Confessions Of A Foodie: Brigadeiros

Showing posts with label Brigadeiros. Show all posts

Monday, November 18, 2024

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include One-Pot Pasta Bolognese and Tomato-Rosemary Chicken. Enjoy!

CHICKEN ALFREDO AND RICE CASSEROLE

This is from Better Homes and Gardens, and begins, "Looking for a yummy casserole recipe? This old-fashioned chicken and rice main dish is truly comfort food at its best."

Prep Time: 25 minutes; Bake Time: 50 minutes; Total Time: 1 hr 15 minutes; Servings: 4

To view this online, go to https://www.bhg.com/recipe/chicken/chicken-alfredo-and-rice-casserole/.

Ingredients

1 10 ounce container refrigerated light Alfredo pasta sauce

1/2 cup milk

2-1/2 cup cooked white rice or wild rice

2 cup cubed cooked chicken

1 cup frozen peas

1/3 cup chopped bottled roasted red sweet peppers

1/4 cup slivered almonds, toasted (optional)

1 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed

1 cup soft bread crumbs

1 tablespoon butter, melted

Directions

Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.

Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

TOMATO-ROSEMARY CHICKEN

Recipe Yield: Servings: 12

Source: Family Circle: All-time Favorite Recipes

Book Title: Family Circle: All-time Favorite Recipes

View this online at https://diabeticgourmet.com/diabetic-recipes/tomato-rosemary-chicken.

Ingredients

12 Boneless, skinless chicken breast halves (4 pounds total)

1/2 tsp salt

1/4 tsp black pepper

1/4 cup all-purpose flour

2 tbsp vegetable oil (or olive oil)

2 tbsp butter (or margarine)

5 cloves garlic, chopped

1/4 pound proscuitto, chopped

1/3 cup dry white wine

1 tbsp chopped fresh rosemary or 1 tsp dried, crumbled

12 plum tomatoes, diced

1/2 cup chicken broth

Directions

Season both sides of chicken breast halves with salt and pepper. Place flour on a sheet of waxed paper. Turn chicken in flour to coat both sides; shake off any excess and place chicken on another piece of waxed paper.

Heat oven to 375F.

Heat 1 tbsp oil and 1 tbsp butter in a large non-stick skillet over medium-high heat. Add 6 chicken breast halves and saute until lightly browned, about 3 minutes per side. Place chicken in a 15x10x1-ich jelly-roll pan in a single layer, filling half of pan. Repeat with remaining oil, butter, and chicken.

Bake chicken in heated 375F oven for 20 minutes or until internal temperature registers 170F on an instant-read thermometer.

Meanwhile, add garlic and proscuitto to skillet; cook over medium heat, stirring constantly, 3 minutes. Add wine and rosemary; cook 2 minutes, stirring up any browned bits from bottom of skillet.

Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 minutes.

Place chicken on a serving platter; pour sauce over top. Serve immediately.

Nutritional Information Per Serving: Calories: 257; Fat: 11 g; Sodium: 377 mg; Cholesterol: 89 mg; Protein: 34 g; Carbohydrates: 5 g

Diabetic Exchanges: 4 Low-Fat Meat; 1 Vegetable

LIMONADA (BRAZILIAN LEMONADE)

This is from Gabriella Lewis in The New York Times cooking enewsletter. For this recipe, Gabriella wrote, "Creamy, frosty and tart, this popular Brazilian drink is a fantastic refreshment for a hot day. In Brazil, it’s also known as limonada Suíça, which translates to Swiss lemonade, because it typically includes sweetened condensed milk, which was marketed by the Swiss company Nestlé in Brazil in the 1940s. Sweetened condensed milk is essential to Brazilian sweets, including desserts like brigadeiros. A shelf-stable dairy product that doesn’t curdle in the presence of acid, it gets blended here with limes, sugar, ice and water to make this tangy beverage creamy. Limonada Suíça always includes condensed milk, but limonada sometimes leaves it out. And even though it’s called lemonade, it often uses limes since the word limão is often used interchangeably for lemons and limes in Portuguese. Pulsing the entire lime into this drink adds an extra layer of brightness and depth from the rind. This drink takes only minutes to blend and is best served immediately, but can be refrigerated for up to 3 days."

Time: 10 minutes; Yield: 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024120-limonada-brazilian-lemonade.

