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8/25/2017

These Six Brazilian Desserts Are Gonna Blow Your Mind

Giant Brigadeiro





Servings: 15
INGREDIENTS
3 cans sweetened condensed milk
3 tablespoons butter
9 ounces semisweet chocolate
4 ounces chocolate sprinkles
PREPARATION
1. In a pan, add the sweetened condensed milk, butter, and semisweet chocolate.
2. Stir gently over low heat until the mixture doesn’t stick to the bottom.
3. Transfer mixture to a large bowl, and chill in the refrigerator for 4 hours.
4. With a spoon, unstick the corners of the the chocolate.
5. With buttered hands, gently shape the chocolate into a ball and roll it in chocolate sprinkles.
6. Serve on a shallow plate, and enjoy!

Stuffed French Toast




Servings: 4
INGREDIENTS
3 small loaves bread
1 cup dulce de leche
6 eggs
½ cup milk
1 cup sugar
2 tablespoons cinnamon
PREPARATION
1. Cut the bread into thirds. Take the pieces of bread and cut those in half again, being careful not to cut all the way through, just making a slit.
2. Spread dulce de leche in the slit of the bread, set aside.
3. In a bowl, whisk the eggs. Add the milk, and whisk again to combine.
4. Soak the bread pieces in the egg mixture and set aside for a few minutes before frying.
5. Preheat a pan of oil to 350˚F/180˚C.
6. Fry the French toasts until golden, about one minute each side, and transfer to a paper towel-lined plate to drain.
7. Mix the sugar and cinnamon in a bowl until combined, and roll French toast until covered.
8. Enjoy!

Cheesecake Brigadeiros





Servings: 8-10

INGREDIENTS
1 tablespoon butter
4 ounces cream cheese
1 can sweetened condensed milk
¼ cup white chocolate
Crushed graham crackers
PREPARATION
1. In a pot over low heat, melt the butter and cream cheese, stirring until combined.
2. Add the condensed milk, one half at a time, stirring to make sure the mixture is smooth.
3. Add the white chocolate, and stir continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
4. Pour onto a greased cake tin, then chill for 1 hour.
5. Shape and roll the chilled mixture into balls.
6. Roll the balls in the crushed graham crackers.
7. Enjoy!

Dulce De Leche-Stuffed Bananas




Servings: 3
INGREDIENTS
3 bananas
½ cup dulce de leche
2 cups flour
4 eggs, beaten
2 cups bread crumbs
Oil, for frying
Cinnamon sugar
Ice cream
PREPARATION
1. Cut the ends off the bananas, peel them, and slice them into thirds.
2. Using a vegetable peeler, hollow out the inside of each banana piece, making sure not to cut through the bottom.
3. Fill the banana pieces with dulce de leche.
4. Transfer the dulce de leche-filled bananas to a baking sheet, and freeze for at least 2 hours.
5. Place the flour, eggs, and bread crumbs in separate bowls.
6. Roll the frozen bananas in the flour, then the eggs, then the bread crumbs.
7. Heat oil in a pot over high heat. Fry the bananas until golden brown.
8. Roll the fried bananas in cinnamon sugar.
9. Serve with ice cream!

Triple Chocolate Trifle




Servings: 9
INGREDIENTS
Milk Chocolate Pudding:
½ can (7 ounces) sweetened condensed milk
1 ¼ cups milk
2 tablespoons cornstarch
½ cup heavy cream
3½ ounces milk chocolate chocolate
White Chocolate Pudding:
½ can (7 ounces) sweetened condensed milk
1 ¼ cups milk
2 tablespoons cornstarch
½ cup heavy cream
3½ ounces white chocolate
1 cup milk
12 ounces graham crackers
Grated chocolate
Ganache:
1 cup heavy cream
5 ounces dark chocolate
PREPARATION
1. In a small pan, pour the sweetened condensed milk, milk, cornstarch, heavy cream, and milk chocolate. Cook over medium heat and mix well until it becomes creamy. Set aside.
2. Repeat the process with the white chocolate pudding. Set aside.
3. Soak the graham crackers in milk.
4. In a square tray, put a layer of graham crackers soaked in milk, then a layer of the white chocolate pudding, cover with the graham crackers soaked in milk. Add a layer of the milk chocolate pudding. Repeat until the tray is full.
5. Melt the dark chocolate with the heavy cream on the microwave for 30 seconds, or until it melts completely.
6. Spread the ganache over the trifle and refrigerate for 4 hours.
7. Spread the grated chocolate over the trifle.
8. Enjoy!

