Portuguese Rice Pudding

Any recipe where you put milk on the stove, I tend to mess up. Rice pudding I have made in the past has not gone so well, so I tried this recipe and it actually worked!!! Rice pudding is a traditional Portuguese dessert sometimes called sweet rice. Its cheap to make and very tasty! Tjhanks Family Foodie!

4 cups of water
zest of one lemon
2 tablespoons of butter
1/2 tsp of Salt
2 cups of long grain white rice
2 cups of hot milk ( I used whole)
1 1/4 cup of sugar
5 egg yolks
Cinnamon to decorate top.

Instructions:
1. In large saucepan, bring water, lemon zest, butter and salt to a boil.
2. Add rice and reduce heat to a simmer.
3. Simmer for 30 minutes or until almost all the water has been absorbed. ( It only took 15 mins for me!)
4. Add Hot Milk
5. Let simmer for 10 minutes.
6. Add sugar until absorbed.
7. In separate bowl beat the egg yolks and add a few tablespoons of the rice mixture to temper eggs.
8. Add the egg mixture into sauce pan/
Let rice continue to simmer for about 10 minutes until thick.

Serve in a 9×13 pan and dust or design cinnamon on top!

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Quejadas

For Tuesday night dinner I was making a Portuguese themed meal. I absolutely LOVE Cajadas and asked my best friends Mom for the recipe. I couldn’t believe how simple it was!!

2 Cups of milk
2 cups of sugar
3 eggs
1 cup of Flour
3 Tablespoons of Margarine
Lemon Zest from 2 Lemons

Mix all ingredients together, pour into muffins tins and bake at 325 for 45 minutes.
They flour sets at bottom, making a crust, and eggs cook in the middle making a custard. Its magic. The Zest rises to the top and makes an excellent crunch topping.

The key here is you have to grease the pans REALLY well. My best friends mom gave me what’s called “cake release” from Wilton. You can buy at like a Michaels or A.C. Moore. Which you brush into muffin tins with pasty brush. The cajadas slip right out this way. They are SO good especially right out of the oven!!!

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BlueBerry Hand Pies

My BFFL messaged me on facebook one day and asked me to make her these. Me, being the good friend that I am invited her over and actually did :).  Thanks Yahoo for the recipe!  Ingredients: All-purpose flour (for dusting) 2 cups blueberries … Continue reading

Carmelitas

This is one of those pinned recipes I saved for when I needed a sweet treat. I made this for a coworker who was switching schools. Thanks to Averie Cooks! My only complaint about this recipe is it doesn’t make enough!

 

  • 3/4 cup butter, melted (1 1/2 stick; I use unsalted butter and wish I used salted)
  • 3/ 4 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole-rolled old fashioned oats (not instant or quick cook)
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste
  • 35 caramel squares, unwrapped
  • 1/2 cup heavy cream ( I used whole milk its what I had)
  • 1/2 teaspoon salt, optional and to taste, if you prefer salted caramel sauce ( I dont)
  • 1 cup (6 ounces) semi-sweet chocolate chips or chunks ( I used chips)
  1. Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
  2. In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
  3. Add the brown sugar, vanilla, and whisk until smooth.
  4. Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.
  5. Add half of the mixture to the prepared pan  and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
  6. Bake for 10 minutes.
  7. In a large microwave-safe mixing bowl, combine the caramels, cream, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth.
  8. Optionally stir in 1/2 teaspoon salt, or to taste, for salted caramel sauce; set sauce aside.
  9. After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
  10. Slowly and evenly pour caramel sauce over the chocolate.
  11. Evenly crumble reserved oatmeal-brown sugar mixture over the top.
  12. Return pan to oven and bake for about 15 to 18 minutes  or until edges are lightly browned and center is bubbling slightly.
  13. Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don’t wait for bars to cool completely, they’ll be a literal hot mess. They’ll taste fine (don’t burn yourself), but they won’t slice neatly with clean cuts. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.

Oreo Brownie Bites

I can’t believe I haven’t posted about these brownies before!!! There are gooey bites of heaven!! The concept is basically an Oreo Ball on top of a brownie!!!

Ingredients:

  • Brownie Mix (any ingredients the box calls for)
  • One package of Oreos ( I always use double stuffed)
  • One bag of chocolate chips ( I use milk, feel free to use whatever kind you prefer)
  • One block of cream cheese (Do yourself a favor don’t skimp on the cream cheese use name brand)

Make brownies according to package, however, use a tiny muffin tin to place batter in. Bake these until brownies are cooked through, I think around 12 minutes.