Ingredients

4 limes, scrubbed and washed, plus wedges or wheels for serving

1/3 cup granulated sugar

Half of a 14-ounce can sweetened condensed milk

4 cups cold water

4 cups ice, plus more for serving

Preparation

Cut off and discard the tips of the limes, then cut the limes in quarters.

Working in batches if your blender is smaller, pulse limes, sugar, sweetened condensed milk, water and ice in a blender 5 to 8 times until the ingredients are just combined. You’re looking to extract flavor from the limes, but not to pulverize them, which can make the drink too bitter. Pieces of lime rind may still be visible.

Strain the mixture through a fine-mesh strainer into a large pitcher or bowl with a spout. Use the back of a spoon to push out as much liquid as possible; discard the solids.

Divide among tall, ice-filled glasses, garnish with lime wedges and serve immediately. (You can also pour it into bottles and refrigerate for up to 3 days, shaking before serving.)

BRIGADEIROS

This is from Natalia Pereira and adapted by Tejal Rao in The New York Times cooking enewsletter. For this recipe, Tejal wrote, "The Brazilian sweets known as brigadeiros are a classic treat at birthday parties and family get-togethers, where the fudgy, chocolate-milk caramels are often rolled in sprinkles. The chef Natalia Pereira of Woodspoon in Los Angeles also makes more grownup, bittersweet brigadeiros by rolling them in cocoa powder or shredded coconut. Try her recipe, which she learned from her mother in Minas Gerais, Brazil, using either canned condensed milk or a homemade version. Either way, the candies will be tender and delicious."

Time: 1-1/2 hours, plus cooking; Yield: About 24 pieces

This was featured in "A Brazilian Treat for Home Cooks in a Hurry", and can be viewed online at https://cooking.nytimes.com/recipes/1021918-brigadeiros.

Ingredients

For the Sweetened Condensed Milk (optional)

5 cups whole milk

1 cup granulated sugar

For the Brigadeiros

2 teaspoons unsalted butter, plus more for greasing your hands

1-3/4 cups homemade sweetened condensed milk or 1 (14-ounce) can sweetened condensed milk

5 tablespoons unsweetened Dutch-process cocoa powder, sifted

Pinch of flaky sea salt

1 cup chocolate or rainbow sprinkles

Preparation

Step 1

If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1-3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.

Step 2

Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.

Step 3

Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you’re not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it’s cool enough to touch, squish it with your fingers — it should be the texture of a soft and fudgy caramel.

Step 4

Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it’s easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.

EGGPLANT AND SAUSAGE SLOW COOKER BAKED ZITI

This is from Eating Well, and begins, "Using a slow cooker makes this Italian style dish an easy meal for any night of the week."

Prep Time: 25 minutes; Additional Time: 3 hours 35 minutes; Total Time: 4 hours; Servings: 6

To view this online, go to https://www.eatingwell.com/recipe/263593/eggplant-and-sausage-slow-cooker-baked-ziti/.

Ingredients

4 ounces bulk sweet Italian sausage

4 cups peeled and chopped eggplant

2 medium fennel bulbs, trimmed, cored, and thinly sliced

1 (14.5 ounce) can crushed fire-roasted tomatoes

1/2 cup water

1/4 cup dry white wine

2 tablespoons tomato paste

2 cloves garlic, minced

1 teaspoon dried Italian seasoning, crushed

6 to 8 ounces dried cut ziti or penne pasta

1/2 cup snipped fresh basil

1 cup shredded part-skim mozzarella cheese (4 ounces)

Snipped fresh basil

Directions

In a large skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.

In a 5- to 6-quart slow cooker combine sausage, eggplant, fennel, tomatoes, water, wine, tomato paste, garlic and Italian seasoning. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

If using low-heat setting, turn to high-heat setting. Stir in pasta and basil. Cover and cook for 30 minutes (see Tip). Stir pasta mixture. Sprinkle with cheese. Cover and cook for 10 minutes more. Let stand, uncovered, for 5 to 10 minutes before serving. Sprinkle with additional basil.

Tips

Tips: Skip the last 30 minutes of cooking by tossing eggplant mixture and basil with 6 to 8 ounces of cooked pasta. Sprinkle with cheese; continue as directed.

ONE-POT PASTA BOLOGNESE

This is from Betty Crocker, and begins, "This flavorful one-pot pasta is rich, meaty and filling--perfect for a fast weeknight dinner the whole family will enjoy."

Prep Time: 25 minutes; Total Time: 35 minutes; Makes 6 servings

To view this online, click here.

