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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Upside-Down Caramel Apple Rolls

So I have an indecent amount of apples in the back of the refrigerator and I have to use them before they get rotten and also to make room in the refrigerator. So with my dislike of apple pie I didn’t want to make another apple pie this year. Instead I wanted to go with something that I find a bit more comforting. Similar to monkey bread, but instead of using biscuit dough I’ve opted for cinnamon roll dough. It already sounds delectable.

Here are the ingredients needed for this recipe:

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  • 3 cups apple (peeled, cored, and chopped)
  • 2 cans Jumbo cinnamon rolls with icing
  • Optional: 1 cup pecan pieces
  • 4 Tbsp. unsalted butter, melted
  • 2/3 cup brown sugar
  • 4 Tbsp. corn syrup
  • 1/2 tsp. salt

Step 1: Preheat oven to 350°F and grease a bunt pan.

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Step 2: Spread 2 cups of the prepared apples into the bunt pan; set aside.

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Step 3: Separate the dough and cut each piece into quarters.

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Step 4: In a large bowl, add in the cut pieces of dough, remaining apples, and pecan pieces; set aside.

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Step 5: In a small bowl, combine the melted butter, brown sugar, corn syrup, and salt until well blended.

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Step 6: Add the sugar mixture into the dough mixture.

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Step 7: Gently toss with hands to combine.

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Step 8: Carefully place the dough mixture into the bunt pan.

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Step 9: Bake for 40-45 minutes or until deep golden brown. (I would have baked it longer but the pan dripped and the kitchen smelt of burnt sugar)

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Step 10: Cool in bunt pan for 10 minutes.

Step 11: Invert onto a serving plate.

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Step 12: Remove the lid from the icing and microwave the icing for 10-15 seconds or until it reaches drizzling consistency.

Step 13: Drizzle the icing over the warm cake and serve warm.

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Mini Pumpkin Bread

It is that time of the year again where pumpkins are in an abundance and there seems to be a never ending supply of pumpkin recipes. This year I’ve resigned myself from making over the top pumpkin desserts and instead I figured something simple and quick would be the thing. So a quick and easy pumpkin bread came to mind. And I found the perfect recipe by EugenieKitchen.

Here are the ingredients needed for this recipe:

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  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups brown sugar, packed
  • 2 large eggs
  • 2 cups pumpkin puree (I’ll be using 1 15 oz. can)
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. pumpkin spice
  • pumpkin seeds or even melted chocolate

Step 1: In a large bowl, cream the butter and brown sugar until smooth and creamy.

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Step 2: Add in the eggs and beat until well combined.

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Step 3: Add in the pumpkin puree and stir to combine; set aside.

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Step 4: In a medium bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin spice.

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Step 5: Add the dry ingredients all at once into the butter mixture and fold to combine. (Optional: may add in nuts, dried fruit, or chocolate chips and fold into the mixture)

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Step 7: Fill the prepared pans with batter and top with pumpkin seeds (Optional: swirl in some melted chocolate).

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Step 8: Bake at 350°F for 35-40 minutes or until a toothpick inserted into the center comes out clean.

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Step 9: Allow bread to cool for 20 minutes before serving. (They should just pop out of the baking cups easily)

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Step 10: (Optional: Drizzle icing over the tops of the cooled bread)

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)

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:

Pumpkin Chocolate Strudel

Instead of making a time consuming pie I decided to make a strudel instead. This is basically using the same ingredients as a chocolate pumpkin pie, but with a few less ingredients and time.

Here are the ingredients needed for this recipe:

  • 4 oz cream cheese, softened
  • 1 large egg yolk (plus 1 yolk mixed with some water for an egg splash)
  • 1/3 cup granulated sugar (plus more for sprinkling)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1/3 cup semisweet chocolate chips
  • 1 box  refrigerated pie crusts, softened as directed on package
  • 1/2 cup chopped walnuts, toasted
  • Powdered Sugar (for dusting)
Step 1: Heat oven to 375°F.
Step 2: Line large cookie sheet with parchment paper
Step 3:  In a medium bowl, beat cream cheese, 1 egg yolk, 1/3 cup sugar, vanilla, cinnamon, nutmeg, cloves, and pumpkin until blended.
Step 4: Stir chocolate chips into cream cheese mixture.
Step 5: Chill 10 minutes.
Step 6: On cutting board, unroll one pie crust.
Step 7: Sprinkle crust evenly with granulated sugar and 1/4 cup of the walnuts.
Step 8: Spread half of cream cheese mixture in a strip across top of crust.
Step 9: Starting at filled edge, roll dough into a log.
Step 10: Place log on cookie sheet seam side down. Repeat with remaining crust and filling.
Step 11:  Mix 1 egg yolk with 2 Tbsp water. (Check out my Tips For the Kitchen on Egg Washes)
Step 12: Brush logs with egg wash; sprinkle with granulated sugar.
Step 13: Bake 40-45 minutes until crisp and golden brown.
Step 14: Cool 5 minutes; slice ends off each roll.
Step 15: To serve, slice each roll into 1-inch slices and dust with powdered sugar.

Banana Nut Muffins

I noticed that there was a stack of ripe bananas on the counter and since nobody else was eating them in the house other than I, I decided to use them for something. Banana bread popped into my head as something to make, but it felt boring. Instead I found a bag of pecans and decided to make banana nut muffins.

Here are the ingredients needed for this recipe:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 large overripe bananas, mashed
  • 3/4 cup sugar (1/2 brown and 1/2 white)
  • 1 egg
  • 1/3 cup butter, melted
  • 1 cup pecans, chopped

Step 1: Preheat the oven to 350 degrees Fahrenheit

Step 2: Line the muffin pans or lightly grease the pans

Step 3: In a medium bowl, sift together the flour, baking powder, baking soda, and salt

Step 4: In a large bowl, combine the bananas, sugar, egg, and melted butter

Step 5: Fold the flour mixture into the banana mixture, mix until smooth

Step 6: Fold in the chopped pecans (can add optional ingredients at this time)

Step 6: Scoop into the pans

Step 7: Bake: (minis: 10-15 minutes) (large: 25-30 minutes) muffins will spring back when lightly tapped

Optional Ingredients:

  • dash of vanilla extract
  • pinch of ground cinnamon
  • pinch of ground ginger
  • pinch of ground nutmeg
  • pinch of allspice

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