New Recipe: Brigadeiros!

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!photo 3

Ingredients:

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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:

  1. Melt the butter in a pot in low heat.
  2. Add the entire can of condensed milk and mix with a rubber spatula.
  3. Mix the cocoa powder and chocolate powder together
  4. Add the chocolate mix little by little to the pot making sure to mix
  5. Keep stirring the mixture in low-medium heat. Make sure that it doesn’t stick to the sides or the bottom of the pot.
  6. The mix is ready when it comes off from the walls and the bottom of the pan.
  7. Pour it into a flat plate and put in the the fridge to cool for about 30 minutes.
  8. Take it out, grease your hands with butter. Scoop out some of the mixture and roll it into a one inch ball.
  9. Roll the ball in chocolate sprinkles, nuts, crushed oreo cookies or whatever you want. Place them in small candy liners.
  10. Put them in the fridge for another 15 minutes and ENJOY.
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Oreo, walnuts, and sprinkles

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The Quest for the Perfect Marble Pound Cake

So if you ask my friends and family one thing I’m really annoying about and they’ll tell you: my obsession with Starbuck’s Marble Pound Cake.

As a kid I didn’t really like desserts with all the cream and the syrups, but one thing I always liked was pound cake, and to this day there is nothing more comforting than a big piece of plain old pound cake. (You don’t want to know how many times I’ve considered baking a whole cake and eating it with a fork–dark times.)

I know I’m probably biased, but mom makes the best vanilla pound cake in the world, and her marble cake is delicious too (she has always used milk chocolate powder for the chocolate part instead of cocoa powder.)┬áBut then I tried the marble pound cake from Starbucks. I know my ultimate guilty pleasure should be some fancy baked good from some French bakery, but those people at Starbucks just really know how to get you hooked.

Anyway, ever since then I’ve been trying different marble cake recipes in search for one that can compare. It needs to be moist but compact, and very chocolatey.

So today, in one of my horrible moments of procrastination, I came across a recipe that looked promising. I’m all about the visual, and this one looked delicious. I had to try it.

So I decided to bake, at 9 p.m. on a Sunday night. Told you I was obsessed.

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Anyway, the recipe was amazing, very moist and chocolatey. The addition of the almond paste really gave it a surprising flavor. I highly recommend it, it’s definitely bookmarked for future use. Look how pretty.

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But although it’s pretty much one of the best marble cakes I’ve ever tried, it’s still not what I’m looking for.

My quest will continue… I’ll keep you posted.