Ingredients

2 tablespoons olive oil

2 onions, diced (about 3 cups)

2 carrots, diced (about 1 cup)

1 teaspoon salt

1 lb lean (at least 80%) ground beef

1/4 cup canned Muir Glen™ organic tomato paste

1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 carton (32 oz) Progresso™ beef broth

1/2 teaspoon crushed red pepper flakes

2 teaspoons Italian seasoning

1 lb uncooked spaghetti

1/2 cup shredded Parmesan cheese

1/4 cup thinly sliced fresh basil leaves

Directions

In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned.

Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly.

Top with Parmesan cheese and basil.

Tips from the Betty Crocker Kitchens

tip 1

Mix up this dish with different shapes of pasta, like penne or fusilli.

Tip 2

For an extra veggie boost, stir in a couple of cups of spinach or baby kale just before serving.

Monday, June 24, 2024

Double-Post Monday

Monday, April 8, 2024

Double-Post Monday

Monday, June 12, 2023

Double-Post Monday

Tuesday, July 26, 2022

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Turkey Sliders with Avocado, Mushrooms, and Swiss Cheese and Brigadeiros. Enjoy!

VEGGIE CHILI CORNBREAD CASSEROLE

This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10

To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.

Ingredients

Chili:

2 tablespoons olive oil

1 medium yellow onion, chopped

1 large carrot, peeled and chopped

1 large red bell pepper, chopped

4 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 1/2 teaspoons smoked paprika

1/4 teaspoon ground cinnamon

salt to taste

ground black pepper to taste

1 (28 ounce) can diced tomatoes with juice

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 cup frozen corn

2 cups vegetable broth

1 tablespoon lime juice

Cornbread:

1 1/2 cups milk

1 large egg

1 1/2 cups yellow cornmeal

1 cup all-purpose flour

2 tablespoons brown sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons unsalted butter, melted

1 small jalapeno pepper, chopped

Garnish:

1 jalapeno pepper, sliced

2 tablespoons chopped fresh cilantro

Directions

Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.

Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Whisk milk and egg together in a large bowl until well combined.

Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.

Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.

Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.

Garnish cornbread casserole with sliced jalapeno and cilantro.

HARVEST WALNUT PUMPKIN PIE

This comes from Allrecipes, and begins, "A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator."

Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Servings: 8; Yield: 1 9-inch pie

To view this online, go to https://www.allrecipes.com/recipe/268384/harvest-walnut-pumpkin-pie/.

Ingredients

1 (15 ounce) can plain pumpkin puree

1 (14 ounce) can sweetened condensed milk

2 eggs

1 teaspoon maple-flavored extract

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 (9 inch) prepared graham cracker crust

Walnut Topping

1/3 cup packed brown sugar

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon

3 tablespoons butter, cubed

1/2 cup chopped walnuts

Directions

Preheat the oven to 425 degrees F (220 degrees C).

Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.

Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.

Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.

Cook's Note

Substitute an unbaked pie shell for the graham cracker crust if preferred.

CHICKEN GREEN CHILE FOOTBALL EMPANADAS

This is from Old El Paso, and begins, "Are you ready for some football empanadas? These chile- and cheese-filled pies are a cinch to make and look great on your gameday appetizer table."

Prep Time: 35 minutes; Total Time: 1 hour 5 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/chicken-green-chile-football-empanadas.

Ingredients

3/4 cup chopped cooked chicken

1/2 cup sliced green onions

1/2 cup shredded Mexican cheese blend (2 oz)

1 can (4.5 oz) Old El Paso™ chopped green chiles

2 oz cream cheese (from 8-oz package), softened

4 teaspoons Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)

1 egg, beaten

1 teaspoon water

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Guacamole, if desired

Salsa, if desired

Preparation

Heat oven to 375°F. Line large rimmed pan with cooking parchment paper. In medium bowl, mix chicken, green onions, cheese, chiles, cream cheese and taco seasoning mix. In small bowl, mix egg and water.

Unroll one of the pie crusts. Using 4 1/2-inch football cookie cutter, cut out 12 footballs from crust, rerolling dough scraps together as necessary. Repeat with second pie crust, to total 24 footballs.

Place about 2 tablespoons filling in center of football; spread slightly to create even layer on dough with 1/4-inch border around all sides. Brush egg wash around outer edge of football, then gently stretch second dough football and place over top; using fork, crimp edges to seal together. Repeat with remaining pieces of dough. Place on pan.

Using paring knife, score laces into top of each empanada.