While brownies are baking it is time to make the Oreo Balls. I now do it a way a coworker told me about. I separate the cookie part from the creme. Add all cookies into food processor, grind them up then add Oreo cream, and then the block of cream cheese. Just makes for a nice texture. You can also do it crunchy and throw all the Oreos into a ziploc bag and hammer it until the cows come home. You can place this mixture into fridge until brownies are ready.

After brownies have come out of the oven, and are cooled. I take a scoop of Oreo balls and scoop it onto each brownie bite.

Here is tricky step, Take the newly scooped brownies and place them in the fridge. When you are dipping into chocolate it will be so much easier if the Oreo mixture is chilled onto brownie. If you don’t have time to refrigerate I would just drip chocolate over with a spoon.

So melt your chocolate, and dip each bite into making a chocolate layer over the whole brownie.

I like to eat them chilled, I think it tastes better but many people eat them at room temp too!

 

You could alter this recipe by making a normal pan of brownies, in 9X13 pan adding Oreo mixture on top and then chocolate, it would just be a messier cut, and messier to eat but would taste the same I’m sure!

 

Tres Leches Cake

My coworker one day and I were talking about food ( we always talk about food) and she told me about the most ridiculous cake that sounds so disgusting to make but said it was TASTY. I couldn’t resist trying it the next week, she gave me a copy of her recipe with her comments, but I am not sure where she got this recipe from. It sounds ridiculous because it has THREE kinds of milk ( hence the tres leche) This cake definitely tastes mexican like, almost a flan/ custard taste to it. Its not as sweet you would expect like american kind of sweet but it is definitely to fulfill your sugar cravings. Here goes nothing, and if your feeling brave, I urge you try it.  This is a cake you make the day before an event. It takes a day to sit under refrigeration.

  • 1/2 cup of butter
  • 1 cup of sugar
  • 1 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Baking powder
  • 1/2 teaspoon of vanilla
  • 5 eggs
  • 1 1/2 cup of Flour

For coating (glaze)

  • Sweetened Condensed Milk (regular sized can)
  • Evaporated Milk (Regular sized Can)
  • 2 cups of Whole milk

For Cream on Top

  • 1 1/2 Cups of Heavy Cream
  • 1/2 teaspoon of Vanilla
  • 1/2 cup of Sugar

I used my kitchen aid mixer for every step :). First blend together butter and sugar until fluffy. Add vanilla and Eggs and beat together.  Mix in Flour, Baking Soda and powder two tablespoons at a time.

Grease 9X13 pan and Pour batter into it. Bake at 350 for 30 minutes.

Wait until cake is completely cooled. When Cake is cooled stab cake with a fork, as the directions say 9 million times. I usually do around 8 million. The point is that there needs to be holes everywhere in the cake.

Next mix three milks together, and pour over the cake. When you pour you are going to be like OMG this is too much milk! But just relax and keep pouring, because the cake acts as a sponge and will suck up all that milk! The next day you will have a nice dense cake.

Right before serving you are going to make the whipped cream layer, with heavy cream and sugar and vanilla whip until it reaches whipped cream status, and layer on top of cake and enjoy!

Churro Cheesecake

Whats not to love? Churros and Cheesecake combined. It was so tasty and so easy. I wish I served it warm cuz thats when it was the tastiest. My cousin loved  this recipe! 

 

  • 2 cans (oz. each) Pillsbury Crescent Dinner Rolls (I used the butter flake kind)
  • 2 pkg. (8 oz. each) Cream Cheese, softened
  • 1 tsp vanilla
  • 1 egg, slightly beaten
  • 1 cup sugar, divided
  • 2 Tbsp ground cinnamon
  1. Preheat the oven to 350 degrees. Using a hand mixer or a kitchenaid, beat together the cream cheese, vanilla, partially beaten egg, and ½ cup sugar until smooth.
  2. Mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon. Set aside.
  3. Spray a 9×13 baking dish with cooking spray and sprinkle ¼ cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9×13.
  4. On a piece of parchment paper, roll out your crescent dinner roll dough into a big 9×13 square and press the seams together so the dough is completely sealed. Set the dough in the bottom of your 9×13 baking dish on top of the cinnamon sugar.
  5. Spread the cheesecake evenly on top of your dough and unroll the other can of crescent dough and place on top also making sure that the seams are completely sealed.
  6. Sprinkle the top with the remaining ¼ cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.

