Monday, 12 de August de 2013

Brigadeiro with creamy mint filling

69 Comments

A whole week without posting. My apologies! I was try to post once a week but once in a while it’s just impossible to catch up with everything I have to do.

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My dad got back from USA last week and brought some things I bought. I finally have an impression mat, a tablespoon ice cream scoop and a bag of vanilla beans. New, shiny, fresh and with a beautiful smell.
I always answer you guys that I don’t know where to buy vanilla beans with good quality and price in Brazil. Well, in USA, we have IndriVanilla.
In this website, they do a very cool job of buying the beans directly from the farmers, with no middleman. So, the beans in IndriVanilla are much cheaper and with the same quality you would get anywhere. Nonetheless, shipping to Brazil might be complicated – and expensive! So it’s best if you ask someone to brign you a bag of those once they travel to Disneyland or something.

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These brigadeiros were a gifts for a friend of mine, who loves mint and chocolate. She’s the best Gemini companion, wise counselor and always available for helping me with big candy orders.

Brigadeiro with creamy mint filling
Yields: 16 to 20 big brigadeiros

Filling
1 tablespoon butter
1 tablespoon powdered milk
3/4 cup icing sugar
1/8 to 1/4 teaspoon mint extract
green gel color

1 – In a small bowl, with a fork, mix the butter, milk and sugar carefully. You will have a buttercream.
2 – Add the extract and the gel color until you get the shade you want. I used just one small drop.

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3 – Take it to the fridge to harden completely. Then remove it and make small balls using your fingers. Buttering your finger helps in the process. Take them back to the fridge to harden again.

Brigadeiro
1 sweet condensed milk can (395g)
200ml heavy milk
3 tablespoon cocoa powder
1 tablespoon powdered milk
1 tablespoon salted butter

1 – Stir all ingredients together in a pan, with a spatula. Cook it for 20 to 30 minutes on low, stirring constantly and non-stop. It will be ready when the mixture starts to pull away from the bottom of the pan and it falls in pieces from the spatula, not ribbons. Let it cool to room temperature in a plate.

Assembly
1 – Remove the mint balls from the fridge and keep a bit of butter and a towel nearby – you’ll need it!
2 – Take a bit of the brigadeiro and roll it intio a ball. Then, with your thumb, press it against the palm of your hand until you have a circle.
3 – Put a mint ball on there and closes carefully. Then roll it up to keep the shape
4 – Roll the brigadeiros in chocolate sprinkles to finish.

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I was never a fan of mint, I find it overrated, but I do understand who enjoys it. Even so, this brigadeiro was so good, I would eat one after another without second thoughts.

What would you ask for someone who’s travelling tomorrow to USA?

Tuesday, 28 de May de 2013

Cupcakes de limão e sementes de papoula

18 Comments

Sorry, this entry is only available in Brazilian Portuguese.

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.

Copyright

All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

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Contact

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Send your questions or doubts through here.
I answer to each and every e-mail sent to me. Make sure you’ll get my e-mail by adding contato@cupcakeando.com.br to your safe contacts, or my answer might just flip into your spam box.