Desserts – Page 5 – Tia Maria's Blog

Desserts / Holiday Recipes / Photo Gallery

February 18, 2014

Rabanadas – Portuguese Style French Toast

Order these beautiful ceramic mugs and glass cutting boards here Lisbon Blue shop

When I was a little girl, I would wake up on Christmas Eve mornings smelling the aroma of the sugar and cinnamon sprinkled on the warm Rabanadas that my mother had made for our Christmas Eve dessert table.

This classic old time dessert is delicious and has become one of my favorites which I make very often for my own family any time of the year. I think about my dear mother every time I make them, and that’s a good thought!

The traditional way to make them is by frying them in hot oil, but I grill them with margarine for a lighter version.

Ingredients:

1 loaf day old crusty bread

2 cups milk

3 large eggs

1 tablespoon sugar

1/2 teaspoon cinnamon

butter for cooking

sugar and cinnamon for topping

Instructions:

Slice the bread into 1inch slices and place in a deep dish pan. Beat all the other ingredients in a bowl.

Pour the egg mixture evenly over the bread. Let the bread slices sit in the egg for about 30 seconds and then flip them over to absorb into the other side

Meanwhile on medium high heat, melt butter in a large flat skillet or griddle. When the skillet is hot, lower the heat to medium and gently place the slices of bread on the grill greasing the pan as needed.

Cook both sides of the bread until golden brown and it becomes firm to the touch. If you find the bread still soggy, continue cooking them on low heat for longer.

Sprinkle with sugar and cinnamon while still hot. Enjoy!

Desserts / Photo Gallery / Recipes

January 6, 2014

Nutella Torta – Nutella Roll

This is my daughter’s recipe for Nutella Torta – Nutella Roll. This dessert is perfect to impress your “Nutty for Nutella” and chocolate loving friends. It requires only 6 ingredients and takes only 30 minutes to prepare and cook!

Ingredients:

5 room temp eggs (separated)

3/4 cup flour

1 tsp baking powder

1/2 tsp salt

3/4 cups sugar

1/2 cup of Nutella or any Chocolate Hazelnut Spread

Instructions:

Preheat oven to 350 degrees. Grease (Pam spray or margarine) and line a large sheet pan with parchment paper.

Combine flour, salt, baking powder in a bowl.

In a large bowl beat egg yolks with 1/4 cup of sugar until lemony. Add flour and beat for about 5 minutes.

In a separate bowl beat the egg whites until they form soft peaks.

Add the remaining 1/2 cup sugar gently into the whites until stiff peaks form.

Gently fold the egg whites into the eggs with a rubber spatula.

Pour into the sheet pan spreading evenly. Cook for about 15 minutes or less depending on your oven. The cake should be golden light brown in color.

Place a clean linen white kitchen towel on the counter and sprinkle generously with granulated sugar.

Slowly flip the cake pan onto the towel with the sugar.

Peel the parchment paper off the cake, then roll up the cake with the dish towel and let it sit for 5 minutes for the cake to cool.

Unwrap the rolled up cake let sit for a few minutes and gently spread the Nutella with a light coating evenly over the cake. *The warm cake will melt the nutella making is easy to spread smoothly.

Gently roll up the cake without the towel leaving the edge on the bottom.

Sprinkle more granulated or confectioners sugar on top of the Torta if desired. Let it cool completely before slicing. Enjoy!

Desserts / Holiday Recipes / Photo Gallery / Recipes

December 20, 2013

Biscoitos de Natal – Christmas Biscuit Cookies

Christmas Biscuit Cookies are easy to make since they require no cookie cutters to shape them and they don’t break apart.

Anis liquor, gives them a unique taste but you can also add lemon zest if you prefer.

These cookies are perfect to make with your kids because they can get their little hands into the dough and make all kinds of shapes!

If you want to give these little treats as gifts you can find food save gift bags at craft stores. My bags have 12 cookies. Simply tie a ribbon around the bag and you’ve created a beautiful home made cookie gift!