Thanks Recipe Critic! 

 

Cookie Dough Ice Cream Cake

I was looking for a simple dessert of my traditional tuesday night dinners. So naturally I turned to Domestic Rebel.

 

Here is the recipe:

  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 2 Tbsp milk
  • 1 Tbsp vanilla extract
  • Dash of salt
  • 1 & ½ cups – 2 cups all-purpose flour
  • 1 & ½ cups miniature chocolate chips
  • 1 quart (1.5) vanilla ice cream, softened to room temperature

I just grabbed a disposable tin pan from the grocery store to make this cake.

  1. In the bowl of a stand mixer, combine the butter and sugars, creaming until soft, about 2 minutes. Add the milk and vanilla extract to blend. Gradually add the salt and the flour until combined. Stir in ONE cup of the chocolate chips.
  2. Spread the cookie dough layer evenly into the pan. Top the cookie dough layer with the softened ice cream, smoothing it over as evenly as possible. Sprinkle the ice cream with the remaining miniature chips.
  3. Freeze the cake for about 3 hours or until set and firm. Cut into squares and serve!

It was a pretty tasty cake, I wish I just put more on it, like hot fudge or something. Cookie dough isn’t really my thing, so it was alright but everyone else seemed to like it!

Lemon Blossoms

As I prepared for the Second Contract with DCL, I was running around trying to finish all the things I wanted to do with my vacation. One of them was to make these Lemon cupcakes, a Paula Dean recipe. I love lemon desserts so I was quite excited to dig into this one. I got all the ingredients earlier in the week and then realized we had no lemon, so that one was a no go. The week flew by and all the sudden it was a day before I was supposed to leave at 5 am for my flight. The recipe called for four eggs and of course we only had three. So I looked up egg substitutes and used 1 tsp baking powder + 1 1/2 TBS water + 1 1/2 TBS oil. BAM! I had finished packing and this was the last thing to do on list. So at 10:30 the night before I was meant to leave I was baking these little rascals with the help of my best friend.

 

This recipe came out SO GREAT. Super easy and they were tasty with and without the glaze.

 

PAULA DEEN’S LEMON BLOSSOMS
1 (18.25 oz. box) yellow cake mix
1 (3.4 oz.) instant lemon flavored pudding mix (I used the cook and serve because that’s what I had on hand)
4 large eggs
3/4 cup plus 3 tablespoons vegetable oil, divided
4 cups confectioners’ sugar
1 tablespoon lemon zest (about 1 lemon)
1/3 cup fresh lemon juice
3 tablespoons water
Preheat oven to 350 degrees. Spray miniature muffin pans with nonstick cooking spray (I like to use the cooking spray that has flour in it. I’ve never had a cake or muffin stick yet). In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. Beat for 2 minutes. Spoon 1 tablespoon of the batter (I use the small Pampered Chef scoop) into each muffin tin, and bake for 12 minutes. Turn the cakes onto a cloth towel.
In a medium bowl, sift confectioners’ sugar. Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth. Dip the cakes into the glaze while they are still warm, covering as much of the cake as possible. Place the cakes on a wire rack with wax paper underneath to catch the drips. Let the glaze set thoroughly before storing in an airtight container.

 

Thanks for this AWESOME recipe.

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Amish Bread Pudding

After an improtu visit to My College Room mate, where she made late night Bread Pudding it had me wanting to do the same. Being home for Vacation after a long contract with DCL meant lots of dinner parties, going out to dinner and social gatherings with all my long lost friends!

My cousin christine was making dinner at her house so I told her I would bring a dessert and I picked this one. It seemed the simplest out of all the other bread pudding recipes I had seen online and Meghan used it so I knew it was good.

I didn’t measure out the bread, my first mistake. After adding the liquid mixture I just kept adding bread because I thought it came out to liquidy. The bread pudding actually turned into more like bread, then pudding, but it was still really tasty. The recipe says french bread works best, but the point of bread pudding is to use bread that is going stale. I used honey oat wheat bread, and it tasted delicious.

Here it is:

Ingredients:

2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)

Directions:

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

Thanks Moms who think!

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