Coconut-Pineapple Tres Leches Cake

My friends know that I have a slight obsession with Tres Leches Cake. It is one of my favorite cakes and it reminds me of the days I used to live in San Diego, California – where I got to try it for the first time. It was love at the first bite.

Moist and decadent, this fairly easy cake is thought to be “too sweet” for some (not for me!).

So, in an effort to please all kinds of crowds, I decided to come up with a variation. My Coconut-Pineapple Tres Leches has diced canned pineapple for a slightly refreshing twist, and also coconut milk and shredded coconut flakes - piña colada fans will appreciate this version.

So, if you are feeling tropical these days - and you are in total denial that fall is here – keep the summer vibes alive and try this delicious recipe. After all, we can’t live out only on pumping dishes, right?! Enjoy!

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Top 5 Brazilian Cookbooks of 2019

The cookbook, Cooking with a Brazilian Twist, by Cynthia Presser, was ranked among the 5 best Brazilian cookbooks of 2019.

To read all the reviews and the other publications mentioned, please click on the link below.

https://www.village-bakery.com/best-brazilian-cookbooks/

Tofu Moqueca (Moqueca de Tofu)

As I mentioned in a previous post, I have been experimenting with vegan cuisine since I went on a 21-day vegan/gluten-free cleanse. I have also previously shared how wonderful I felt during and right after the cleanse: my energy levels increased tremendously, I dropped a few pounds, and even my thoughts were sharper… I just felt really great overall! 

The cleanse is long over, but it made me decide to eat vegan at least a couple of times a week (I cannot do more than that because I get super bored!!). So, evidently, a few recipes have been developed along the way (and I promise to become better at posting them).

Since I started this process, I have tried many vegan and plant-based recipes and, in my humble opinion, not all recipes are necessarily vegan adaptable. Be aware when you see titles like “Vegan Alfredo” or “Cashew Ricotta”. Some recipes and some cuisine genres (especially Italian and French) should be left alone.

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Apple and Dulce de Leche Pie (Torta de Maçã com Doce de Leite)

Thanksgiving is a time for traditional food, but that doesn’t mean that sometimes people aren’t willing to welcome some less traditional versions of some of the classics.

My Apple and Dulce de Leche Pie is a great example of a more modern version of the classic. As per usual, my pie received a South American twist to celebrate my multi-culture household!

The thick layer of dulce de leche adds richness and it balances out the tangy apples in a beautiful way. To top it off, nice and creamy perfectly whipped cream. What not to love about it?

Wishing everyone a wonderful Thanksgiving ~ XOXO~ Cynthia

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Savory Pumpkin Cake (Torta Salgada de Abóbora)

Fall is here, and cooking with pumpkin is in full effect at my house! With that wonderful squash, I make everyday kind of dishes as well as more special dishes or “party” food.

Perfect for any occasion, this moist and fluffy savory cake can be sliced and served as an appetizer, or as a meal itself with a side salad - arugula would be great.

Last week, I made this recipe for a party. It was served sliced, at room temperature, as an appetizer. As per usual, I made a very traditional Brazilian version, using typical ingredients from Brazil - simply because I love to display (and introduce) those flavors to my American friends. People really enjoyed!

I used carne-seca (traditional Brazilian Jerk beef) for the filling, but do not think that you must do the same. This is a very versatile cake, and the filling can be any of your choice. I think that Bolognese, shredded chicken with tomatoes, or a mix of sautéed vegetables would taste wonderful!

The cake method could not be any easier: all ingredients are blended together, then the mashed pumpkin is folded in. That’s it!

With traditional Brazilian filling, or with your choice of filling, I can guarantee that this delicious savory cake will satisfy your fall cravings! Take a look…

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Vegan Butternut Squash Quibebe with Garbanzo Beans and Coconut Milk (Quibebe com Grão de Bico e Leite de Coco)

The development of this vegan version of a traditional Brazilian dish (as well as, other traditional recipes from Brazil that I promise to start releasing soon) has a story behind it. In fact, it’s a story that makes me feel quite proud of myself.