Dulce De Leche Banana Cheesecake




INGREDIENTS
Crust:
2 cups graham crackers, crumbled
6 tablespoons butter, melted
4 bananas, sliced
Cheesecake:
28 ounces cream cheese
⅓ cup sugar
1 tablespoon vanilla extract
1 cup milk, warm
1 tablespoon gelatin
½ cup dulce de leche
PREPARATION
1. Mix together graham cracker crumbs with melted butter and press into the base of a springform pan.
2. Add the banana slices on top of it and refrigerate for 30 minutes.
3. In a saucepan on low heat, add cream cheese and sugar, mixing well until there are no lumps.
4. Add vanilla extract to the saucepan and mix until it starts bubbling.
5. In a cup, mix warm milk and gelatin. Add it to the cream cheese mixture, and bring to a boil.
6. Remove from heat and carefully pour it into the springform pan.
7. Refrigerate for at least 4 hours.
8. Pour dulce de leche over the top of the cheesecake and refrigerate for one hour.
9. Enjoy!


These Key Lime Pie Pops Are Perfect To Cool Off In The Summer Heat

INGREDIENTS
Pie Crust:
1 cup Graham crackers, finely crushed
2 tablespoons sugar
A pinch of salt
2 tablespoons melted butter
Filling:
3 egg yolks
14 ounces condensed milk
8 Limes or ½ cup lime juice
A pinch of salt
2 cups melted chocolate
PREPARATION
Preheat the oven to 350˚F/180˚C.
Combine the pie crust ingredients in a medium bowl and mix well.
In a paper cup-lined muffin tin, add 1 tablespoon of pie crust and press firmly with your fingers. Set aside.
In a medium bowl, whisk egg yolks, condensed milk and a pinch of salt. Add in the lime juice and combine well.
Scoop the filling onto the crust in the tin, about ¼ cup each. Bake in the preheated oven for 15 minutes. Cool to room temperature. Freeze for 2 hours.
Take out the paper liners and gently insert a wooden popsicle sticks in each pies. Freeze for 30 minutes.
Dip frozen lime pie pop into melted chocolate. Put them on parchment paper-lined baking sheet and freeze for 15 minutes, or until the chocolate is set.
Enjoy!


These Stuffed Brownie Truffles Are Literally Dreamy

And there's 4 different ways you can stuff them!

Cookie Dough Brownie Truffle



Servings: 8
1/2 cup flour
1/4 cup brown sugar
1/4 cup melted butter
2 tablespoons milk
¼ teaspoon vanilla
¼ teaspoon salt
¼ cup mini chocolate chips
8 brownie squares, rolled out
Melted chocolate
ASSEMBLY
1. On a small baking sheet, bake the flour at 350˚F/180˚C for 5 minute to kill potential bacteria.
2. In a large mixing bowl, combine flour, brown sugar, butter, milk, vanilla, salt, and chocolate chips.
3. Mix well and chill.
4. Using a melon baller or your hands, form cookie dough into size of a truffle.
5. Form brownie square around cookie dough and seal it around the ball of cookie dough.
6. Dip brownie in bowl melted chocolate, covering the entire ball, then chill.
7. Enjoy!

Cheesecake Stuffed Brownie Truffle



Servings: 8
INGREDIENTS
8 ounces cream cheese
½ cup powdered sugar
¼ teaspoon vanilla
8 brownie squares, rolled out
Melted chocolate
Graham cracker crumbs
ASSEMBLY
1. In a large mixing bowl, combine cream cheese, powdered sugar, and vanilla.
2. Mix well and freeze.
3. Using a melon baller or your hands, form cream cheese mixture into size of a truffle.
4. Form brownie square around mixture and seal it around the cream cheese ball.
5. Dip brownie in melted chocolate, covering the entire ball.
6. Coat the chocolate covered brownie with graham cracker crumbs and chill.
7. Enjoy!


