Sweet & Tangy thin crust pizza

Is ready in less than 4 minutes....

Ingredients:
*Flat Out (or any tortilla bread seasoned)
*Olive oil
*Chicken breast cut into cubes or shredded
*Cabbage (finely sliced)
*Red pepper (diced)
*House of Tsang stir fry sauce Korean BBQ

Watch the video above on how to make this 'Sweet & Tangy thin crust pizza'.

Tips
*For a real sweet & tangy flavor, put 'House of Tsang stir fry sauce Korean BBQ' on the Tortilla bread instead of the Olive oil. Place in the oven along with the chicken on 300*F. Then follow through with the rest of the video instructions
*If you like to see your chicken evenly spread throughout the pizza, then shred your chicken
*Best overall pizza crust is 'Flat Out Thin crust flat breads Artisan pizza rustic white'

Tropical summer drink....PAPAYUM SHAKE!

PAPAYUM SHAKE= papaya yum shake

All you need is:
1/2 ripe papaya skinned and seeds removed
3 cups milk
Sugar to taste

Cut up the papaya into big chunks and Blend all the ingredients until smooth. Add more sugar if needed and blend.

Pour in a glass and enjoy!

Tip: Decorate with a spray of whipped cream for a tropical feel
                                                                           

"Brazilian Pudim" or some as we know it "Flan"

Easy as 1, 2, 3...
Ready, set, here we go....

You need:
1 can sweetened condensed milk
1 can milk (when condensed milk can is emptied, measure the milk in this can.)
2 eggs
4 tablespoons of caramel

Preheat oven to 350*F
In an oven safe tray that is a bit deeper and bigger then the cake pan, put water and place in oven.

In a blender, combine the sweetened condensed milk, the milk, and the eggs and blend for a few seconds. Just until all ingredients are well blended.

In a Bundt pan, or any cake pan, spray with "pam" spray. Pour the 4 tbsp. of caramel in the cake pan and pour mixture into the pan over the caramel. Cover tightly with aluminum foil. Place cake pan inside tray with water in the oven.

The idea is for the cake pan to be surrounded by the water so the Pudim/Flan can cook by steam. The water shouldn't be entering the cake pan and it should be enough water not to evaporate.

Cook in oven for one hour to an hour and a half until when you stick a knife in the pudim/flan it looks and feels like 'Jell-O'. Once cooked, let cool completely. Best if placed in fridge over night.

Flip it over and enjoy!

Finger licking wings

Forget about going to 'Wing stop' or 'buffalo wild wings' when you can have better wings at home.
I'm talking about finger licking, scrumptious, drool dropping, delicious baked wings that are much healthier for you and taste better then when fried. Since these wings are baked, that means you can have more of them and think less about the bad calories and fat packing on!

Finger licking wings

Prep time: 5 minutes
Cook time: 1 hr

Ingredients:
*Bag of chicken wings
*Cooking wine
*Oil of your choice
*Your choice of: Honey BBQ sauce, garlic salt seasoning, or parmesan cheese

Whether your wings are thawed or frozen, put the quantity you would like to consume in a big bowl. Then pour the cooking wine on the wings. Try to cover the wings in cooking wine. Leave for at least 15 minutes. Best is left overnight in refrigerator. Drain wings, and rub oil all over wings.
Preheat oven to 435* F.
Garlic salt wings: Rub enough garlic salt seasoning all over wings
Honey BBQ wings, Parmesan wings and Garlic salt wings
In a sheet pan of your choice (see below), lay wings flat onto pan and bake in oven for 1 hour or until wings are really crispy and golden brown.
*For Honey BBQ wings, pour Honey BBQ sauce over wings once they come out the oven
*For Parmesan wings, sprinkle parmesan cheese over wings once they come out the oven

Can be served as an appetizer on game night with fries or as meal with rice, beans and veggies...


TIPS:
* Sheet pan of your choice can be pyrex, cookie sheet or anything you could grab to lay your wings in to bake (even if its just aluminum foil. But make sure to bend the sides so the juices of the wings won't spill and create lots of smoke.)




**Best oil to use is vegetable oil
***Cut slices of lemon to serve your guests with the garlic salt wings. The lemon gives the garlic salt wings a nice tang

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!

Nancy from Namibia

Hello Everyone

This is an email from one of my followers. Check it out!

Thanks Nancy! Look delicious!

Hiya!!

I finally made this cake and everybody loved it!! I was even surprised myself at how it turned out.

We were so excited to eat the cake, that I forgot to take a picture!! I only remembered after midnight when it was already half eaten! That's why the pic is so dark.

If there is anything left when I go home today I'll take another pic, but I'm sending you this one just incase.

I didn't use fresh strawberries because here in Namibia, you can't just go to a store and buy those things! We have have to wait for the season and for them to arrive from South Africa. (That's why I havent' made the cheesecake yet – there has been no cream cheese in the country!!!)

So there were no fresh fruits for me to use, so I had to buy the tinned cherries – not amazing, but the whole thing tasted good.

Anything to do with milk, I don't like, but this was really nice. I'll defo be making it again.

Thanks for the recipes and the clear explanations you give, they are really helpful.

Love Nancy, 

Namibia

Chocolatey Chocolatey Chocolate Cake

YUM!!!

