HOW TO DATE GOD'S WAY !

HOW TO DATE GOD'S WAY

 

Hey there bloggers,

I know this post has nothing to do with baking something sweet, but I just opened a new blog. And, I would like to invite you to view this blog.

Click on the link below:

http://howtodategodsway.blogspot.com/

This new blog is all about dating the right way. Dating God's way!

There are so many types of dating out there. Some are intimate before marriage, others are too boring, and there are others who are just so confused that they gave up on dating and gave up on love all together.

Help has arrived!

Visit my new blog.....If you know someone who is currently dating or who will be dating soon. Let them know about my blog. I'm sure it will be much needed and appreciated.

See you there

Fluffy chicken pie coconut twist - Empadao de frango fofinho con coco

CHICKEN FILLING:

6 Chicken breast
2 tbsp Olive oil
1 cup Mixed vegetables
1 tbsp Garlic
1 medium Onion diced
1/2 Green pepper diced
Chicken seasoning to taste     (Lawry salt, garlic salt)
2 tbsp Coconut oil
1/4 cup Sweetened shredded coconut

PIE DOUGH

1 cup Milk
3/4 cup Vegetable or Canola oil
2 Eggs
1 1/2 cup Flour
Salt to taste
1 tbsp Baking powder
1 tbsp Shredded mozzarella cheese


MAKING YOUR PIE FILLING

In a large frying pan pour the olive oil and turn on fire to medium low heat. Add the diced onion and pepper, sauté for a minute or two, then add the garlic. Sauté until golden yellow.

On the meantime, clean your chicken breast and season with your favorite seasoning or one of the seasonings I mentioned above. Once the onions are golden yellow, add the chicken to the pan and allow it to simmer/cook all the way through. Don't let the chicken get to dry. If you see it is getting dry, lower the fire and add a tiny bit of water. The whole concept is for the chicken to cook in its own juice.

Remove the chicken from the pan and shred it. I use two forks and shred the chicken into little pieces of shredded chicken. Return the shredded chicken to the same pan and on medium heat, add the mixed vegetables. Let cook for about 2 minutes and add the shredded coconut and the coconut oil, cook until everything is nice and warm. Taste to see the flavoring. If needs more flavor, add to taste. Add one of the seasonings or coconut and coconut oil. Play with the flavors to give it a kick.

Set aside!

MAKING THE PIE DOUGH

Preheat oven to 350*. In a blender, blend together the milk, oil and eggs for a couple of seconds until incorporated. Then little by little add the flour, salt, baking powder. Make sure to keep stopping to scrape the blender, and to add a little at a time and blend until all the ingredients have been added.  Then add the shredded cheese and blend for about 5 seconds, just to be able to mix the cheese in the dough.

Get a large rectangular Pyrex, spray pam on it and pour half of the liquid pie dough in the Pyrex. Over the dough, pour the chicken pie filling that you made and set aside. Over the pie filling, pour the remainder of the pie dough. If desired, you may sprinkle the top with extra shredded cheese.

Bake in oven on 350* for about 15 minutes or until dough becomes golden brown and when a knife is inserted it comes out dry.

Let cool off, and enjoy this Chicken pie coconut twist !!!

Sweetened Condensed Milk

Never buy Sweetened Condensed Milk again....
Nunca compre Leite Moca de novo...

Ingredients to make 1 can of Sweetened Condensed Milk

3/4 cup sugar
4 tbsp butter
1/3 cup boiling water
1/2 tsp vanilla extract
1 cup powdered milk (carnation is the recommended brand)

With a hand mixer, mix together in a bowl, the water, butter, sugar, and vanilla extract. Then add the powdered milk little at a time and mix. Put the mix through a strainer and keep pressing the milk through to break down all the powdered milk lumps that may have formed. Mix again for about 2 minutes until the mix gets a bit thicker in consistency just as in the video above.

Enjoy your very own home made Sweetened Condensed Milk

Brigadeirao que derete na boca

Chocolate flan that melts in your mouth
My husbands all time favorite dessert....

Like I always say....This ones easy as 1-2-3

All You will need is:
2 can sweetened condensed milk
2 can nestle media crema or heavy cream
2 cup chocolate nesquick
8 tbsp sugar
2 tbsp butter
6 eggs
Chocoltate sprinkles (for decoration only)



1) Find a pyrex or something that you can fill with water to put in the oven. but keep in mind that the bundt pan has to fit in it, like in the picture below. Preheat oven to 350*F and put the water tray in the oven.

