cake will be served on and line it with either acetate sheet or parchment paper. (If the ring you’re using is adjustable, size it slightly large than the tart base). Lay the base in the ring jam-side up.

Step 3: Lay the first layer of the sponge cake on top of the tart base, then dab on one third of the syrup.

Step 4: Pour the mousse strawberry onto the cake and spread smooth with a spatula.

Step 5: Lay the second layer of sponge cake onto the mousse and press down lightly, then dab on one third of the syrup.

Step 6: Pour remaining mousse on top, again spreading smooth.

Step 7: Lay the top layer of cake on top, press down lightly, and dab with remaining syrup.

Step 8: Chill for about 2-4 hours in the refrigerator to set.

Decorating The Cake

Step 1: Remove the cake ring from the cake.

Step 2: Whip one cup of heavy cream with the sugar and vanilla extract until thick enough that cream dribbled from the beater briefly leaves a trail, but is not stiff. (Here’s a video on Whipped Cream Frosting)

Step 4: Spread a thin layer of cream around the outside edge of the cake.

Step 5: Put the cake and cream in the refrigerator to allow the layer to set.

Step 6: Add another coat of cream, chill, and repeat as many times as necessary to get a nice, even layer all the way around.

Step 7: Whip the remaining cream until stiff enough to hold its shape.

Step 8: Use a pastry bag to make a decorative wall of cream around the outside edge of the top.

Step 9: Decorate with leftover fruit.

Grapefruit Bread

Going through a nostalgic moment this week and bought a few grapefruits for breakfast or to just snack on during the day. I remember sitting in the kitchen on the weekends as a child and spooning on teaspoons of sugar on top of grapefruit half and sharing it with my mom. It must have been a warm day with a bit of wind because the kitchen was brightly lit and the windows were wide open. When these memories hit me I just had to buy some grapefruits. I got some and after about 4 days of eating grapefruit I still had one left and I didn’t feel like eating it with just plain old sugar. So I figured I could incorporate it into a baked good of some sort. Nothing to fancy or anything. Just something easy to make and will only require 1-2 grapefruits.

Here are the ingredients needed for this recipe:

Bread

  • (3oz.) 3/4 cup pecans, chopped and toasted
  • 2 cups all-purpose flour or white whole wheat
  • 3/4 cup sugar
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 tsp. baking soda
  • 4 egg whites
  • (6oz.) 3/4 cup vanilla yogurt (If using plain yogurt add 1 tsp. vanilla extract)
  • 1/4 cup milk
  • 3 Tbsp. vegetable oil
  • 2 grapefruits, segmented, coarsely chopped, and juice reserved (I will be using an orange in place of 1 grapefruit, don’t do this it will change the taste of the bread and not in a good way either.)
  • 1 Tbsp. grapefruit zest
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon (optional)

Glaze

  • 2/3 cup confectioners’ sugar, sifted
  • 1 Tbsp. + 1 tsp. grapefruit juice

Bread

Step 1: Preheat oven to 350°F and grease the loaf pan (I lined the bottom with parchment paper)

Step 2: In a large bowl, sift together the flour, ginger, sugar, baking powder, baking soda, and salt; set aside.

Step 3: In a medium bowl, add the egg whites and whisk them until they become frothy.

Step 4: Add in the yogurt, milk, and oil; whisk together until combined.

Step 5: Stir in the grapefruit pieces and zest.

Step 6: Fold the egg mixture into the flour mixture until no lumps.

Step 7: Fold in the pecans.

Step 8: Pour into the prepared loaf pan.

Step 9: Bake for 1 hour 30 minutes, or until a deep golden brown around the edges and a toothpick inserted in the centers comes out clean.

Step 10: Cool bread in loaf pan for 1 hour on a wire rack. (Forgot this part and when I removed the bread, it broke apart, so I put it back into the pan)

Step 11: Remove loaf from pan and cool completely

Glaze

Step 1: In a small bowl, whisk together the sugar and 1 Tbsp. grapefruit juice

Step 2: Stir in additional 1/2 tsp. of juice to achieve a thick, but pourable consistency.

Step 3: Add 1/2 tsp. of juice in drops if necessary.

Step 4: Place a piece of foil beneath the wire rack.

Step 5: Drizzle glaze over the top of the loaf.

Step 6: Allow the glaze to set before slicing.

Fresh Squeezed Lemonade

Finding a pile of lemons got me thinking of lemonades. I’ve always loved the one from Auntie Anne’s Pretzels, but it was difficult trying to figure out the recipe to it. So I’m going to wing-it today.

Here are the ingredients needed for this recipe:

  • 2 cups white sugar
  • 8 cups water
  • 1 3/4 cups fresh lemon juice with pulp (4-6 lemons)

Step 1: In a small saucepan, combine 1 cup of water and sugar.

Step 2: Bring to a boil, stir to dissolve sugar.

Step 3: Allow to come to room temperature

Step 4: Cover and place into refrigerator until chilled.

Step 5: In a large pitcher, combine all ingredients and stir to combine

Step 6: Add a few lemon slices to the pitcher and serve cold.

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