ITALIAN TRUFFLE

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Truffles are delicious small bonbons, made with a lot of chocolate. The flavor variety is endless and try all of those could be a huge work... and a great pleasure! Try this! It's tender, has a wonderful aroma and almond taste. Yummy!

170g dark chocolate

2 tbsp almond-flavored liqueur (Amaretto)

3 tbsp unsalted butter, in room temperature

1/2 cup powdered sugar

1/2 cup ground almonds

Directions

Melt the chocolate with Amaretto in a double boiler, stiring until well combined. Add butter and stir until it has melted. Stir in the powdered sugar. Leave the mixture in a cool place until firm enough to roll into about 24 balls.

Place the ground almonds on a plate and roll the truffles in the almonds to coat them. Let to chill.

Serve: 24 truffles.

Recipe from the book Cookshelf Chocolate - Jacqueline Bellefontainte

CHOCORANGO RECOMMENDS

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Bakerella is a successful blog. Angie Dudley is a person full of ideas and has good taste ! She already participated in the Martha Stewart's show with her Cupcakes pops and bites. Already visited the Pioneer Woman ranch and met Paula Deen.

With so many gorgeous pics, it was a very hard work to choose just two photos. But we must show you the fries and burguer of cookies and cupcakes and the fabulous suggestion of gift that is the cookies in a jar.

Fast Food Fun - photo by Angie Dudley

There are posts in Bakerella which exceed 3 thousand comments, tough the most common is 300 comments (for now). Even with all this prosperity, Angie saved a minute to authorize her apparition here in Chocorango. Thank you, dear.

So, if you don't know Bakerella yet, don't leave it for tomorrow, drop by there right now and have fun. Maybe, you get thrilled to make the Cupcakes pops and bites, anyway, people of all corners of world already made the treats.

Blog: English.

Mix Things Up - photo by Angie Dudley

MINI CHOCOLATE BANANA CAKE

Versão em Português

Versión en Español

Do you like a cake dough that is soft, light, melting in your mouth? And what about a different, creamy and yummy filling? This is the cake! Chocolate dough, banana filling. We're sure that in your home will disappear in few seconds too. It's mini to leave in mouth a missing flavor!

100g butter

100g sugar

2 eggs

120g flour

3 tsp baking powder

3 tbsp cocoa powder

2 tbsp milk

Filling

200ml whipped cream

2 bananas

3 tbsp powdered sugar

Decoration

1 banana

Juice of 1 lemon

Chocolate syrup

Directions

Preheat the oven to 350˚F. Lightly grease a 14cm round pan. Sift together flour, baking powder and cocoa powder.

Beat together sugar and butter until creamy and fluffy. Add one egg at a time, beating well after each addition. Fold in dry ingredients with a spatula. Stir in milk. Spoon the dough into the pan and bake for 15-25 minutes. Remove from pan and let cool in a rack.

Filling

Mash the bananas and mix well with sugar. Carefully, stir in whipped cream. Chill for 30 minutes.

Decoration

Finely slice the banana and submerge in lemon juice.

To Finish

Cut the cake into three layers. Fill. Dry the banana slices, make a circle over the cake, overlapping. Embellish with chocolate syrup.

Cook's tip: You can use whipped cream powder for a lighter filling.

Serve: 6 small pieces.

FISH

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Don't unfreeze fish under running water or submerged in cold water. The fish flesh will be softened and unflavored.

PRATO CHEESE STICKS

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Versión en Español

Danish when arrived in Brazil, tried to reproduce the Danbo cheese, but for the differences of milk, came another cheese similar to original, the prato cheese. It's soft, yellow, tasteful and very familiar here in Brazil. We made a delicious recipe with this delectable cheese. The sticks have a gentle flavor, crisp dough, and the perfect shape for nibble. Don't let to make these so appetizing snack!

300g flour

1/2 tsp salt

1/2 tsp baking soda

1 tsp baking powder

200g prato cheese, finely grated

100g butter, cold cut in small cubes

1 egg

2 tbsp cold water

Directions

Preheat the oven to 390˚F.