Ingredients:

3 cups of flour

1 cup of sugar

3 eggs (room temp)

6 tbsp of salted butter (softened)

2 tsp of baking powder

1 tbsp of Anis Liquor or 1 teaspoon lemon zest

Icing:

1/2 cup confectioners sugar

2 tsp of milk

1 drop of vanilla flavoring

Christmas sprinkles, colored sugars to decorate

Instructions:

Preheat the oven to 350 degrees. Soften the butter and mix with the sugar in a medium bowl until light and fluffy

Add the eggs and Anis and beat for about 1 minute. Add the flour and baking powder to the sugar and mix with a dough hook for about 3 minutes until the batter forms into a ball.

You may need to a little flour if you find the dough too soft depending on your butter or the size of your eggs. The batter will be soft but firm enough to handle.

You can also spoon the batter and make balls and roll instead of cutting it into logs.

Place the smooth dough onto a lightly floured cutting board and shape into a flat disc with 1/2 inch in height.

Cut the dough evenly into 1/2″ by 5″ strips. Roll each strip into a round snake like form and shape into desired shapes such as candy canes, wreaths, letters, etc.

Slightly grease a cookie sheet and place the biscuits evenly on the pan.

Cook for about 15-18 minutes or until slightly golden brown.

Lift one and look under neath to find a golden crust bottom.

Let them cool slightly before decorating.

Make icing by mixing the confectioners sugar, milk and vanilla until very smooth and creamy.

Brush icing on cookies and dip into the decorations or sprinkle onto the sugar before it hardens.

Desserts / Holiday Recipes / Photo Gallery / Portuguese Christmas / Recipes

December 19, 2013

Leite de Creme – Portuguese Egg Custard

Leite Creme is a Portuguese Egg Custard similar to French Cream Brulee but cooked on the stove top instead of baked.

It’s rich, creamy texture is perfect as a light dessert.

The first time I ate this custard was when I was a only twelve years old and on my family’s first trip back to Portugal after coming to America.

We arrived in Lisbon and then took the long cab ride to Coimbra to stay at my Aunts house for a week.

She prepared this delicious creamy dessert for us when we arrived and I’ve been hooked ever since!

Leite de Creme – Serves 4-6

Ingredients:

2 tablespoons of Corn starch

5 tablespoons of sugar

3 egg yolks

2 cups whole milk

1/2 stick of cinnamon

1 slice lemon peel

Instructions:

In a medium bowl, beat the eggs and the milk with a whisk until well incorporated.

Add the cornflour and sugar and mix well.

Add the lemon peel and cinnamon stick and heat in a saucepan on low – medium heat stirring continuously.

Do not let the custard boil. If it begins to boil remove from heat to cool down while stirring.

The custard should be thick enough to coat the spoon like pudding.

Pour into a serving platter or individual ramekins and let cool to room temperature.

Store in the refrigerator until you are ready to serve.

When the custard has cooled, sprinkle sugar on top and brown slightly in oven broiler or with a cooking torch.

Serve! Enjoy!

Beat the egg yolks in a large pan and mix with a little milk. Gradually add the rest of the milk whilst whisking.
Add the lemon zest (ideally, grate the lemon with a Micro-plane or very fine grater over the pan). Add the cornflour and sugar and mix well.
Heat over low to medium heat, stirring gently at all time. It should take 10 to 15 minutes for the mixture to thicken and reach a custard consistency.
Pour the mix into individual or a large terracotta ramequin(s). Sprinkle the top with sugar and caramelise under the grill or with the blow-torch. Chill before serving.

Beat the egg yolks in a large pan and mix with a little milk. Gradually add the rest of the milk whilst whisking.
Add the lemon zest (ideally, grate the lemon with a Micro-plane or very fine grater over the pan). Add the cornflour and sugar and mix well.
Heat over low to medium heat, stirring gently at all time. It should take 10 to 15 minutes for the mixture to thicken and reach a custard consistency.
Pour the mix into individual or a large terracotta ramequin(s). Sprinkle the top with sugar and caramelise under the grill or with the blow-torch. Chill before serving.

Desserts / Holiday Recipes / Photo Gallery / Portuguese Christmas / Recipes

December 16, 2013

Portuguese Lemon Rice Pudding – Arroz Doce com Limao

This recipe for Arroz Doce is a variation from the original that uses milk. This recipe is made using condensed milk and lemon pudding. This dessert comes out very rich, creamy and lemony.

