After interviewing the people at Xica Maria Bakery in Doral and hearing all about Brigadeiros, I had to give them a shot. They are basically Brazilian chocolate truffles–so good.
After looking for a lot of recipes online, I found one that looked promising and I tried it out (I’m linking the video, it’s great to see what each step looks like).
They were a complete success. The recipe is very simple, there is no baking and barely any measuring–so basically there is very little room to make mistakes. Most recipes called for cocoa powder, but others for chocolate milk powder–so i just decided to make it my own and mix a little bit of both. The traditional way is to cover them with chocolate sprinkles, but I did some with walnuts and others with crushed Oreo cookies as well. Get creative!
This is all you need!
2 tablespoons of butter
2 tablespoons of cocoa powder
3 tablespoons of chocolate milk powder
1 can of condensed milk
Step by Step:
Melt the butter in a pot in low heat.
Add the entire can of condensed milk and mix with a rubber spatula.
Mix the cocoa powder and chocolate powder together
Add the chocolate mix little by little to the pot making sure to mix
Keep stirring the mixture in low-medium heat. Make sure that it doesn’t stick to the sides or the bottom of the pot.
The mix is ready when it comes off from the walls and the bottom of the pan.
Pour it into a flat plate and put in the the fridge to cool for about 30 minutes.
Take it out, grease your hands with butter. Scoop out some of the mixture and roll it into a one inch ball.
Roll the ball in chocolate sprinkles, nuts, crushed oreo cookies or whatever you want. Place them in small candy liners.
Put them in the fridge for another 15 minutes and ENJOY.
It’s finally Christmas time! This is my favorite time of the year. I love going all-out with decorations (yes, I’m one of those people with reindeer antlers in their car), gifts, and of course–dessert.
Ever since I moved back to Miami four years ago, my friend Karina and I have hosted a Christmas Cookie baking day. Basically we just go crazy and bake hundreds of cookies so that we can “gift them” in pretty christmas tins. But to be honest we have never actually gotten to the part were we wrap them and gift them–we usually end up eating most of them ourselves.
Some of last year’s cookies
This year we’re switching up tradition, and instead of baking all the cookies ourselves, we’re having a Christmas Cookie Party. Every guest has to bake a batch of cookies–from scratch–and then we swap cookies so that everyone gets to try every flavor. Less work, more fun.
I’m obviously very excited, I already bought my cookie tin, and I’m between making cranberry and pistachio biscotti (the green and red makes it festive) or something more chocolatey. Maybe I’ll get crazy and do both. Either way it’s going to be a fun time with good friends, and more importantly yummy cookies.
Trader Joe’s came to Miami! After hearing about this place in almost every food blog I follow, I was very excited when I heard the news, so I braved the traffic, the terrible parking, and the threats of having my car towed if I parked at Burger King, and made it to the fabled Trader Joe’s.
And instead of buying the organic vegetables and fresh fruits, what did I do? I spent a ridiculous amount of money on chips and snacks, how surprising.
One of my favorite buys was this cool box-brownie mix called Reduced Guilt Brownie Mix. And before you start judging me, this is no ordinary brownie mix. It’s a ‘healthy version’–or as healthy as you can get with sugar and chocolate–and all you have to add is yogurt. That’s right, no oil, no butter, and no eggs.
And to add to the ‘cool factor,’ it has instructions to make individual brownies in the microwave. Two tablespoons of mix, one tablespoon of yogurt, zap it for 45 seconds, and BAM–you got yourself a brownie.
You might still be skeptic, but these people know what they’re doing, it was actually a pretty decent brownie.
When you’re the official baker in your house, like I am, there are usually a couple of recipes that are requested time and time again. For me, that’s chocolate chip cookies.
I’m very particular about chocolate chip cookies–they have to be very chocolatey and must stay chewy even after they cool. (Although I’ve been known to break my rules when I get a request for crispy chocolate chip cookies now and again.)
After trying what seems like hundreds of recipes and different techniques, I’ve finally found one that works every time. And the best part about finding your perfect recipe, is that after perfecting it, you can get creative and add different ingredients–white chips, nuts, berries, and my favorite alteration: M&Ms.
The best part about chocolate chip cookies is how versatile they are, there’s no wrong way to make them. So go ahead and bake some, your “go-to” recipe is out there somewhere, I promise.
P.S. Here are two of my favorite recipes: Alton Brown’s The Chewy Recipe and How Sweet it Is rainbow cookies (which are the ones I made in the pictures above.) Give them a try and tell me what you think..