In a bowl, sift together flour, salt, baking soda and baking powder. Add cheese and cold butter. Carefully, rub with your fingertips, do not leave the butter melt. When the mixture resembles to bread crumbs, add egg and cold water, kneading just to make a smooth dough. Do not overmix.

Make thinly sticks and bake for 10-15 minutes. Let cool on a rack.

Cook's tip: If you don't find the prato cheese, use Danbo cheese or even Cheddar.

It's important the ingredients and bowl to be cold, don't let the dough to be warm during the process. If necessary, chill in fridge.

Serve: 60 sticks.

ONE GIFT TO THE COOK

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Versión en Español

A toasted, hot sandwich with melted cheese... Mmmm.... That's possible with this small appliance, so easy to store. The sandwich toaster isn't expensive and it's always very useful when you're in a hurry, to make a fast and yummy sandwich. One gift to the cook.

JAPANESE COOKIES

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Versión en Español

This japanese cookie is delicious! Thinly, crispy, sweet. If you prefer, you can flavor with orange blossom water. Always sprinkle with sesame seed, those will give a special taste.

70g butter

85g sugar

1 pinch of salt

150g flour

2 tbsp cold water

3 tbsp grated ginger root

Sesame seed

Directions

Preheat the oven to 350˚F.

Cream together butter, sugar and salt until pale and fluffy. Fold in flour. Add water and grated ginger and beat until incorporate. Roll out the dough between two plastics with less than 0,5 cm. Cut with a round cutter and sprinkle sesame seed. Bake for about 10 minutes.

Serve: 50 cookies

CAN I FREEZE SWEET CORN?

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Versión en Español

Yes, you can. It's just blanch the corn cobs before, that's a very simple process. In a large boiling pan, boil a good quantity of water. Add not too much sweet corn cobs already cleaned and let to boil for 4-6 minutes, be dependent on the size and maturation of grain.

With a metal sieve, remove the cobs from boiling water and dip in cold water immediately. Drain water and dry sweet corn with a paper towel. Wrap, label and freeze them.

To cook, remove from the freezer and place in a pan with unsalted boiling water. Boil for 3-5 minutes more than the recommended time.

It is possible also blanch just the grains and freeze them. The maize doesn't lose the flavor and it's yummier than canned sweet corn.

Durability: 1 year.

CHOCOLATE COLA CAKE WITH DULCE DE LECHE

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Versión en Español

In Brazil, August 11th is Lawyers Day, when was created a law of juridic courses in country.

Suit, petition, audience... Even for who likes, sometimes it's boring. And the Lawyers Day was created for this, for pals chill out and everybody think about how important is that professional who defends the freedom of each of us. And this chocolate Coke cake is dedicated to you. A moist dough, so soft, it's the perfect pair for the rich filling of dulce de leche. And we've got a very special contribution: the fondant job was made by the lawyer Rodrigo, who pictured the relax attorney. So, throw away the pen and books and put one's feet up! You deserve!

Cup of 240ml

42g dark chocolate

160ml buttermilk

3 eggs

420ml oil

2 tsp vanilla extract

400g sugar

2 3/4 cup cake flour

45g cocoa powder

1 1/4 tsp baking soda

1/2 tsp ground cinnamon

160ml Coke®

Filling and Frosting

90g flaked coconut

100g chopped pecans

850g sweetened condensed milk

Directions

Preheat the oven to 350˚F. Grease 3 9-inch round cake pans. Sift together flour, baking soda and cinnamon.

Melt dark chocolate and whisk in buttermilk until smooth.

In a beater, lightly beat the eggs. Beat in oil and vanilla extract. Gradually, add sugar, always beating. Beat in melted chocolate and buttermilk until smooth.

Add the sifted ingredients alternately with Coke. Divide the batter among the 3 pans and bake for about 30 minutes.

Filling and Frosting

Preheat the oven to 350˚F.

On a baking sheet, spread out the coconut in an even layer. Spread out the chopped pecans on another baking sheet. Bake for 5-7 minutes, until the coconut is lightly browned.