This was good! Ask my husband and the Pastors who bought a slice from me. They loved it and are asking for more. (I made this cake and sold it for fundraising). See Below:

Mouth watering of the Month

 Below is the recipe, if you have any questions while baking please right in the comment bar below and I will get back to you almost immediately.

Ingredients for cake:

3 eggs (egg yolks separated from the egg whites)

1  1/2 cups sugar

1 1/2 cup flour

1/4 cup Hershey cocoa powder

1 cup milk

1 tbsp butter or margarine

1 tbsp baking powder


                                                Ingredients for topping:
                                           1 can sweetened condensed milk
                                          1 cup Hershey cocoa powder
                                          1/2 cup sugar (or more to taste)
                                         2 tbsp butter or margarine
                                        1/4 cup milk

Instructions for cake:
Preheat your oven to 350 *F. Beat with your hand mixer the egg yolks, sugar, and butter until it becomes a good creamy mixture. Add the milk, then mix it again. Add the flour little by little and mix until smooth. Add the Hershey cocoa powder and the baking powder, mix again until all blended in.
In a separate bowl, mix the egg whites until it foams and becomes stiff. Then add these egg whites to the cake mixture and blend it in with a spatula or a wooden spoon. DON'T mix it in with a blender, for it not to get watery! Again mix it in with a spoon or spatula. 
Don't forget to spray your pan with Pam spray. Pour the cake mix into a Bundt pan or any other baking pan and bake in the oven on 350*F for 35 - 40 minutes. Then cool off before you flip it.                                                  

Chocolatey chocolatey chocolate cake

Turn over your chocolate cake and place it on the plate that you want it to stay on. Then follow the instruction below for the topping.

Instructions for Topping:

In a small pan over medium heat, spray some Pam spray and pour in the can of sweetened condensed milk and around 1/4 cup of Hershey cocoa powder (or a little more depends on how dark you like it). Mix constantly for about 10 minutes. Don't pause for too long or else you will get cocoa bumps in the topping. Mix with a whisk or a wooden spoon. 
Mix until it becomes thicker in consistency and capable of being spread. Don't cook for too long or else it will become hard and you wont be able to spread it as well. If this happens; you can add a little milk to soften it up.
 Cool off a little and while still warm, spread all over the chocolate cake. 

Then in a frying pan over medium high heat, put the 2 tbsp of butter or margarine, about 1/2 cup of Hershey cocoa powder, and about 1/2 cup of sugar and mix until it is starts to melt and get all blended in like a cream. (These are approximate measurement due to some people like dark chocolate and others like milk chocolate. Follow my instructions and if you would like it a little sweeter or a little darker then all you need to do is add a little more to taste).  Add the milk and let simmer for about a minute or two and pour this fudge sauce over the covered cake.


Slice a piece and Enjoy!!!!!!!

Honey bunches of Chicken

This week I invented a new recipe 'Honey bunches of Chicken' and it was great.

Ask my husband, He loved it!

You will need:


2  Large chicken breasts

1/4 bag of Honey bunches of oats cereal

2 eggs

How to cook:

Slice the chicken into chicken strips. Beat the eggs and leave it in a bowl. Crush the Honey bunches of oats cereal with your hands until they are bits an pieces and put on a plate.

Dip the chicken strips in the eggs, then in the honey bunches of oats. In a frying pan either spray with a little Pam spray or put a little bit of olive oil in the pan. Fry/toast the Chicken on medium heat just until the cereal is golden (Do it delicately for all the cereal not to fall out).

Then, place into a Pyrex and Bake in the oven on 350*F for about 15 - 20 minutes until the chicken is cooked all the way through.

Enjoy! 

I hope you like it as much as I did

Your Goodies!

Hi everyone


First of all I would like to thank you for always visiting my blog. You are the reason I keep posting my fun recipes even when I'm extremely busy. Thank You!
Also, Please do me a favor. Whenever you see something on my blog that you like and that you bake, please send me you photos so I can post them on my blog (If you don't mind). If you don't want to be seen, thats fine just send pics. of the goodies. But I would love to post some pictures of You, My Fans, baking these delicious recipes. I want to know if they are as delicious to you as they are to me.
My email address is elsienleonardo@yahoo.com (I look forward to getting your pics.)
Thank You and God Bless 

Grandma Hiers' Carrot Cake (by Paula Deen)

Hi everyone

I just made this cake yesterday and my taste buds went WOW!

 Chantel from London BXT- this is for you, please ENJOY, because I sure did.

This carrot cake is delicious, the best I ever ate so far, and its very simple to do. I got the recipe of of Food Network and I made it myself. The picture below is the one I made.

Try it out

HERE IS THE SCRUMPTIOUS, EASY TO MAKE RECIPE:
Ingredients

• Butter, for pans
• 2 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups grated carrots
• 1 1/2 cups chopped pecans, optional

Directions

Frosting:

• 2 (8-ounce) packages cream cheese, room temperature
• 1 stick salted butter, room temperature
• 1 (16-ounce) box powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
For the frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate cover with the rest of the frosting and serve.

If you would like, you could watch the video of Paula Deen baking it on this link below.
http://www.foodnetwork.com/grandma-hiers-carrot-cake/video/index.html