Posts Tagged dessert
The first time I had these delicious Brazilian/Portuguese bonbons was at our friends’ wedding in Portugal. A pretty perfect setting and all the food we had during our short stay was amazing!
All the World Cup watching we’ve been doing somehow reminded me of brigadiers and I went looking for a recipe.
3 tablespoons dutch processed cocoa powder
14 ounces sweetened condensed milk
1 tablespoon unsalted butter
What to do:
Combine cocoa powder, butter and condensed milk in a medium saucepan over medium heat.
Cook, stirring occasionally for 10 minutes. The consistency should be thick after cooking.
Remove the saucepan from the heat and let the mixture rest until cool enough to touch.
Scoop the mixture into small balls, about 3/4 inch in diameter, and roll in the topping of your preference.
Chill before serving
My first batch turned out nicely. They taste perfect, but I think I waited a little too long before rolling the balls.
A few days ago, I whipped up a quick apple crumble. It was so easy and delicious! I think it might be my new go-to quick dessert.
Note: Make the crumble topping first. When you’re done set it aside in the refrigerator and move on to the filling.
1/2 cup flour
1/3 cup brown sugar
3 tablespoons of granulated sugar
1 teaspoon of salt
1 tablespoon of cinnamon
1/2 cup of cold butter, cubed
1/4 cup of oats
Pulse flour, sugars, cinnamon, and salt in a food processor.
Add butter and pulse just until crumbs form.
Add oats and toss just until combines.
6 large granny smith apples, peeled and cut into 1″ thick slices
3 tablespoons of brown sugar
1 tablespoon of lemon juice
Gently toss the ingredients together in a large bowl.
Fill your baking dish with the fruit. Try to make it even
Top with the crumble.
Bake at 350 for about an hour.
recipe: the perfect brownie
Growing up brownies and ice cream where a universal favorite. We’d all stay up late watching old BBC shows and suddenly decide that we needed brownies. That always meant a late night run to the grocery store for a boxed mix.
As an adult I’ve always felt guilty buying box brownie mixes. Surely I could make my own. I’ve tried a few recipes without success and then I found this recipe. They are the BEST brownies I have ever had. SO delicious!
Chocolate & Peanut Butter Scones
I’ve shared this recipe in the past, but I think it’s worth posting about again. I started making these chocolate and peanut butter scones in college and they became my signature contribution for movie nights with friends, road trips, etc. They are just the perfect little treat!
Chocolate & Peanut Butter Scones
1/2 cup milk
1 1/2 teaspoons white vinegar
1/2 cup butter, softened
1/2 cup sugar
1 2/3 cups of chocolate & peanut butter chips
2 cups of all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
STIR together milk and vinegar. Set aside
STIR together butter and 1/2 cup sugar in a large bowl.
COMBINE chips, flour, baking soda, and salt. Gradually add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Drop by rounded 2 tablespoonfuls onto an ungreased baking sheet. Sprinkle with extra sugar.
BAKE at 450º for 8 to 10 minutes or until scones are golden.
I always melt a small handful of chocolate chips (20 to 30 second in the microwave will do the trick) and drizzle chocolate on top of the scones, after they cool. Pour yourself a cup of coffee and enjoy!
recipe: victoria sponge cake
For Valentine’s Day I tried a new recipe for dessert. Not only had I never used this recipe, but I had never tasted this kind of cake before. It was a Victoria Sponge cake and it is the best thing I have ever made ever. Ever, ever, ever. It’s a traditional British dessert and it would certainly make any high tea table proud.
It’s not too tricky to make. For me, the longest part was prepping the pans.
For the sponge (cake):
1 cup unsalted butter, plus extra for greasing
2 cups of self-rising flour, sifted plus extra for dusting
3/4 cup superfine sugar
zest of 1 lemon
Preheat the oven to 350°. Grease the bottoms and sides of two 8 inch cake pans with butter, line the bottom with parchment paper, and dust the sides of the pans with flour.
Beat the butter and sugar together, until light and fluffy.
Add the eggs one at a time. Beating well between each egg.
Fold in the flour and lemon zest.
Divide the batter between the pans and bake for 20 minutes or until golden and risen.
weekend cups and plates, vol. 4
This week Sunday was my off day. I’m still getting used to my new work hours, but I’m really enjoying the new job. Saturday evening felt a little like a Friday night so I celebrated by making a cheesecake. I had meant to make it to go along with our Opening Ceremony viewing but was too tired Friday.
Better late than never!
Did you watch the Opening Ceremony? What did you think? It was highly enjoyed here, especially the bit with the corgis!