Tagged: dessert

Desserts / Photo Gallery / Recipes

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

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

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.

Read more at http://www.goodtoknow.co.uk/recipes/537728/erin-satterly-s-leite-creme#zGgOPrK8Dh6KrRxO.99

 

  • 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.

Read more at http://www.goodtoknow.co.uk/recipes/537728/erin-satterly-s-leite-creme#zGgOPrK8Dh6KrRxO.99

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

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

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.

pumpkins

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 / Photo Gallery / Recipes

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

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 / Recipes

Tia Maria’s Pistachio Cake

Each member of my family has a favorite cake that I bake on their birthday, but this cake recipe is the easiest of them all.

It’s moist and full of flavor. Serve it with Pistachio Gelato for a treat! They will love you for it!

Enjoy and Happy Birthday to anyone that is celebrating a birthday today!


Pistachio Cake
Prep time: 
Cook time: 
Total time: 
Print
Ingredients
  • 1 Package yellow or white cake mix
  • 1 can club soda
  • 3 eggs
  • 1 package Instant Pistachio Pudding
  • ½ cup of Vegetable oil
  • ¼ cup chopped Pistachios
  • Frosting:
  • 1 can of Vanilla Frosting
  • Chopped Pistachios
Instructions
  1. Heat oven to 350. Mix the cake mix, pudding,eggs,oil and club soda for about 4 minutes until creamy. Blend in the pistachios.
  2. Grease two 9 inch cake pans with margarine or cooking spray. Divide the batter equally and pour into the cake pans.
  3. Bake for about 25-30 minutes or until a toothpick comes out clean.
  4. Let the cake cool for about 5 minutes and remove from the pan.
  5. Let the cake sit until completely cooled before frosting.
  6. Sprinkle the chopped pistachios on top!

Desserts / Photo Gallery / Recipes

Apple Banana Bread

This easy recipe is perfect for a breakfast, a morning treat or your afternoon coffee break. It freezes well so make a double batch!

I love this kitchen towel from Portugal featuring The  Lisbon Tram Car.

The railway system called; Rede de eléctricos de Lisboa, serves the municipality of Lisbon, Portugal.

In operation since 1873, it presently comprises five urban lines, and is primarily a tourist attraction.

Here’s a video below of the Lisbon Tram car, and a site to learn more about the history of tram cars in Lisbon.

Lisbon, city of the seven hills [Timelapse] from José Costa Barbosa on Vimeo.

 

Now that we’ve learned a little bit of the culture. Here’s the recipe.

Apple & Banana Bread

Serves 10

Ingredients:

2 or 3 small ripe bananas (mashed)1 small apple cored and finely chopped

2 1/2 cups flour

3/4 cup brown sugar

1/4 cup reg sugar

1 stick margarine

3 eggs

1 tsp vanilla

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla

1 cup of milk

1 package of any breakfast  instant oatmeal (optional)

1/2 cup chopped walnuts (optional)

 

 Instructions:

Heat oven to 350. In a large bowl mix the melted butter with the sugars until creamy. Add eggs and beat for 2 minutes.

Mix all the dry ingredients in a bowl. Mix the apple, banana, milk and the vanilla  in a small bowl.

Add 1/2 of the day ingredients, then 1/2 of the banana mix into the eggs and butter.

Incorporate the remaining dry and wet ingredients into the batter and mix on low for about 2 minutes.

Grease 2 small loaf pans. Pour the batter into the pans and cook at 350 for 35 – 45  minutes or until golden brown.

Enjoy!

 

 

 

 

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

Portuguese French Toast – Rabanadas do Minho

 

Rabanadas are Portuguese French Toast with a twist. Rabanadas do Minho are made with a twist by adding a warm wine and honey syrup over the cooked French Toast for a robust sweet wine flavor.

 

Ingredients:

1 large loaf of crusty bread; French, Italian or Portuguese

1 1/3 cups of granulated sugar

1 tbsp butter or margarine

1 stick of cinnamon

1 piece of lemon peel

2 egg yolks

2 eggs

5 glasses of Portuguese Red wine, or Vinho Verde Red

1 cup of Honey

1 tsp of powdered cinnamon

1 1/3 cup of water

Oil for frying

 

Preparation:

Slice the bread into (1 inch) slices.

In a saucepan, heat the sugar and 1 1/3 cups of water, butter, lemon peel, cinnamon stick and a dash of salt. Cook on medium heat for 5 minutes and remove from heat. 

Soak each slice of bread in the sugar mixture, remove and place in a strainer to remove excess liquid. Set aside.

Beat the yolks and eggs until foamy. Heat the oil in 1/4 inch depth in a large skillet on medium. Dip each slice of bread into the egg mixture shaking off any excess egg.

Place the bread slices in the oil and cook for a few  minutes on each side until golden brown.

As each slice cooks place it on paper towels to drain and then onto a serving tray.  Coat each slice with a mixture of sugar and cinnamon.

In a separate pan heat the wine, honey, powdered cinnamon until it comes to a boil.

Gently, pour the hot wine syrup over each slice turning them over to coat each side.

Serve warm or at room temperature. Store in the refrigerator.

 

Rabanadas Recipe in Portuguese:

Ingredientes:

1 pão de cacete de 500 g

300 g de açúcar

1 colher de sopa de manteiga

1 pau de canela

1 casca de limão

2 gemas

2 ovos

7,5 dl de vinho tinto verde ou maduro

250 g de mel

1 colher de sobremesa de canela em pó

óleo para fritar

Preparação:

Corta-se o cacete em fatias com cerca de 1 cm de espessura.

Leva-se ao lume o açúcar com 2 dl de água, a manteiga, o pau de canela, a casca de limão e uma pitada de sal. Deixa-se ferver durante 5 minutos.

Retira-se do lume e introduzem-se as fatias de pão na calda bem quente.

Escorrem-se sobre uma peneira ou passador.

Em seguida, passam-se as fatias pelas gemas batidas com os ovos inteiros e alouram-se em óleo quente. À medida que se vão fritando as rabanadas, põem-se

numa travessa funda e polvilham-se com açúcar e canela.

À parte, mistura-se o vinho tinto com o mel, a canela em pó e, se o vinho for verde ou agreste, açúcar. Leva-se ao lume só para levantar fervura e deita-se

sobre as rabanadas. Viram-se com cuidado para não se partirem.

 

Photo & recipe credit: http://receitas-culinaria.pt/rabanadas-tradicionais-do-minho-e-douro/