dessert – Tia Maria's Blog

Desserts / Holiday Recipes / Photo Gallery

July 19, 2024

HAWAIIAN PINEAPPLE CAKE

This summer dessert tastes like you’re on a tropical island. It’s so easy and perfect for your next party! Jo

I package yellow cake mix

1 large can crushed Pineapple (drained but save the liquid)

1 container of Cool whip

1 package of instant vanilla pudding mix

1 and 1/2 cups of milk

2 cups of flaked coconut

1 cup chopped walnuts

*Cherries for garnish if desired

Instructions:

Prepare cake according to package directions but add 1/2 of the crushed pineapple to the batter. Bake in a rectangle deep dish pan and let it cool completely until you’re ready to add the toppings.

Make the pudding by combing the mix with the milk. Mix well and let cool in the refrigerator until the cake has cooled.

When cake is ready, poke a few holes in it with a fork and add the leftover pineapple juice into each hole.

Mix the pudding with the cool whip and layer it evenly over the cake.

Top the cake with the coconut and pineapple. Add cherries if desired.

Store in the refrigerator for at least 1 hour to cool before serving. Store leftover cake in refrigerator. Enjoy!

Recipes

April 24, 2021

Peaches in Port Wine – Pêssegos em Vinho do Porto

This beautiful dessert is a must have during peach season!

Order these beautiful Glass cutting board and mugs here at Lisbon Blue Shop

Recipes

November 28, 2020

Sugar Free Caramel Flan – Pudim Flan Sem Açucar

This Caramel Flan is delicious, so creamy, and you can’t tell it from the original flan recipe. Watch my original Caramel Flan video recipe below from Tia Maria’s Blog Youtube Channel.

It’s a wonderful sugar free dessert. I used Crystallized Monk Fruit, a natural sweetener in place of granulated sugar. You can find the sweetener at most grocery and specialty stores and also online.

I also made the caramel sauce using the Monk Fruit, but for a short cut you can use store bought sugar free caramel sauce. The natural sweetener replaces sugar 1-to-1, but has zero calories, zero net carbs, and zero glycemic index. For those on strict diabetic desserts, consult with your nutrition specialist.

I top the flan with real whipped cream. Most whipped creams are very low in calories about 15 per tablespoon and have only 1 gram of sugar. This is optional of course and you can use any unsweetened whipped topping.

Ingredients:

6 large eggs

3 cups (whole milk)

1 cup crytalized monk fruit sweetener

1/4 teaspoon salt

1 teaspoon vanilla extract

Caramel Glaze Ingredients:

4 tablespoons butter

3 tablespoons (Monk Fruit granulated blend)

1/4 cup heavy cream

1/2 teaspoon vanilla extract

Original Caramel Flan video recipe from our Youtube channel.

Preparation

Note: Take your eggs out of the fridge a few hours before you start to get them to room temp or place them in a bowl of lukewarm water for about 20 minutes.

Prepare Caramel glaze first:

Place the Monk Fruit sweetener and butter in a large heavy skillet. Continue stirring while cooking on medium heat until the mixture melts and begins to turn caramel colored and thickens like corn syrup. (probably 5-8 minutes depending on your burners) If you notice it begin to smoke remove immediately from the burner. Add the cream and continue cooking until creamy caramel colored. Pour the caramel into a souffle dish and slightly rotate the dish side to side to coat the bottom and sides up to 1/2 inch or so. Set aside while you make the flan. You will notice the caramel has hardened slightly.

Note: if you use pre-made caramel cook in a skillet for a few minutes to harden slightly.

Prepare custard:

In med bowl, beat the eggs for a few minutes. Meanwhile, heat up the milk until warm. Add sweetener and vanilla to milk. Stir to dissolve sweetener.

Let the milk mixture cool down a little and then add about 1/4 cup to the eggs while continuing to beat on low. *If the milk is too hot, you’ll discover that you just made scrambled eggs.

Continue beating and slowly add the milk 1 cup at a time until all of the milk is incorporated.

Let the egg mixture rest to let the foam subside a little, then run through a strainer and slowly pour it into the souffle dish that has been coated with the caramel.

Place the flan dish into a larger oven proof deep dish pan (bain -marie) that has been filled with 1 inch of water.

Cook at 350 for 60 -75 minutes or until a toothpick comes out clean.

Note: I cooked my flan the full 75 minutes.

Let the flan cool in it’s pan and place in the refrigerator overnight or at least 3 hours.

When ready to serve, loosen the sides of the flan with a knife and giggle the pan to loosen it. Watch my video above.

Cover the top of the flan with a deep serving dish and invert it. Spoon out the caramel over the flan.

Serve with real whipped cream. Most whipped creams don’t have any, or only 1 gram of sugar.

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Desserts / Holiday Recipes / Recipes / Traditional customs

July 30, 2020

Festa Food – Filhos da Festa – Portuguese Fried Dough

Festa food recipes continue this month with these Filhos da Festa. This popular dessert is a favorite at every festa. Some people call them “Malasadas” some call them “Filhos”. Call them any name you want. Enjoy the recipe.

Ingredients:

9 cups all-purpose flour

1 cup sugar

1 and ½ teaspoon salt

6 eggs

1 stick butter or margarine (8 tbsp)

1 teaspoon lemon or orange extract

2 cups milk

¼ cup fresh orange juice

oil for frying (corn oil or vegetable oil works best)

granulated sugar

cinnamon for dusting (optional)

Ingredients to make the starter yeast:

3 tablespoons flour

½ teaspoon sugar

2 packages of dry yeast or 1 small cube yeast (0.6 oz, 17g)

½ cup warm water

First step:

Mix the ingredients in the starter yeast and set aside until bubbles form.

Second step:

Put the milk and butter in a pan on low until butter is melted

In a large bowl, mix eggs, salt, sugar, lemon zest, and orange juice. Beat with electric mixer for 2 minutes.

Add the milk and butter and mix for 30 seconds. Add yeast mix and flour and knead well until the dough is elastic and smooth.

Cover and let rest for 30 minutes.

Punch down the dough, cover and let it rise until doubled.

Your dough will look light, airy and elasticy .

In a deep fryer heat the oil to 375 degrees. Using your hands lightly greased with olive oil, stretch pieces of the dough into thin strips of desired sizes of about 3 by 4 inches.

Fry until golden brown.

Drain on paper towels. Dust with granulated sugar while still warm. Note: You can also dust with a mixture of sugar and cinnamon.

Desserts / Main Dish / Photo Gallery / Recipes / Traditional customs

June 27, 2017

Pears in Vinho do Porto

Pears in Vinho do Porto dessert is elegant, yet so easy to make to impress your family or guests at your next party. Be sure to serve a glass of authentic “Vinho do Porto” with it of course!

Vinho do Porto (Port wine) is a Portuguese fortified wine exclusively made in the Douro Valley in northern Portugal. Many other countries make port wine but in the EU only wines made in Portugal can be labeled Port or Porto. In the USA wine using the “port” term, are recognized as generic. but the wines name “Porto”, and “Vinho do Porto” are deemed to be exclusively Portuguese.

Ingredients:

3-4 ripe pears

1 cup Vinho do Porto (Port wine)

2 cups water

1 cup sugar

2 strips orange peel

2 strips lemon peel

1 stick cinnamon

vanilla ice cream for serving

mint leaves for garnish

Preparation:

Place the sugar, port, 2 cups water, lemon and orange peel, and cinnamon in a pan. Cook on medium high for about 5 minutes. Set aside.

Carefully peel the pears and slice of a 1/4 inch piece on the bottom to make them stand. Place the pears upright in the syrup and bring syrup to boil. Lower heat to medium, cover, and cook for about 50 minutes or until a knife cuts easily through the pears. Remove pears and let cool.

Place pears upright on plate topped with the syrup or make the thick Port glaze below. Add ice cream and garnish with mint leaves.

Port Wine Syrup Glaze:

Simmer remaining syrup from cooking pears on low heat for another 20 – 30 minutes or until the syrup thickens. Store in jar in the refrigerator up to 30 days. Serve over fruit, ice cream, french toast, pancakes, etc.

Desserts / Holiday Recipes / Photo Gallery / Recipes

April 13, 2017

Portuguese Flan 2 ways – Flan de Vinho do Porto e Flan de Aniz

This is such an elegant dessert for your next celebration. Flan is very easy to make despite it’s appearance and these two variations on the original flan recipes create a unique taste.

Ingredients:

6 large eggs

3 cups (whole milk)

1 cup sugar

1/4 tsp salt

2 teaspoons either Port Wine or Anisette (Aniz) Liquor

Caramel glaze ingredients:

1 cup sugar

Preparation:

Note:Take your eggs out of the fridge a few hours before you start to get them to room temp or place them in a bowl of lukewarm water for about 20 minutes.

Prepare Caramel glaze first:

Place the sugar in a large heavy skillet. Continue stirring while cooking on medium heat until the sugar melts and begins to turn caramel colored and thickens like corn syrup. (probably 5-8 minutes depending on your burners) If you notice it begin to smoke remove immediately from the burner. If you smell a burned aroma, start over since the syrup will taste bitter. Pour the caramel into a souffle dish and slightly shift the dish side to side to coat the bottom and sides up to 1/2 inch or so. Set aside while you make the flan. You will notice the caramel as hardened which is good.

Prepare custard:

In med bowl, beat the eggs with 1 cup sugar until lemony colored. Meanwhile, heat up the milk until hot but not boiling.

Let the milk cook down a little and then add about 1/4 cup of milk, to the eggs while continuing to beat on low. *If the milk is too hot, you’ll discover that you just made scrambled eggs.

Continue beating and slowly add the milk 1cup at a time until all of the milk is incorporated.

At this point you can beat in, either the port wine or the anisette.

Let the egg mixture rest to let the foam subside a little, then run through a strainer and slowly pour it into the souffle dish that has been coated with the caramel.

Place the flan dish into a larger oven proof deep dish pan (bain -marie) that has been filled with 1 inch of water.

Cook at 350 for 60 -75 minutes or until a toothpick comes out clean. Let the flan cool in it’s pan and place it in the dish in the refrigerator overnight.

When ready to serve, loosen the sides of the flan with a knife and giggle the pan to loosen it.

Cover the top of the flan with a deep serving dish and invert it. Spoon out the caramel over the flan.

Serve as is, decorate with candy pearls or with whipped cream!

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Desserts / Holiday Recipes / Photo Gallery / Recipes

August 18, 2016

Cranberry Lemon Scones

Invite your friends over for these Cranberry Lemon Scones and enjoy the company! They’re a perfect breakfast or anytime treat.

I served mine with Lemon Balm Tea (Cha de Cidreira) which is my favorite tea. My mother made this tea just about every day and grew her own lemon balm in her garden. She dried the leaves to make tea all year long. I also grow my own now and make tea on a regular basis. It’s a soothing calming tea and good for when you have an upset stomach as well.

“A member of the mint family, lemon balm (Melissa officinalis) has a lovely lemon flavor and the ability to gently calm the nerves and lift one’s mood. Native to the Mediterranean, lemon balm’s medicinal and culinary use dates back over 2,000 years. Avicenna, the 11th-century Arab physician, wrote that lemon balm “causeth the mind and heart to become merry.” http://www.thekitchn.com

How to dry the lemon balm leaves for tea:

Cut the branches and trim off the larger stems. Wash and dry them and lay them out on paper towels or newspapers. Place in a dry place for about 1 week or more until the leaves are dry and brittle. Break the stems and leaves into small pieces and place in ziploc bags or a jar. Store in your cupboard.

When ready to make tea, boil 1 tablespoon of the dry tea leaves per 1 – 2 cups of tea for about 5 minutes. Let seep for another 5 minutes or longer depending on how strong you like it

Cranberry Lemon Scones

Ingredients:

2 cups flour

1/3 cup sugar

1 stick cut into chunks (8 tablespoons of very cold butter)

1/2 cup sour cream

1 egg

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup dried cranberries

1 teaspoon lemon zest

1 teaspoon of coarse natural sugar

Preparation:

Preheat oven to 400 degrees F.

Mix all dry ingredients and cold butter food processor or mixer until well blended.

(do not over mix)

Add remaining egg and sour cream to mixture and pulse until well blended and crumbly.

Add the cranberries and lemon zest and give the processor a few pulses just to mix slightly.

Shape into a circle of 3/4 inch thickness on a slightly floured surface.

Sprinkle with the coarse sugar.

Cut into 8 equal pieces. Place on lightly greased cookie sheet.

Bake for about 15-20 minutes or until lightly golden brown.

Look at that beautiful golden color.

Light and flaky!

Desserts / Photo Gallery

August 3, 2016

Plum Crisp – Bolo de Ameixa

Delicious plums are in season. This easy dessert is sweet and tart. Serve with whipped cream or vanilla ice cream to complete the dish! I make this all the time because it’s so simple. Enjoy!

Plum Crisp Ingredients:

8 – 10 large plums (pitted and sliced into 1/2 inch)

1 tablespoon flour

2 tablespoons sugar

1/2 teaspoon cinnamon

pinch of salt

Crisp topping

1 package or 8 graham crackers (coarsely crushed)

1/2 cup flour

1/2 cup instant oatmeal

12 Biscoff cookies (coarsely crushed)

5 – 6 tablespoons melted butter or margarine

Preparation:

Preheat oven to 350 degrees F.

Mix the plums with flour, sugar, cinnamon and pinch of salt in bowl. Set aside.

Mix the crisp ingredients in a bowl and stir with a fork until crumbly and butter is incorporated.

Spread the plums in an ungreased deep baking dish. Top with the crisp mixture and cook for 20 minutes or until golden.

Let cool slightly before serving. Serve with Vanilla ice cream or whipped cream.

Desserts / Photo Gallery

July 30, 2016

Lemon Bars with Maria Cookie Crust – Torta de Limão com Bolacha Maria

What an light and easy dessert for summer! I know most of you probably have the needed ingredients right in your kitchen pantry so go ahead and try it this weekend!

I don’t know anyone that doesn’t like lemon bars and I know everyone, will love these! Enjoy!

Filling:
6 large eggs

2 cups sugar

1/2 cup flour

zest and juice of 4 or 5 large lemons

powdered sugar (for decoration)

Crust:
1 package 7.05 oz Maria Cookies (coarsely ground) (I placed them in a ziplock and pounded with a kitchen mallet for a coarser ground)

1 tablespoon brown sugar

2 teaspoons cinnamon

5 tablespoons butter

Preparation:

Preheat oven at 350 degrees F.

Mix the crust mixture in a bowl using a fork until well incorporated. Press the crust mixture into bottom of a ceramic or glass deep baking dish approximately 7 x 11 inches and bake for about 15-20 minutes or until golden brown.

Meanwhile, whisk together flour, sugar and eggs in a bowl until smooth and creamy. Add the lemon zest and juice and mix until well blended.

Pour the mixture over the slightly cooled crust and bake for about 20-25 minutes at 350 degrees F, or until set. Let cool and refrigerate for at least 2 hours before serving.

Dust with powdered sugar and cut into desired squares. Enjoy!

Desserts / Photo Gallery

April 6, 2016

Cinnamon Rolls

These cinnamon rolls are easy to make and perfect for your morning coffee. When I bake breads or pastries that require risen dough, I try to use fresh yeast because the dough rises better. I get the fresh yeast at my local bakery who sells it for only .75 cents for a 2 oz cube which is a bargain! You can also find the yeast in the refrigerated section at the grocery store.

Ingredients:

4 and 1/2 cups regular flour (plus extra if needed)

1/2 cup regular sugar

1 egg

1 cup of milk

1 stick (8 tablespoons of butter or margarine) (melted)

1/2 teaspoon salt

1 and 1/2 packages of dry yeast or 1 cube (.6 oz) Fleishman’s cake yeast

2-ounces of Cake Yeast is adequate for rising 9 – 12 cups of flour.
1/3 of a 2 oz. cake is equal to 1 packet (2+1/4 teaspoons) of dry yeast

A .6-oz cube of cake yeast is roughly equivalent to 1½ to 2 teaspoons instant yeast or 2 to 2¼ teaspoons active dry yeast.

Filling:

1 tablespoon melted butter

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 cup of pecans (chopped optional)

Glaze:

1 cup confectioners sugar

1/4 teaspoon vanilla extract

1 and 1/2 tablespoons water or more

Preparation:

Warm the milk in a small pan and add melted butter. Test with you finger to be sure the mixture is warm but not hot. Add the yeast, and 1 teaspoon of flour, and 1 teaspoon of sugar. Stir to dissolve and let sit for a few minutes for yeast to activate.

Beat egg in large mixing bowl then add the milk and yeast mixture. Mix slightly. Switch mixer to a dough hook and add flour 1 cup at a time.

Mix the dough for at least 5 minutes and continue beating until the dough is smooth, elastic and air bubbles form. Remove dough and knead for a few minutes on floured surface. Add more flour if you find the dough too wet. Shape into a ball and place in a greased and floured bowl. Let rise for an hour or until doubled.

Grease very well a 13×9 inch deep dish baking pan. Mix the filling in a small bowl by mixing the sugar cinnamon and nuts. Roll dough into 18×12 inch rectangle. Brush the dough with the 1 tablespoon of melted butter.

Spread the filling evenly on the dough. Roll like a jelly roll and pinch the ends tightly.