Thanks to Leonor Santos for the recipe and photos! I love the Acores tablecloth! Enjoy!

Arroz Doce (Rice Pudding) by Leonor Santos

Ingredients:

1 pound Carolina rice

4 cups whole milk

4 cups water

2 cans condensed milk

1 stick Margarine

Zest of 1 lemon

2 boxes of instant lemon pudding

Cinnamon

Directions:

In a heavy pot place rice, milk, water, margarine, condensed milk and lemon zest. Stir from time to time.

When the liquid starts to boil, lower flame and keep stirring from time to time.

When the rice is cooked and all the liquid is absorbed turn off burner, remove from flame. Add the instant lemon pudding and stir fast until everything is incorporated.

Place in serving plates and decorate with cinnamon.

Photos credit: Leonor Santos

Desserts / Holiday Recipes / Photo Gallery / Recipes

November 25, 2013

Pumpkin Cake Bars With Cream Cheese Frosting

Get your pumpkin on!

Pumpkin Cake With Cream Cheese Frosting is a delightful dessert for those of you that want something different instead of pumpkin pie this Thanksgiving.

This cake is moist and full of flavor! Perfect addition to your Thanksgiving pot luck dinner, or as an add on to your dessert table!

It uses no oil and only 2 tablespoons of margarine for those of you on a low fat diet.

Ingredients:

2 cups of flour

1 + 1/2 cups of sugar

1 (15 oz can) of pumpkin

3 large eggs

5 oz of fat free vanilla yogurt

2 tbsp of butter or margarine (melted)

1 tsp salt

2 tsp baking powder

1 tsp baking soda

1 +1/2 tsp of cinnamon

1/2 tsp nutmeg

1 cup chopped walnuts (optional)

Frosting:

3 oz cream cheese (soft)

1 + 1/2 cups of confectioners sugar

1 tbsp butter (soft)

1 tbsp milk

Instructions:

In a large bowl, beat the eggs and sugar until light and lemony colored.

Add the yogurt, butter and pumpkin and beat for a few minutes.

In a separate bowl combine the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Add to the pumpkin mixture and mix for about 3 minutes until smooth and creamy. Combine the nuts if desired.

Pour into an into a greased (15 x 10 x 1) baking pan or a deeper cake pan if you want a cake like dessert.

Bake at 350° for 25-30 minutes until a toothpick comes out clean. Cool completely before frosting.

Frosting instructions:

Mix all ingredients in a small bowl until creamy. Set aside until the cake is completely cooled and frost.

Pumpkins photo credit: http://www.koco.com

Desserts / Holiday Recipes / Photo Gallery / Recipes

November 20, 2013

Crunchy Snickerdoodle Cookies

Last week I wanted to make a dessert but discovered that I was out of flour. I searched the pantry and found 1 box of yellow cake mix so this is what I came up with.

The cookies came out crunchy on the outside and chewing on the inside!

They were such a hit with my family that they insisted I have to put them on my Holiday baking list!

I posted a print out recipe for you…you’ll love it!

Crunchy Snickerdoodles Cookies

: Tia Maria's Blog

Print

Easy recipe!

Ingredients

1 package of yellow cake mix
1 large egg
1 cup flaked coconut
1 cup fruit and nut granola
½ tsp cinnamon
1 tsp brown sugar
½ cup veg oil
Coating mix
2 tbsp granulated sugar 2 tbsp cinnamon

Instructions

Place all ingredients except coating mix of sugar and cinnamon, into a large bowl and mix well. Scoop out about 1 tablespoon of the dough and form into balls.
Make sugar coating by combining sugar and cinnamon in a small bowl. Dip each ball into the mixture and place on cookie sheet.
*The dough will be dry when you make the balls just pack it firmly.
Flatten the cookies into a cookie shape about 2-3 inches wide.
Cook for about 8-10 minutes until the cookies are slightly browned on the bottom.
Let cool and enjoy!

Desserts / Photo Gallery / Recipes

November 7, 2013

Apple Crumb Coffee Cake

I just can’t get enough of apple desserts during Apple Season.

This Apple Crumb Coffee Cake is a perfect morning treat for your family or for your guests during the Holidays.

