Beijinho

Beijinho

 You need:

*1 can   -    sweetened condensed milk

*1 tsp    -    butter, margarine, or Pam spray

*2 tbsp  -    Grated Parmesan cheese (optional)

*Sugar and cloves for topping

  

To make: 

In a medium sized pot, add your butter, turn fire on to low - medium heat. As soon as the butter begins to melt add the can of sweetened condensed milk and the Parmesan cheese (The Parmesean cheese adds a kick to the recipe, but, if you do not like Parmesan cheese you can follow the recipe and skip the Parmesan cheese step).

Begin mixing constantly, hardly stop, otherwise the condensed milk will create burnt clusters in the mix. Mix a lot! The total cooking time takes about  10 - 15minutes. You will begin to see the condensed milk thickening up, every so often, pick the pan up by the handle and tilt the condensed milk mixture back and forth. Once cooked, turn off the fire and let cool off in a cool place, for about 30 minutes. If you can cover it and put it outside that's better.  

(see below for great tips and ideas to know when your Beijinho is ready).

You now have Two choices: You could eat it just the way it is. Which I love so much just like that! Or you can continue and make it as the picture above shows. 

To continue; spread the sugar on a plate then rub butter all over your hands and grab a spoon of the condensed milk mixture and roll into a ball. Roll the ball over the sugar then put one clove in the center of the Beijinho, and there you have it Brazil's famous -Beijinho

BEST TIPS

*****As for me, I actually like the burnt clusters in the mix, so don't worry if you get them. But the more professional way of making Beijinhos is to not have the burnt clusters in the mix. Plus for Brigadeiro it doesn't show because that is dark, but for Beijinhos you can definitely see the burnt clusters because it is white. So keep mixing.

*****The most important part of this recipe is how good you mix it. Its not hard, but you have to mix really good

*****In the beginning you will see the condensed milk really liquidity, but as it cooks it will start to thicken up and loosen up from the bottom of the pan. What you are looking for is for the condensed milk mixture to completely move back and forth without sticking to the bottom of the pan. That's when you know its ready. Don't allow it to overcook though otherwise when it cools off it will become hard as a rock. Its better to under cook it a little then to overcook it.

*****Let it cool off a little more before actually eating eat.

As you can see, There is hardly a difference between this recipe and Brigadeiro, you can pretty much take the same recipe and add anything you want to it, make it your own.

In Brazil every party has to have.......

BRIGADEIRO

If you aren't Brazilian, you might be asking "Whats That?". Believe me, its one of the best party got to haves!!! Its even a got to have, got to eat, without a party and in front of the TV on a lazy day. Its that good and that quick and easy to make. Ready for it.....?

BRIGADEIRO

 You need:

*1 can   -    sweetened condensed milk

*1 tsp    -    butter, margarine, or Pam spray

*5 tbsp  -    Chocolate powder 

(if using Hershey cocoa powder use only 3 tbsp)

*Chocolate sprinkles (optional)

  

To make: 

In a medium sized pot, add your butter, turn fire on to low - medium heat. As soon as the butter begins to melt add the can of sweetened condensed milk and the chocolate powder. Begin mixing constantly, hardly stop, otherwise the condensed milk will create burnt clusters in the mix. Mix a lot! The total cooking time takes about  10 - 15minutes. You will begin to see the condensed milk thickening up, every so often, pick the pan up by the handle and tilt the condensed milk mixture back and forth. Once cooked, turn off the fire and let cool off in a cool place, for about 30 minutes. If you can cover it and put it outside that's better.  

(see below for a great tips and ideas to know when your Brigadeiro is ready).

You now have Two choices: You could eat it just the way it is. Which I love so much just like that! Or you can continue and make it as the picture above shows. 

To continue; spread the chocolate sprinkles on a plate then rub butter all over your hands and grab a spoon of the condensed milk mixture and roll into a ball. Roll the ball over the chocolate sprinkles and there you have it Brazil's favorite -BRIGADEIRO

BEST TIPS

*****As for me, I actually like the burnt clusters in the mix, so don't worry if you get them. But the more professional way of making Brigadeiro is to not have the burnt clusters in the mix. So keep mixing.