Brush tops with egg wash. Bake 27 to 30 minutes or until golden brown. Serve with guacamole and salsa.

Expert Tips

We used rotisserie chicken for this recipe, but feel free to use leftover chicken breasts or thighs.

Don’t have a football-shaped cutter? Use a pliable 3 1/2-inch round cutter, and bend into the shape of a football.

Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices: 1

LOADED CHICKEN TOTCHOS

This is from Old El Paso, and begins, "Nachos and tots join forces in this fun and festive easy sheet-pan appetizer."

Prep Time: 15 minutes; Total Time: 50 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/loaded-chicken-totchos.

Ingredients

1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes

1 can (4.5 oz) Old El Paso™ chopped green chiles

2 tablespoons vegetable oil

2 tablespoons water

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

2 cups shredded deli rotisserie chicken

2 cups shredded Mexican cheese blend (8 oz)

1/4 cup sour cream

2 medium plum (Roma) tomatoes, diced

2 tablespoons chopped fresh cilantro leaves

Preparation

Heat oven to 425°F. Line large rimmed pan with cooking parchment paper. Place frozen potatoes on pan. Bake as directed on bag, stirring halfway through.

Meanwhile, in medium bowl, mix chiles, oil, water and taco seasoning mix. Stir in chicken.

Sprinkle potatoes with 1 cup of the cheese; top with chicken mixture. Top with remaining 1 cup cheese. Bake 7 to 9 minutes longer or until cheese is melted and chicken mixture is hot.

Top with sour cream, tomatoes and cilantro.

Expert Tips

Like crispy tots? Add 5 minutes to initial bake time for crispier totchos. Want pretty sour cream? Spoon sour cream into 1-quart resealable food-storage plastic bag; seal, and cut 1/4-inch tip from corner. Squeeze sour cream in zigzag pattern over totchos.

TURKEY SLIDERS WITH AVOCADO, MUSHROOMS, AND SWISS CHEESE

This is from American Heart Association, and begins, "These mini turkey burgers just melt in your mouth thanks to gooey cheese, warm mushrooms, and creamy avocado."

Makes 4 servings; Serving Size: 2 sliders

To view this yumminess online, go to https://recipes.heart.org/en/recipes/turkey-sliders-with-avocado-mushrooms-and-swiss-cheese.

Ingredients

8 whole-grain slider buns (lowest sodium available)

1 1/4 pounds ground skinless turkey breast

1/4 teaspoon salt

1 cup sliced brown (cremimi) mushrooms

4 slices low-fat Swiss cheese, cut in half

1 medium avocado, peeled, pitted, and mashed with a fork

1 medium tomato, cut into 8 slices (about 1/4-inch thick)

Directions

Preheat the oven to 450°F.

Arrange the buns with the cut side up in a single layer on a baking sheet. Set aside.

Using your hands or a spoon, shape the turkey into 8 patties, each about 3 inches in diameter. (The uncooked patties will be larger than the bun and will shrink as they cook.) Sprinkle the salt over each patty.

Heat a large nonstick skillet or griddle pan over medium-high heat.

Cook the patties for 2 to 3 minutes. Turn over. Cook for 2 to 3 minutes, or until the patties are no longer pink in the center and register 165°F on an instant-read thermometer.

Transfer the patties to the bottoms of the buns.

In the same skillet, cook the mushrooms over medium heat for about 3 minutes, or until soft, stirring frequently.

Spoon the mushrooms onto each patty. Top with the Swiss cheese.

Place the baking sheet on the middle rack of the oven. Bake the sliders for 1 to 2 minutes, or until the Swiss cheese is melted and the buns are heated through. Remove from the oven.

Spread the avocado over the Swiss cheese. Top with the tomato slices. Put the tops of the buns on the sliders.

Using four short skewers, pierce two sliders with each skewer, if desired. Serve immediately.

BRIGADEIROS

This is from Natalia Pereira (and adapted by Tejal Rao) on The New York Times cooking site. Tejal wrote, "The Brazilian sweets known as brigadeiros are a classic treat at birthday parties and family get-togethers, where the fudgy, chocolate-milk caramels are often rolled in sprinkles. The chef Natalia Pereira of Woodspoon in Los Angeles also makes more grownup, bittersweet brigadeiros by rolling them in cocoa powder or shredded coconut. Try her recipe, which she learned from her mother in Minas Gerais, Brazil, using either canned condensed milk or a homemade version. Either way, the candies will be tender and delicious."