You can also make Blueberry Coffee Cake with this same basic recipe.

*Substitute the apple topping with a can of any pie filling such as cherry, apple, blueberry or peach!

Enjoy!

Serves 10-12

Ingredients:

Cake:

2 cups Bisquick or any other biscuit mix

2 cups flour

3 eggs

1 cup sugar

1 tsp vanilla

1 cup vanilla yogurt

1/2 stick melted margarine

1 cup milk

Apple Topping:

4 apples (peeled and cored and chopped into small chunks)

1/2 cup of brown sugar

1 tbsp sugar

1/2 tsp of cinnamon

1 tsp of butter or margarine

1/2 tsp of flour

Crumb topping:

1 tbsp flour

1/4 cup granulated sugar

1/4 cup brown sugar

1 tsp cinnamon

1/4 cup instant oatmeal (if desired)

1 tbsp melted butter or margarine

Instructions:

Step 1. Apple Topping:

Place all ingredients except the flour into a small saucepan and cook the apples until very well done. Mash with a fork to your desired consistency. Add the flour to absorb liquid and cook on low for about 1 minute. Let cool while the cake bakes.

Step 2. Cake:

In a large mixing bowl, beat sugar and eggs for 1 minute until foamy. Add the remaining ingredients except toppings and mix on low for about 1 minute. The batter will be slightly lumpy. Grease a medium size deep baking pan approximately 13×9. Pour the batter into the pan.

Step 3. Crumb Topping:

Mix topping ingredients in a small bowl. Blend with a fork until it forms a sandy like texture.

Sprinkle the apple topping evenly spread over the batter. Top with the cake with the crumb topping.

Bake at 350 for 35-40 minutes until lightly golden brown and tooth pick comes out clean.

Serve hot or cold. Enjoy!

Wake up and smell the goodness with your morning coffee!

Desserts / Holiday Recipes / Photo Gallery / Recipes

November 3, 2013

Puff Pastry Apple Tart

This recipe is deliciously easy! It’s my daughters recipe that she adapted from the Pioneer Woman.

What a scrumptious surprise to find this beauty waiting for me on the kitchen counter last night!

Perfect to serve to your family, yet it can be an elegant after dinner dessert for your guests!

Enjoy!

Ingredients:

1 box of frozen Puff Pastry (Pepperidge farm has 2 sheets)

4 Apples (cored, halved and sliced into very thin slices)

1/2 cup brown sugar

1/2 cup regular sugar

1/2 tsp cinnamon

1/4 tsp salt

Powdered Sugar for dusting

Instructions:

Defrost the pastry dough for about 20 minutes. Spray 2 sheet pans, with non stick spray or lightly grease. Heat oven to 415 degrees.

Place apples slices in a medium bowl and add the sugars, salt and cinnamon. Toss well and let them sit to absorb the flavor.

Cut the pastry dough into thirds which will give you 6 tarts.

Place the apple slices in a row overlapping each other onto the pastry dough.

*Note: She used unpeeled apples, but you may peel them if you prefer.

*Do not use the excess liquid from the apples since it may run over the pastry and cause burning.

Bake for 18-20 minutes until the pasty is golden brown.

Remove from pan and set on a platter to cool.

Dust with the powdered sugar and serve.

Desserts / Holiday Recipes / Photo Gallery / Recipes

September 24, 2013

Triple Chocolate Raspberry Cake

Triple Chocolate Raspberry Cake

This recipe is for the chocolate lovers in your family!

Last week after I posted the recipe for Birthday Pistachio cake it had over 10,000 views and received a great response so I decided to post this cake recipe.

I created this recipe after I saw an amazing Chocolate Raspberry Cake in a Gourmet Pastry Shop and I knew that I had to try to replicate it.

Happy Birthday Chocolate lovers. I hope you enjoy it!

Ingredients:

1 package of Chocolate cake mix

1 small package fresh or frozen raspberries

6 oz raspberry Jelly

1 package semi sweet chocolate chips

1/2 cup heavy cream

Fresh raspberries for garnish

1 can of Chocolate frosting

1 cup finely Chopped walnuts, pecans or almonds

Instructions: