Brazilian White Bonbons (Beijinho)

In the beginning of the 20th century, in south Brazil, a cook created a little treat that is the white version of Brigadeiro (see my post from 03/05  /2014). This delicious bonbon was named Beijinho, which literally translated means little kiss. They say it given this name because it is as sweet and delicious as a kiss. The recipe I'm posting today has coconut, but you don't have to use it if you don't like it.

Ingredients 3tbsp shredded coconut (optional - I use fresh coconut) 1 can sweet condensed milk 1 tbsp butter Granulated sugar in any color (I use sugar in the raw) 1 egg yolk (optional) Cloves (optional – for decoration How to make it Grease a large plate with butter and set aside In a medium saucepan over medium heat, combine coconut, butter, egg yolk, and condensed milk. Cook stirring constantly until it thickens and loosens from the bottom of the pan (about 10 minutes). Remove from heat (don’t scrape the pan – it should fall off the pan easily) and spread it on buttered plate. Let rest until cool. Butter your hands and roll the thick mixture into small balls. Roll the balls in the granulated sugar. Place the bonbons in mini cupcake liners. Nutella Version When rolling the creamy mix into balls, use your thumb to push a small cavity in the beijinho, and add 1tsp of Nutella. Close and roll into ball. Note: These were rolled in powdered coconut, and not sugar. I hope you enjoy this delicious Brazilian treat.  Thank you for stopping by, and have a wonderfully blessed day. Vanias Reed

Easter Egg in a Bowl

I can't believe how time is going by fast. Wasn't it Christmas yesterday? Now Easter is almost here, already? (smile). Anyway, today I'm posting another Brazilian recipe. This time it is a delicious "Easter Egg" with a twist. It's a dessert to be served cold that I translated from this website. Here it is.

Ingredients

• 3 cans of sweet condensed milk
• 2 tbsp of starch
• 2 cans of milk (use the empty sweet condensed milk cans)
• 6 egg yolks
• 1tsp vanilla extract
• 1 can of table cream
• 2 cups of semi-sweet chocolate chips
• 1/2 cup of chopped cashew nuts (I like walnuts or pecans better)
• 2 cups of milk chocolate chips.

• In a medium size pan cook, in medium heat, the sweet condensed milk, the starch dissolved in the milk, and the egg yolks stirring constantly until a thick cream forms (about 1 ½ minute)
• Turn off heat. Add vanilla to the mix and set aside to cool down. Add the table cream to the cool mix. Set 1/3 of the mix aside
• Mix the semi-sweet chocolate to the other 2/3 of the mix. The chocolate should melt.
• Place one layer of the chocolate cream in the bottom of glass baking pan. Place in the refrigerator for 15 minutes. Take it out of the refrigerator and cover with a layer of the white cream.
• Sprinkle with the chopped cashew nut and put back in the refrigerator for 10 more minutes. Take it out of the refrigerator, and cover with second layer of chocolate cream.

·         In a separate bowl, melt the milk chocolate. Cover the dessert with a layer of this chocolate.

·         Put dessert in the refrigerator for at least 2 hours before serving it.

  Thank you for stopping by. God bless you.

Vanías Reed