Peanut Butter Stuffed Brownie Truffle



Servings: 8
INGREDIENTS
½ cup peanut butter
¼ cup powdered sugar
¼ teaspoon vanilla
¼ cup rice cereal
8 brownie squares, rolled out
Melted chocolate
Smooth peanut butter
ASSEMBLY
1. In a large mixing bowl, combine peanut butter, powdered sugar, and vanilla.
2. Mix well and freeze.
3. Using a melon baller or your hands, form peanut butter mixture into size of a truffle.
4. Form brownie square around mixture and seal it around the peanut butter ball.
5. Dip brownie in melted chocolate, covering the entire ball.
6. Using a spoon, drizzle warm peanut butter over the brownies.
7. Enjoy!

Truffle Stuffed Brownie Truffle



Servings: 8
INGREDIENTS
8 chocolate truffles
8 brownie squares, rolled out
Melted chocolate
Cocoa powder
ASSEMBLY
1. Form brownie square around truffle, sealing the truffle completely.
2. Dip brownie in melted chocolate, covering the entire ball.
3. Coat the chocolate-covered brownie in cocoa powder and chill.
4. Enjoy!

8/24/2017

Banana Berry Smoothies 4 Ways

Overnight Banana-Berry Oatmeal

INGREDIENTS

½ cup rolled oats
½ cup blueberries
1 banana
1 container Chobani® Vanilla Greek Yogurt
½ tablespoon honey


PREPARATION
1. In a blender, combine Chobani® Vanilla Greek Yogurt, banana, blueberries, honey, and vanilla extract. Blend until creamy. 

2. In a 16-ounce canning jar, place oats, top with smoothie, and stir.
3. Refrigerate 8 hours (overnight). 

4. Serve with additional blueberries and banana slices.

5. Enjoy!

Banana-Berry Chia Smoothie

INGREDIENTS

1 frozen banana
½ cup frozen strawberries
1 container Chobani® Vanilla Greek Yogurt
½ tablespoon honey
1 tablespoon black chia seeds
PREPARATION
1. In a blender, combine banana, strawberry, Chobani® Vanilla Greek Yogurt, and honey. Add chia and pulse quickly to combine.  

2. Enjoy!

Banana-Berry Bowl

INGREDIENTS

1 frozen banana
½ cup frozen blackberries
1 container Chobani® Vanilla Greek Yogurt
1 tablespoon honey
2 tablespoon pepita (pumpkin seeds), divided
2 tablespoons grated coconut, divided
Additional fresh banana and berries for garnish

PREPARATION
1. In a blender combine Chobani® Vanilla Greek Yogurt, bananas, blackberries, honey, 1 tablespoon of pumpkin seeds, and 1 tablespoon of coconut. 

2. Pour into a bowl and top with additional pumpkin seeds, coconut, blackberries, and banana.

3. Enjoy!

Banana-Berry Pops

INGREDIENTS

1 banana
½ cup fresh strawberries
1 container Chobani® Vanilla Greek Yogurt
1 tablespoon honey
8 tablespoons granola

PREPARATION
1. In a blender, combine banana, strawberry, Chobani® Vanilla Greek Yogurt, and honey. 