*****The most important part of this recipe is how good you mix it. Its not hard, but you have to mix really good

*****In the beginning you will see the condensed milk really liquidity, but as it cooks it will start to thicken up and loosen up from the bottom of the pan. What you are looking for is for the condensed milk mixture to completely move back and forth without sticking to the bottom of the pan. That's when you know its ready. Don't allow it to overcook though otherwise when it cools off it will become hard as a rock. Its better to under cook it a little then to overcook it.

*****Let it cool off a little more before actually eating eat. 

Brigadeiro is for chocolate lovers - If you are not such a chocolate fan like me, KEEP A LOOK OUT THIS WEEK for two more different flavors of this delicious Brazilian dessert.

As always if you have any questions about this recipe, even if the question is as you are cooking it. Comment in the comment bar below and I will answer you almost immediately.

Enjoy!

Whipped cream day 7

Dipping- Whipped cream can be used as a dipping to almost anything. Try dipping, sliced fruits, chocolate pieces, cookies, Donut, brownie pieces and so on. Use your imagination....

  Well, it was fun talking about the many possibilities of Whipped Cream and I hope you actually make your Whipped Cream and use it in many ways. Enjoy! and as always, if you have any questions or comments, just comment in the comment bar below 

Whipped Cream day 6

Another thing that Whipped Cream can be used in is: Sweetened whipped fruit salad.
 What you need:  serves 3 people

* 3 Fruits of your choice

* 1 cup Whipped cream

* 2 tbsp Sweetened condensed milk

How to make:
In the whipped cream that you already made, add the sweetened condensed milk and fold over don't mix so it won't get over whipped. Just simply kind of slightly blend it in, stir it soft and slow just for the sweetened condensed milk to mix in the whipped cream. Set aside, then cut up the fruits of your choice into cubed or diced size pieces, place in a bowl and choose from two options.

Option 1= add the Sweetened whipped mixture to the bowl and stir everything together to have a delicious bite sized blend of everything together and serve as is.

Option 2= serve fruits as is and place a spoon of the Sweetened whipped mixture over the fruits as a decoration to top the fruits.

Yum and healthy. Enjoy!

Whipped Cream day 5

Face Pie - You normally see this in game shows that there are two competitive teams. The loosing team gets pied in the face.

I remember playing this in the Youth Group when I was a bit younger. We had two tribes and had competitions against each other, the tribe who lost would get pied in the face.

Woops !

To make this Face Pie you need: Paper plates. Put lots of whipped cream on the paper plate and smash it onto your opponents face.
It was fun!(For the winning team of-course).

Whipped Cream day 4

Frosting

Whipped cream is the only cream that can be used as a frosting for any cake. A perfect cake to use whipped cream on is Tres leches cake.

 Cover your cake with it, and decorate your cake with it, using the pastry bag I spoke to you about yesterday. Whipped cream is fun to use and is not to sweet and not to tasteless. You can make any cake look fancy just by using whipped cream and a pastry bag.
Try it for yourself, you'll see!

Whipped Cream day 3

Whipped Cream can also be used to top and decorate your favorite drink.
It will give it a unique flavor and helps it look fancy too. All you need is a pastry bag and a big star tip. You can buy a cheap plastic one in any grocery store in the baking aisle. Its like $8. You can use a pasty bag to decorate cakes and lots of other things too. Watch me decorate a cake with the pastry bag on my video. Search my posts for "Tres Leches cake part 5" and you will see me using the pastry bag.
Look at the picture below; haven't you seen this done in a restaurant before?

Whipped Cream day 2

Before making this recipe, first follow the whipped cream recipe I gave you on my blog post two days ago called 'How to make whipped Cream' 

Light Ice-Cream sandwich

You will need:

Maria Cookies 

Whipped Cream

(Chocolate chip cookie or cookie of your choice can be used to replace the Maria Cookies)

You are going to get the Maria cookies and place a nice sized scoop of the whipped cream in the center of the cookie. Top the whipped cream with another of the same cookie and slightly press it down. Press it down just enough to spread the whipped cream but not to hard to squeeze out the whipped cream. You may leave it as is, or you may put a topping on the sides of the ice-cream sandwich as you see in the picture above. Do this to however many cookie you would like. Place the cookies on a tray and place in the freezer uncovered overnight or for best results one entire day.