Yield: About 24 pieces; Time: 1-1/2 hours, plus cooling

This was featured in "A Brazilian Treat for Home Cooks in a Hurry" (in The New York Times Magazine on February 21, 2021), and can be viewed online at https://cooking.nytimes.com/recipes/1021918-brigadeiros.

Note: I originally read the article that this was featured in back in February, and reread it again when I was looking at this online. If you haven't read it, I highly recommend doing so.

Ingredients

For the Sweetened Condensed Milk (optional):

5 cups whole milk

1 cup granulated sugar

For the Brigadeiros:

2 teaspoons unsalted butter, plus more for greasing your hands

1-3/4 cups homemade sweetened condensed milk or 1 (14-ounce) can sweetened condensed milk

5 tablespoons unsweetened Dutch-process cocoa powder, sifted

Pinch of flaky sea salt

1 cup chocolate or rainbow sprinkles

Preparation

If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1 3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.

Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.

Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you’re not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it’s cool enough to touch, squish it with your fingers — it should be the texture of a soft and fudgy caramel.

Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it’s easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.

Monday, January 10, 2022

Double-Post Monday

Besides being Meatless Monday, today is also Double-Post Monday. Today's offerings include Barbecued Hamburgers and Chili-Mac Soup. Enjoy!

BRIGADEIROS

This is from Natalia Pereira (and adapted by Tejal Rao) on The New York Times cooking site. Tejal wrote, "The Brazilian sweets known as brigadeiros are a classic treat at birthday parties and family get-togethers, where the fudgy, chocolate-milk caramels are often rolled in sprinkles. The chef Natalia Pereira of Woodspoon in Los Angeles also makes more grownup, bittersweet brigadeiros by rolling them in cocoa powder or shredded coconut. Try her recipe, which she learned from her mother in Minas Gerais, Brazil, using either canned condensed milk or a homemade version. Either way, the candies will be tender and delicious."

Yield: About 24 pieces; Time: 1-1/2 hours, plus cooling

This was featured in "A Brazilian Treat for Home Cooks in a Hurry" (in The New York Times Magazine on February 21, 2021), and can be viewed online at https://cooking.nytimes.com/recipes/1021918-brigadeiros.

Note: I originally read the article that this was featured in back in February, and reread it again when I was looking at this online. If you haven't read it, I highly recommend doing so.

Ingredients

For the Sweetened Condensed Milk (optional):

5 cups whole milk

1 cup granulated sugar

For the Brigadeiros:

2 teaspoons unsalted butter, plus more for greasing your hands

1-3/4 cups homemade sweetened condensed milk or 1 (14-ounce) can sweetened condensed milk

5 tablespoons unsweetened Dutch-process cocoa powder, sifted

Pinch of flaky sea salt

1 cup chocolate or rainbow sprinkles

Preparation

If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1 3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.

Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.

Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you’re not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it’s cool enough to touch, squish it with your fingers — it should be the texture of a soft and fudgy caramel.

Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it’s easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.

STUFFED PEPPERS

This is from Betty Crocker, and begins, "Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It’s been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it’s no wonder why—even picky eaters love stuffed peppers (hint: they taste like cheeseburgers)."

Prep Time: 15 minutes; Total Time: 55 minutes; Makes 4 servings

To view this online, go to https://www.bettycrocker.com/recipes/stuffed-peppers/63e29e18-903e-467c-aec5-fba4ce3a138f.

Ingredients

4 large bell peppers (any color)

1 lb lean (at least 80%) ground beef

2 tablespoons chopped onion

1 cup cooked rice

1 teaspoon salt

1 clove garlic, finely chopped

1 can (15 oz) Muir Glen™ organic tomato sauce

3/4 cup shredded mozzarella cheese (3 oz)

Directions

Heat oven to 350°F.

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.

In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.

Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.

Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Expert Tips

Par-cooking the peppers and basically filling them with a fully cooked meat mixture means they just need a final shot of heat to melt the cheese.

Chose a rainbow of large sweet bell peppers to stuff and while prepping, stand them upright in your baking dish—it’s easier to stuff them this way.

Sprinkle a handful of chopped fresh oregano or parsley over each pepper before serving.

Replace the rice with another cooked grain. Try quinoa, bulgur wheat, or a small pasta like orzo or pearl couscous.

BROCCOLI AND CHEESE CRUSTLESS QUICHE

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."