2. Pour into pop molds (leaving gap) and top with 2 tablespoons in each pop. 

3. Freeze at least 8 hours.

4. Enjoy!


In A Baking Rut? Challenge Yourself With This Beautiful Strawberry Cheesecake Roll


INGREDIENTS

6 eggs
2 cups sugar, divided
2 tablespoons oil
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons vanilla
1½ cups flour
¼ cup powdered sugar
8 ounces cream cheese, softened
1 tablespoon vanilla
2 cups strawberries, sliced

PREPARATION

1. Preheat oven to 350°F (180°C).
2. In a bowl, whisk the eggs until pale yellow, about 2 minutes.
3. Add in 1½ cups sugar and whisk again until combined.
4. Mix in oil, baking powder, salt, and vanilla.
5. Add in flour and fold until smooth and combined.
6. Pour the batter on a parchment-paper-lined baking sheet and spread evenly.
7. Gently tap the baking sheet on the counter to release any air bubbles. Bake for 10-15 minutes, or until cooked through.
8. Lay out a kitchen towel and sprinkle with powdered sugar.
9. Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. The towel will wrap into the cake.
10. Refrigerate cake for 30 minutes.
11. In a bowl, mix the cream cheese, ½ cup sugar, and vanilla. Set aside.
12. Place the cake on the counter and unroll.
13. Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries.
14. Tightly roll the cake back up, this time just using the towel as a guide.
15. Top with powdered sugar.
16. Slice and enjoy!

8/23/2017

Boxed Cake Mix Has So Many Uses! These 4 Creative Recipes Will Give You Some Inspiration

Chocolate Chip Cookies

INGREDIENTS
1 box vanilla cake mix
100 grams chocolate chips
100 milliliters sunflower oil
2 eggs

PREPARATION
1. Preheat the oven to 180°C (350°F).
2. In a large bowl, combine together the vanilla cake mix, chocolate chips, oil, and eggs.
3. Scoop out golf ball sizes of dough and place on a parchment paper-lined baking sheet.
4. Bake for 12 minutes, until golden brown.
5. Enjoy!

Chocolate Ice Cream

INGREDIENTS
1 box chocolate cake mix
600 milliliters double cream
400 grams condensed milk
4 tablespoons chocolate spread
Brownies, to serve
Whipped cream, to serve
Chocolate sauce, to serve
PREPARATION
1. Preheat the oven to 180°C (350°F).
2. On a baking tray, spread out the chocolate cake mix and bake for 7 minutes.
3. In a large bowl, whip together the double cream and condensed milk.
4. Add the baked chocolate cake mix.
5. Transfer the mixture to a freezer-safe loaf pan.
6. Spoon on the chocolate spread and swirl into the mixture with a knife.
7. Freeze for 4 hours, or until solid.
8. Serve with brownies, chocolate sauce and whipped cream.
9. Enjoy!

Red Velvet Doughnuts

INGREDIENTS
1 box red velvet cake mix
2 eggs
100 milliliters melted butter
200 millilitres milk
200 grams cream cheese
1 tablespoon vanilla extract
2 tablespoons milk
Red Velvet cake crumbs (optional)
PREPARATION
1. Preheat the oven to 180°C (350°F).
2. In a large bowl, mix the red velvet cake mix, eggs, butter, and milk until combined.
3. Roll a piece of parchment paper into a small ball, and place the balls in the center hole of a muffin tin.
4. Pour the red velvet mixture around the balls.
5. Bake for 15 minutes.
6. Remove the parchment paper balls and let the doughnuts cool.
7. In a bowl, whip the cream cheese, vanilla extract, and milk until smooth and creamy.
8. Dip the doughnuts into the cream cheese mixture.
9. Coat with some leftover red velvet cake crumbs.


10. Enjoy!

Lemon Cheesecake

INGREDIENTS
1 box lemon cake mix, divided
300 grams cream cheese
100 milliliters double cream
3 eggs
2 tablespoons oil
Lemon slices, to serve
Whipped cream, to serve
Icing sugar, to serve
PREPARATION
1. Preheat the oven to 150°C (300°F).
2. In a large bowl, whip together the ¼ box lemon cake mix, cream cheese, double cream and eggs. Set aside.
3. In another bowl, combine ¾ box lemon cake mix and oil.
4. Pour cake mix and oil mixture into a greased 9-inch springform tin, patting down the top until even.
5. Pour the cake mix and cream cheese mixture on top.
6. Bake for 45-50 minutes.
7. Serve with lemon slices, whipped cream and icing sugar.

8, Enjoy!