There you have it! Light Ice -Cream Sandwich. I really love this recipe because when you freeze the whipped cream and eat the ice-cream sandwich, the whipped cream actually tastes like vanilla ice-cream. I love it and its light!


Enjoy! - (If you have any recipes, tips or ideas for whipped cream, please comment in the comment bar. I am posting seven days of whipped cream.

Whipped Cream day 1

Today I will give you an important tip on making your whipped cream. This tip came to me from Mrs. Evelyn and it is so true because that happened to me once so I learned my lesson.
Once again Thank You Mrs. Evelyn.

One tip is not to allow any water or moisture to be in the bowl or to fall into the unwhipped cream. Even a drop of water can cause the cream to clot and turn to butter, and no amount of whipping can change that! Thanks Elsie:)

If you have any tips or recipes to do with whipped cream, please comment in the comment bar below so everyone can benefit from it too. Make sure to come back tomorrow and see the next post Whipped Cream day 2.
See you then

How to make 'Whipped Cream'

Today I am going to teach you how to make 'Whipped Cream'. Something so simple, yet can be used on almost any dessert.
"Whipped Cream is very famous and always finds its way to your table when you go out to eat."

8 oz Heavy whipping cream

2 Tbsp Sugar

In a medium sized bowl, mix the heavy whipping cream and the sugar together with a hand mixer. Mix on medium high speed for about 4-6 minutes or until the liquid becomes solid and forms a cream. Don't over mix because other wise it will curd and become buttery. When that happens, then you have over mixed it and destroyed the recipe. So mix, but pay attention to the texture of the cream.

Every day this week I will be posting one thing that you can use whipped cream for.
Make this recipe. Put it aside. And you'll just have to come back tomorrow and everyday this week to find different ideas and recipes that you can use this whipped cream with.

Until Tomorrow!

 

Chocolate Fountain

This is for Jhaun; she recently asked me a question on the comment bar of one of my posts. Her question was, How do you get the chocolate to run smoothly through the machine?, How do you melt the chocolate?, and whats the best Chocolate to use?

A Fondue fountain, also known as chocolate machine is a very delicious way to eat your fruits or to just basically cover anything you would like in chocolate. This is great for parties or for just for chocolate lovers who want to indulge in chocolate, either way its a unique way to eat chocolate.

To answer your question Jhaun, for a Fondue fountain you can melt any chocolate and it would work, but if the chocolate you use isn't smooth enough, then you would have to add some oil to thin it out. The absolute best chocolate to use and that really should be used is  "Couverture chocolate" Couverture is a French word for dipping. This type of chocolate contains between 33-44% of cocoa butter in it, this helps the chocolate run more smoothly through the machine, and it also coats better.

There are three ways to melt the chocolate for the Fondue fountain: One: you can put the chocolate in the machine and follow instruction on the machine to melt your chocolate (but note, this will take a while to melt your chocolate since its at a very low temperature). Two: You can put the chocolate in the microwave for 20 seconds at a time and mix every 20 seconds until all the chocolates melt.

Double Boiler
Or Three: Which I believe is the best option, Is to melt the chocolate in a double boiler (This is a pot that in the bottom pot you can put water and in the top pot you would put the chocolate and it will melt with the steam of the water). If you don't have a double boiler you can just do what I do and just use two small pots. Be very careful though. Make sure that one pots sits fine on top of the other and in the bottom pot put water, in the top pot put the chocolate and put the heat on medium. As the water heats up and boils the chocolate will be melting with the steam of the water. Keep mixing the chocolate until all the chocolate is melted.

Either way you melt your chocolate, just make sure you don't allow water to get in the chocolate or it will destroy your melting process and even fade the chocolate.

Enjoy! and please do send me pictures of whatever recipe of mine that you do so I can post them, send them to elsienleonardo@yahoo.com.

Thank You and God Bless!