To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings

Ingredients

2 tsp. olive oil

1/2 cup thinly sliced onion

1 clove garlic, minced

5 cups broccoli florets

1 1/4 cups 1% milk

1 cup shredded reduced-fat Swiss cheese

2 tsp. Dijon mustard

4 large egg whites, lightly beaten

2 large eggs, lightly beaten

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground nutmeg

1 Tbs. grated fresh Parmesan cheese

Preparation

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.

Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

BARBECUED HAMBURGERS

This comes from FamilyTime, and begins, “Remember these for your next cookout.”

Serves: 4; Prep Time: 45 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

1 small onion, finely chopped or 1 garlic clove, finely minced

1 (4-ounce) can crushed tomatoes

1 tablespoon tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1/2 teaspoon paprika

salt and pepper, to taste

1 1/2 pounds lean ground beef

4 hamburger buns, toasted

Directions

Heat the oil in a heavy skillet over medium heat. Add the onion and garlic and cook for 10 minutes until softened but not browned. Stir in the tomatoes, tomato paste, Worcestershire sauce, mustard and paprika and simmer for 30 minutes. Season with salt and pepper to taste.

Meanwhile, heat the broiler or light the charcoal grill. Let the coals get medium hot.

Divide the meat into 4 patties. Brush with the sauce and broil or grill for 6 to 7 minutes on each side for medium rare, brushing frequently with the sauce. Serve immediately on the hamburger buns and pass the extra sauce on the side.

CHILI-MAC SOUP

This is from Betty Crocker, and begins, "Hamburger Helper® makes this easy, hearty soup a go-to weeknight dinner."

Prep Time: 20 minutes; Total Time: 30; Servings: 6

To view this online, click here.

Ingredients

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

1/4 cup chopped green bell pepper

5 cups hot water

1 box Hamburger Helper™ chili macaroni

1 teaspoon chili powder

1/2 teaspoon garlic salt

2 cups diced tomatoes (from 28-oz can)

1 can (11 oz) whole kernel corn with red and green peppers, undrained

2 tablespoons sliced pitted ripe olives

Directions

In 4-quart Dutch oven, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally.

Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box), corn and olives. Cover; cook 10 minutes longer.

Tips from the Betty Crocker Kitchens

Ladle this soup over a mound of corn chips and shredded taco cheese, or sprinkle each serving of soup with corn chips or coarsely crushed tortilla chips.

COUNTRY PANZANELLA WITH WATERMELON DRESSING

This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."

Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes

This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.

Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)

Ingredients

For the dressing:

1/2 pound piece of skin-on watermelon, seeds discarded

1/4 cup granulated sugar

Kosher salt

2 garlic cloves, peeled and grated

1 tablespoon whole-grain mustard

1 1/2 teaspoons fresh thyme leaves

1/2 teaspoon red-pepper flakes

1/2 teaspoon ground black pepper

1/2 cup white wine vinegar

1/2 cup olive oil

For the salad:

1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)

2 tablespoons olive oil

1 1/2 teaspoons fresh thyme leaves

1/4 teaspoon fine sea salt

2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)

3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)

1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)

1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)

1 cup fresh basil leaves

1/2 cup crumbled feta

Preparation

Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.

Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.

Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.

In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.

Wednesday, November 3, 2021

Dessert

I want something snacky!

Who hasn't thought (or said) that on occasion? Oh, sure, I think most of us know someone who isn't really into snacks (otherwise known as dessert, if it comes at the end of a meal). But the rest of us do (occasionally) want something a little decadent.

For thos of us who do want dessert, today's post fits the bill. Check out the Summer Pudding With Blackberries and Peaches (I realize it's autumn, but this is still yummy), the Homemade Baked Churros, or the rest of today's yummy desserts. Enjoy!

FROZEN CREME BRULEE

This comes from Vegetarian Times (July/August 2005 issue, page 64), and begins, "This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/frozen-creme-brulee-recipe/.

Ingredients

2 cups vanilla ice cream, slightly softened

2/3 cup granulated sugar

1/4 cup evaporated milk

Fresh berries or mint sprigs for garnish, if desired

Preparation

Spread 1/2 cup ice cream into 4 oval crème brûlée ramekins. Freeze until firm.

Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly).

Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.

Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig, if desired.

