Category Archives: Recipe

Easiest/quickest Dessert EVER!

Whenever I have a dinner party or potluck to go to, I always make a dessert (I have a thing for sweets…).  Once in a while, I’ll dabble in something more complicated, but usually I just don’t have the time.

Soooo…  A delicious dessert that takes about 15 minutes to make from start to finish?  (And it look like it took hours?)  That’s my specialty!  The original recipe requires a lot more time, and involves a double boiler.  This modified recipe tastes just the same, feels just the same, and guess what?

All with a blender and a microwave!

Apologies for the pictures below – they were taken with my cellphone, so not the best…  (Looking for the camera would have taken longer than to make this whole thing. )

So, here it is, Brazilian Brigadeirao (basically a “big” version of our national candy, the Brigadeiro).

First, gather all your ingredients…

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-1 Can Condensed Milk
-1 Can Table Cream
-3 eggs
-1 Cup of Cocoa Powder (I use nesquick)
-1/4 Cup Sugar
-1 Tablespoon Butter/Margarine

(The table cream I use is Nestle “Media Crema” — that’s the other name on the label, it’s a light blue can you can find at the Latin section of any supermarket, see picture above.  I also prefer Nestle’s condensed milk, since my experience with other brands I always found that there’s a crust inside the can – gross.)

Throw all the ingredients in a blender…

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Blend on high for a couple of minutes until well-blended…

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Grease a microwave-safe container while the blender is going (I use a silicone bundt pan).

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Pour the mixture into the pan…

And put it in your microwave, on high potency, for 7 minutes.  (Yes, 7 minutes…)

Remove from the microwave, and it’ll look a bit gross from this angle…

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Make sure to flip it and slide it off while it’s still warm, and decorate it with chocolate sprinkles (or if you want to get creative, coconut, strawberries, whatever!).

And you’re done!

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(I know, my “hole” doesn’t look perfect – my silicone pan is bigger than the glass plate, so I can never do this neatly…)

Put it in the fridge to cool, but it already has the proper consistency straight out of the microwave.

And here it was in action a couple of weeks ago at my friend’s Vicky place (picture shamelessly stolen from her facebook):

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It tastes very chocolaty — as for texture, Karl describes it being between fudge and cake (I find it more like a denser chocolate flan).

Now you know one of my secret recipes…  What is YOUR go-to recipe that impresses everyone but doesn’t take much time to make?

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Cupcakes!

As one of the many wedding gifts we received (and we got tons of gifts, I’m still astounded by everyone’s generosity), we also got the most coveted kitchen appliance in a wedding registry (really, I almost about cried when I opened the box!).

As we were having people over for Christmas eve, I finally got a chance to use it, and created yummy cupcakes with a Brazilian cake recipe. (Let’s ignore the fact it was weeks ago, and I’m just now posting about Christmas.)

Don’t worry, this will not become a food blog, because though I cook fairly well, I have no patience to cook every day, to clean it all up, and to take pictures of the process…  I’m actually quite lazy when it comes to cooking (and have been known for eating popcorn for dinner), but once in a while I get inspired…  I do love baking, but I end up eating most of what I bake, so I avoid it like crazy!

If you want to try a different cake recipe (or do like I did and just create cupcakes out of the recipe), give this a try for some delicious, but very rich, yumminess:

FORMIGUEIRO CAKE (basically “anthill” cake — the granulated chocolate gives the look of ants in the batter)

1 tablespoon of baking powder
4 eggs (separate the whites and the yolks)
2 cups of flour
2 cups of sugar (though I reduce that to 1.5 cups so it’s not so sweet)
1 stick of butter or margarine
1 cup of milk
8 oz of shredded coconut
1/2 can of condensed milk
1 package of granulated chocolate (basically chocolate sprinkles — if you can find those made with real chocolate, use that, since you want them to melt)

-Beat the yolks, sugar and butter.  Add the condensed milk, milk and flour.  Beat until well mixed.

-Add the coconut and granulated chocolate and mix well (by hand) until it’s completely mixed.

-In a separate container, beat the egg whites until it peaks.  Pour it into the cake batter, adding the baking powder, a pinch of salt.  Fold the egg whites into the batter.

-Bake in a preheated oven at 325 degrees, for approximately 45 minutes (you can use a toothpick to find out if it’s ready — it should come out clean).  If you want to bake it into cupcakes, adjust the time — it took about 30 minutes for me.

Now for the frosting, I made “brigadeiro” except I didn’t cook it as long as recipes call for, as I didn’t want it to get stiff since I wasn’t planning on rolling it by hand, but using it as frosting instead.  Of course, you can use any frosting you would like, but if you want to try the brigadeiro one, it’s super easy!

1 can of condensed milk
2 tablespoons of butter
4 tablespoons of cocoa powder (I use nesquick — if you prefer a darker, less sweet chocolate frosting, just add a couple more spoons of the cocoa)

– Put the condensed milk and cocoa powder in a pan and mix them all together, once consistent, add the butter

– Let the mixture cook over low heat for about 10-15 minutes, stirring it constantly until it thickens.  (Some people make it in the microwave in full power for 3 minutes, then remove it, mix it again and put it for another 4 minutes.)

This is how it will look like once you add all the ingredients.

And this is how it will look like after it’s cooked:

I got a cookie press and I stuck the tip inside the cupcake as I was putting on the filling, so it would be partially filled with frosting.  It didn’t come out as nice as I expected, because the frosting was still hot, and squeezing the cookie press was not fun!  Some had more chocolate filling than others.

I told you they were rich!

Of course, I made everything while wearing my brand new apron (can you believe I’ve become the type of person that not only wears an apron in the kitchen, but is actually excited about it?  But isn’t it cute?)

We set the table (with our wedding napkins!), I finished making the salmon and the mushroom risotto (this recipe is awesome, though I don’t recommend making it for 8 people unless you really want a good upper body workout — it took me an hour of stirring!) and we were ready for the guests with our very non-traditional but delicious Christmas dinner…

Even our signature platter was on display!

Ok, now back to blogging about things that happened this year…  (What can I say, the lack of running is making me very bored.)

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Filed under Non-Running Stuff, Pictures, Random, Recipe