I’m one week behind on this post, technically last week was Brazil week over at /52weeksofcooking but thankfully they have a three week grace period. When I saw the challenge was to cook something from Brazil, the first thing that came to mind was meat – and lots of it. Brazilian steakhouses are pretty popular and every year most of my GenCon friends go there for dinner the final night. Obviously that’s not going to work for my blog but some research pointed me towards a simple and delicious dessert recipe. Generally I stay away from the super chocolate heavy desserts in favor of caramel but these truffles seemed so easy I just had to give it a whirl. I found a number of different recipes online, all of which had different cocoa:butter:milk ratios so I gradually added the cocoa until I got the right taste and consistency.
Brazilian Chocolate Truffles
14 oz can unsweetened condensed milk
2 tbsp unsalted butter
2 tbsp cocoa powder
- Heat the unsweetened milk and butter in a saucepan over medium heat, once it begins to simmer whisk in the cocoa powder. DO NOT BOIL (reduce heat if needed)
- Continue stirring over medium heat until mixture begins to pull away from the side of the pan.
- Pour into a 8x8 baking sheet lined with wax paper and place in fridge for at least an hour.
- Remove from fridge and lightly flour hands or a melon baller. Form walnut sized and then roll in the sprinkles. Place on wax paper and allow to reset in the fridge for at least an hour.
- Serve and Enjoy!
by AmandaE at dancingveggies.com
Sprinkles are the traditional topping, or so Google tells me, but any small treat would work – shaved coconut, mini chocolate chips, nuts, or anything else that goes with chocolate! One word of caution – I used Wiltons sprinkles for these and while they tasted normal to me both of my family members with nut allergies said they tasted very nutty. I’m not sure if that’s unique to the white ones but will be avoiding this brand in the future!
Also want to wish a Happy 5th Birthday to my favorite nephew 😀
Vegan Chocolate Cookies
Last post from 2013’s /52weeksofcooking and hoping oh so much that I stay on track in 2014, and get everything finished in 2014. The last challenge posed a bit of a question for me as I had done my “holiday tradition” cooking for Thanksgiving. However Christmas Eve wound up giving me the perfect opportunity to continue what is fast becoming a holiday tradition – vegan cookies for my sister(s)-in-law. The first few years I stuck to a vegan sugar cookie recipe I found online but this time I wanted to try something different, even though I knew that would increase the risks of something going wrong. My biggest fear was hard cookies, so I took every precaution I could think of to insure soft fluffy cookies – and it worked!
1 cup all purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/4 cup soy butter, softened
3/4 cup white sugar
2 tbsp vegetable oil
1/4 cup coffee, room temperature
1/4 teaspoon salt
1/4 cup powder sugar
- In a medium bowl mix together the flour, cocoa powder, and baking soda. Set Aside
- Cream together the butter and white sugar for three minutes, then mix in the oil along with the coffee and salt. Once fully mixed add in the dry ingredients, mixing until just incorporated - be careful to not over mix. Cover the dough and place in fridge for at least 30 minutes.
- Preheat oven to 375.
- Pour the powdered sugar in a shallow bowl. Remove the dough from the fridge and form in to walnut sized balls. Roll in the powdered sugar than place on a non-stick cookie sheet.
- Bake cookies for 9-10 minutes, then allow to sit on cookie sheet for an additional 3 minutes before removing to a cooling rack. Enjoy!
by AmandaE at dancingveggies.com
I’m not sure if it was the chilled dough or just dumb luck but the cookies were perfection. The outsides were crisp with moist insides, almost brownie like – and the powdered sugar help cut down on the extreme chocolate taste. These might not be the cookies I made with my family growing up, but I can easily see these being the cookies I make with my family going forward.
Now time to focus on 2014! Fingers crossed I won’t fall so far behind this year 🙂