BRIGADEIROS

This is from Natalia Pereira (and adapted by Tejal Rao) on The New York Times cooking site. Tejal wrote, "The Brazilian sweets known as brigadeiros are a classic treat at birthday parties and family get-togethers, where the fudgy, chocolate-milk caramels are often rolled in sprinkles. The chef Natalia Pereira of Woodspoon in Los Angeles also makes more grownup, bittersweet brigadeiros by rolling them in cocoa powder or shredded coconut. Try her recipe, which she learned from her mother in Minas Gerais, Brazil, using either canned condensed milk or a homemade version. Either way, the candies will be tender and delicious."

Yield: About 24 pieces; Time: 1-1/2 hours, plus cooling

This was featured in "A Brazilian Treat for Home Cooks in a Hurry" (in The New York Times Magazine on February 21, 2021), and can be viewed online at https://cooking.nytimes.com/recipes/1021918-brigadeiros.

Note: I originally read the article that this was featured in back in February, and reread it again when I was looking at this online. If you haven't read it, I highly recommend doing so.

Ingredients

For the Sweetened Condensed Milk (optional):

5 cups whole milk

1 cup granulated sugar

For the Brigadeiros:

2 teaspoons unsalted butter, plus more for greasing your hands

1-3/4 cups homemade sweetened condensed milk or 1 (14-ounce) can sweetened condensed milk

5 tablespoons unsweetened Dutch-process cocoa powder, sifted

Pinch of flaky sea salt

1 cup chocolate or rainbow sprinkles

Preparation

If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1 3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.

Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.

Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you’re not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it’s cool enough to touch, squish it with your fingers — it should be the texture of a soft and fudgy caramel.

Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it’s easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.

DELAWARE CREAM CHEESE-PINEAPPLE PIE

This is from the infamous long-since-forgotten emailing list.

Ingredients

1/3 c Sugar

1 tb Cornstarch

8 oz Crushed pineapple w juice

8 oz Cream cheese; softened

1/2 c Sugar

1 t Salt

2 Eggs

1/2 c Milk

1/2 t Vanilla

1 9" unbaked pie shell

1/4 c Pecans; chopped

Directions

Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.

Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)

Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.

Bake at 400 degrees for 50 minutes. Cool.

OH-SO-BLUEBERRY ICE

This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Serve with dairy-free vanilla ice cream - yum!" Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/oh-so-blueberry-ice/.

Ingredients

1 16-oz. pkg. frozen blueberries, thawed, or 2 cups fresh blueberries

1/4 cup sugar

1/4 cup lemonade concentrate, thawed

1 1/2 cups ginger ale

Preparation

Bring blueberries, 1/2 cup water and sugar to a boil over medium heat. Cover, simmer 5 minutes; let cool. Purée mixture, then stir in lemonade and ginger ale. Pour in 9×9-inch baking pan; freeze 1/2 hour. Remove; scrape ice crystals into mixture. Refreeze. Scrape every 20 to 30 minutes.

Mound slush into 6 dishes; serve.

SUMMER PUDDING WITH BLACKBERRIES AND PEACHES

This is from Alison Roman in The New York Times cooking newsletter. Alison wrote, "Constructed from layers of soft, spongy sliced bread and tons of juicy, just-cooked fruit, this British dessert gets an update with a layer of barely sweetened whipped cream. It is the best thing since, well, sliced bread. Think of it as somewhere between a layer cake (where you don’t have to bake any cake) and a tiramisù (where the coffee and chocolate is replaced by burst berries and juicy peaches). While the assembly should be a relaxed, messy affair, just be sure to adequately soak the bread so it reads as custardy, not dry."

Yield: 8 to 12 servings; Time: 1 hour, plus chilling

This was featured in "What to Do With All That Summer Fruit", and can be viewed online at https://cooking.nytimes.com/recipes/1020394-summer-pudding-with-blackberries-and-peaches.

Ingredients

2 pounds peaches or nectarines (about 5), pitted and sliced 1-inch thick

2/3 cup granulated sugar, plus more for serving

1 tablespoon finely grated ginger (optional)

1-1/2 pounds blackberries or raspberries, plus an extra handful for garnish

2 cups heavy cream

1/4 cup confectioners’ sugar

1 cup labneh, mascarpone or full-fat Greek yogurt

1 loaf brioche, pain de mie or Pullman bread (about 1-1/4 pounds), crusts removed, bread sliced 1-inch thick

Pinch of kosher salt

Preparation

Combine peaches, 1/3 cup sugar and the ginger, if using, in a medium pot over medium heat. Bring to a simmer and cook, swirling occasionally, until the peaches have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl; set aside to cool completely.

Without rinsing out the pot (there’s no need), combine the berries and remaining 1/3 cup sugar. Bring to a simmer and cook, swirling occasionally, until the berries have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl, separate from the peaches; set aside to cool completely.