 2) Use a blender and blend together all the ingredients above. Then spray a bundt pan with Pam spray, then pour the mix into the bundt pan and cover tightly with aluminum foil.  Place bundt pan in water and bake in oven for 1 hour.

3) After 1 hour, lift up a piece of the aluminum foil and stick a knife in the brigadeirao. If the knife comes out dry, then it's cooked. If the knife comes out with the contents of the cake, then cook a couple more minutes. Remove from oven, let cool off for about 45minutes, then turn it over onto a plate and decorate with chocolate sprinkles.

Serve cold!


Tips:
*Your blender might not be big enough for all the ingredients, so you might need to mix it in two portions.
*Don't over blend. The less you blend the better. That way you won't see wholes in the brigadeirao after its cooked.
*Refrigeration over night is always best
*If you want to make a smaller portion of Brigadeirao, you can always cut the ingredients in half

Run scared....

I know, I know. You must be thinking; Why in the world does Elsie have a picture of the trash on her blog?

Well, that's because I don't run scared!

Most of the time when I try a new recipe, even though I make sure to pay close attention to what the recipe is saying and I make that first time recipe so slow and carefully to make sure I don't mess up. And guess what? Most of the time, almost always, I mess up that first time.

Is it frustrating?

 Yeah. But I don't run scared, I'm not afraid to mess up until I get it right.

Yes! The picture you see above is of my trash can, and inside my trash can is the first attempt of the caramel cake recipe that I got of my sisters blog. 

Inthekitchenwithelise.blogspot.com 

(visit this blog if you want to learn how to cook) my blog is all about baking and everything that has to do with your oven....

 All that money I invested on that cake went with it to the trash. It came out soggy, too goowy,  and the caramel tasted burnt.

Now, here's the difference between the group of us who don't run scared and the others who run scared.

Don't run scared: your recipe came out wrong and as good as trash, you don't give up. You take the trashed recipe and throw it in the trash.

Yeah, you heard me right! 

Throw it in the trash! Pick your head back up, and do it all over again.

Look at the trashed recipe and realize where you went wrong. What could you have done to make that recipe come out right, and do it all over again.

That is what makes a REAL chef!

Run scared: your recipe came out wrong and you get very disappointed. You loose hope in being a great pastry chef, all because this one recipe came out wrong. You think that you'll never learn. You put it in your head that you can't afford to keep wasting money on this hope and dream of you one day becoming GOOD at baking.

You think, everyone else's recipes come out good and mines don't, so, "I give up".

You feel embarrassed to ask people to eat your baked good. You know it came out bad but you don't want to waste money throwing it out.

And that cake just sits there, on the kitchen counter and nobody even touches it.

As you walk by it every time, it just reminds you of your defeat in the kitchen.

THROW IT OUT & START FRESH!

That's what I do, and did today.

Even the greatest of Chefs keep making mistakes in the kitchen until they get it right. This is the learning process of how you become a Master Pastry chef.

 Now, look at my trophy cake below.
If I didn't throw away my first disaster cake, I would never have made my Trophy cake the second time around.

So......Are you RUNNING SCARED?

If you're bold, answer in the comment bar below, and don't be embarrassed. If you are running scared, maybe I can help you to be confident in your own kitchen....

Candy dispenser

 

Look at this cool candy dispenser.

 

You can find this neat little automatic candy dispenser online for a whopping........ Ready for it...........

$14.99 +

 

I got both of mine online at 'Bed Bath & Beyond' but for some weird reason, they don't carry this particular one anymore. A few other places that sell it is on ebay (but I found it a bit pricey) and on this website www.bonton.com they have what seems to be a cooler dispenser that is round and is now on sale for $20.00.

 

These automatic candy dispensers are so cool, I just love them, as you can see in the photo above. I have two of them. You can fill them with candy, nuts, chocolate, gum, or any small snacks that you like. What I like the most about this little machine is that when you swipe your hand under it, it automatically pours out a perfect portion of the snack out in your hand. That way you can just swipe your hand, throw it in your mouth and walk away....

 

Very cool dispenser...A got to have for every household, especially if you have kids....!

 

But act fast because these things are going out of stock, REALLY, REALLY fast. If you have any questions on where to find one or if the one you found is the same, just comment in the comment bar and I will check it out for you. Or if you found this dispenser elsewhere, let us know too.

 

Look up in the google search bar for 'Motion activated candy dispenser'.

 

Thanks

 

 

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!