Place the sweetened condensed milk into a heatproof glass baking dish, cover tightly with foil and set the dish in a larger pan. Fill the pan with enough boiling water to reach about halfway up the side of the smaller dish. Bake for 2 hours, stirring twice, until the milk is a light caramel color.

Let cool, cover and chill for 1 to 1 1/2 hours.

To Finish

Place one cake on a plate and spread 3/4 cup of the condensed milk, over it sprinkle the flaked coconut. Place the second cake and cover with more 3/4 cup of condensed. Cover with the third cake and spread the remaining frosting over the top of the cake. Sprinkle chopped pecans. Chill the cake uncovered for 1 hour, then cover and chill until ready to serve.

Serve: 18 portions.

Recipe from here.

CHOCORANGO RECOMMENDS

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Today, the Chocorango's recommendation is a blog created recently, The Cookie Shop. In 5 months posting, Paula already showed how charismatic and talented she is. The posts always have a light and funny text with a lot of beautiful pics.

Pink Anthill Cupcakes - photo by Paula

It's so pleasurable to read every single post, when it's over, we just can't wait Paula update the blog.

Blogs: English and Portuguese.

Strawberry time! - photo by Paula

FILLED BREAD ROLLS

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Versión en Español

It doesn't take egg or milk. It doesn't necessary start with a sponge. Even who never made a bread can do it. Place all ingredients in a bowl, knead in stand mixer and let to rise. This is it. Then it's just to add a delicious filling and bake. Try this roll so light and tender warm, just after removed from oven. If you've got a big family double, triple the recipe! It's a keeper!

250g bread flour

15g sugar

1/2 tsp salt

1 tsp instant yeast

150ml water, lukewarm

20g butter in room temperature

Filling

200g smoke sausage grated

Oregano

Egg Wash

1 yolk

1 tbsp water

Directions

Place flour, sugar, salt, instant yeast and lukewarm water in a bowl and knead in stand mixer in medium speed for 8 minutes. Add butter and knead for more 10 minutes in medium speed, until the dough is smooth. Cover the dough and let to rise in a warm place for 1 hour, until double in volume.

Grease a large pan.

Punch out the air of dough in a lightly floured surface. Do not add so much flour. Let the dough rest for 15 minutes. Divide dough into 10 pieces. Roll out with a rolling pin, fill with oregano and smoke sausage and roll up. Place in the greased pan and let to rise for more 1 hour, until dough double in bulk. Brush the surface with yolk dissolved in water. If you prefer, cover with a mozzarella slice.

Bake in preheated oven 350˚F for about 30 minutes, until is golden brown.

Serve: 10 bread rolls.

Recipe from here.

FRUITS

Versão em Português

Versión en Español

Store the fruits separated by type. Banana with banana, apple with apple, etc. 'Cause one specie of fruit promotes the ripening of another.

CARROT COCONUT CAKE

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Versión en Español

A different carrot cake than we see in Brazil. The carrot is grated, not processed with the other ingredients. It's spicy and has coconut. The dough is very light and tender and the frosting... It's to lick your fingers!

Cup of 200ml

3 eggs separated

1 1/2 cup sugar

1 tsp coconut extract

1 1/2 cup flour

1/4 tsp baking soda

2 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

50g melted butter

100g grated carrot

100g shredded coconut

Coconut Frosting

1 1/2 cup sugar

1 1/2 cup whipped cream

300g sour cream

100g shredded coconut

Directions

Preheat the oven to 350˚F. Grease a 25cm round cake pan. Sift flour, baking soda, baking powder. Stir in cinnamon and nutmeg.

Whip the egg whites. Add yolks one at a time, beating well after each addition. Keep beating, gradually add sugar and then coconut extract. Carefully, fold in dry ingredients. Stir in melted butter. Fold in grated carrot and shredded coconut. Spoon the batter into the pan and bake for 40 minutes.

Coconut Frosting

Combine sugar, whipped cream and sour cream and pour over the warm cake. Sprinkle shredded coconut over the frosting. When the cake is cool, cover and chill for 1 to 3 days. The cake will be wet and the frosting set.

Serve: 10 portions.