Meanwhile, using an electric mixer or a whisk, beat cream and confectioners’ sugar until spreadable, pillowy, medium peaks form, 3 to 4 minutes. Whisk in labneh until well blended.

Line a 9-inch springform cake pan with plastic wrap so that there is ample overhang. (A regular cake pan will also work; just make sure it has high sides or you might need to make the pudding in two vessels.)

Place one layer of sliced bread on the bottom. Cut the bread to fit as needed to make sure there is an even layer with no obvious gaps (aesthetics don’t matter here, as it’ll be covered up).

Spoon 1/3 of the berry juices onto the bread to thoroughly soak, followed by half of the berries themselves. Spoon 1/3 of the peach juices onto the bread and berries, followed by half of the peaches themselves.

Spread 1/3 of the cream mixture onto the fruit and top with another layer of bread, making sure to fill any obvious gaps with bread that’s cut to fit. Top bread with another 1/3 of the berry juices and all of the remaining berries, followed by 1/3 of the peach juices and all of the remaining peaches. Top with 1/3 of the cream mixture, setting the remaining cream mixture aside in the refrigerator.

Place another layer of bread on top, making sure to fill any obvious gaps, especially around the edges, with bread that’s cut to fit. Spoon remaining 1/3 of the blackberry and peach juices on top, making sure to stain the entire surface. Place a piece of plastic wrap on top and then place a plate on top of the plastic. Rest a heavy can (or another medium-sized, relatively heavy, food-safe object) on top to lightly compress the whole shebang. Refrigerate for at least four hours.

When you’re ready to serve, crush a handful of berries with a sprinkling of sugar; let sit for a few minutes. Remove springform sides and plastic wrap. (If using a regular cake pan, lift the pudding out by the excess plastic and transfer the entire pudding to a plate, platter or cake stand, removing plastic wrap.)

Take the remaining heavy cream mixture and top the pudding, swirling in the crushed berries to create streaks and swirls. Slice (or spoon) the pudding and serve. Pudding can be assembled three days ahead, stored tightly wrapped and refrigerated.

HOMEMADE BAKED CHURROS

This is from Old El Paso, and begins, "These homemade churros take just 15 minutes of prep time so that you can enjoy the flavor of classic Mexican churros without all the frying fuss. What's the trick? Use Pillsbury™ Crescent Rolls to turn them into crescent churros! They're simple to pull together; brush the crescent rolls with butter, sprinkle with cinnamon sugar, and twist for a fun and easy way to make a churro. Melted chocolate adds even more decadence to this sweet baked churros treat."

Prep Time: 15 minutes; Total Time: 35 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/homemade-baked-churros.

Ingredients

1 tablespoon sugar

1/2 teaspoon ground cinnamon

1 can (8 oz) refrigerated Pillsbury™ Crescent Rolls (8 count)

1 tablespoon butter, melted

1/4 cup semisweet chocolate chips

Preparation

Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.

On lightly floured work surface, unroll dough; press into 13x8-inch rectangle. Firmly press perforations to seal. Brush top of dough with some of the melted butter. Sprinkle cinnamon sugar on one half of short side of rectangle.

Fold dough over top. Press to seal. With rolling pin, lightly roll dough to press layers together. Brush remaining butter on top. With sharp knife or pizza cutter, cut lengthwise into 8 strips. Twist each strip 3 times; place on ungreased large cookie sheet.

Bake 13 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.

Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle melted chocolate over tops.

Expert tips

Traditional churros are strips of dough that are deep-fried and rolled in cinnamon and sugar. We simplify them by sprinkling cinnamon sugar on crescent dough, twisting it into strips, and baking.

For a more casual look for your Homemade Baked Churros, dip the fork into the melted chocolate, and quickly move your wrist back and forth to create a zigzag pattern.

It’s handy to keep a kitchen ruler nearby, so you can make sure your rectangle turns out the right size.

If you love these Baked Crescent Churros, try these Mini Churro Doughnut Holes. It's the cinnamon-sugar fair food you can make right in your kitchen.

Looking for something a little more decadent? Try this recipe for Dulce de Leche Mocha Ice Cream Dessert. It's a make-ahead treat that will go fast!

Nutrition: 1 Churro Calories 140 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 7g); Protein 2g

% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%;

Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 1/2 Fat

Carbohydrate Choice: 1

Confessions Of A Foodie