At the beginning of last summer, my husband and I got to go on a fantastic vacation in Australia – which included visiting my sister and meeting my brother-in-law. We had an amazing two weeks down under – and the food and wine were among the highlights of the trip. For two weeks, we ate delicious food, we drank delightful wines, we saw beautiful places, and we did not exercise. It was awesome!

Although, when I got back to the US, I was feeling the consequences of my (very worthy) time of indulgences. I was swollen, bloated, and my energy levels were low.

Read more: Vegan Butternut Squash Quibebe with Garbanzo Beans and Coconut Milk (Quibebe com Grão de Bico e...

Creamy Rice with Shrimp and Hearts-of-Palm (Arroz Cremoso com Camarão e Palmito)

Velvety and creamy, loaded with sweet shrimp and mildly tangy hearts-of-palm, with just a hint of citrus, this recipe is one that I am proud to have created from scratch. I try to always solely post recipes that are delicious and, also, relate to my background; but occasionally, I dare to say that I created a simply incredibly flavorful dish, that also reflects some of the most amazing tastes of Brazilian cuisine. This time, it is the case.

I am not going to call my Creamy Rice with Shrimp and Hearts-of-Palm an easy recipe – it involves many steps, but they are all very achievable. I promise it is not difficult. Here is what I am begging you: MAKE THIS! YOU WILL LOVE IT!

Enough said.

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Coconut-Chicken Brazilian Yuca Pot Pie (Escondidinho de Frango com Leite de Coco)

Looking at the picture, probably not many people would believe that this is a very popular Brazilian bar food item. In fact, it’s one of my favorite appetizers! 

If you have been following my recipes for awhile, you may have noticed that I shared several different versions of this dish – two of them using shrimp, one using Brazilian jerk beef, and the latest with chicken and coconut milk. Yes, I do love this dish and all its versions! And yes, it is bar food that requires utensils… But I can explain.

In Brazil, bars are set up differently than here. Rarely people stand around just ordering drinks. These places, called “botecos”, are filled up with tables and chairs, and food is part of the experience. Food in the “botecos” is usually heavy, fried, and portions are big enough to be shared - exactly the kind of stuff people crave after consuming alcohol. So, everyone shares a bunch of different things. When I am in Brazil, having bar food at “botecos” is one of my favorite activities!

So, please meet my Coconut-Chicken Brazilian Yuca Pot Pie (Escondidinho de Frango com Leite de Coco). Normally, this dish doesn’t have coconut milk, but I decided to jazz it up for fun, and it turned out very tasty! 

Besides coconut milk, I added a bit of red palm oil for an extra layer of aromatics – and gorgeous color – but you can skip if you cannot find the exotic ingredient. The yuca purée tops the sauce, hiding the deliciousness – therefore, the name which literally translates to “Coconut Milk-Chicken Little Hidden One”. I decided to make it simpler and I rebaptized this version as Coconut-Chicken Brazilian Yuca Pot Pie (I think it looks like a cross in between a pot pie and a Sheppard’s pie). 

If you are short in time, skip the ramekins and assemble the dish into a large oven-proof dish. Invite your friends over to share, just as if you were in a Brazilian “boteco”. Bom apetite!

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Brazilian Chocolate Fudge Cup (Brigadeiro de Copinho)

In the past few years, our beloved Brazilian chocolate fudge balls, the famous Brigadeiro, has gotten a new version! This has happened recently, and I got to know about it during one of my visits there, and honestly, this is quite a genius!

Brigadeiro is an extremely popular Brazilian bonbon. Delicious, creamy, irresistible, decadent – I could keep going with more adjectives here – this famed dessert is also very easy to make! But there is a trick: rolling the mixture into little balls can take a long time. So, I guess to make the process faster – and possibly to jazz up the presentation – somebody had the idea of pouring the mixture into small dessert cups and serve it with a spoon. It looks like a mousse and it has the texture of soft fudge. And it is just as irresistible as the original version.

Cover the top with chocolate sprinkles (I like to buy the real chocolate sprinkles, not the fake sugary versions), or sprinkle with other delicious things: nuts, coconut flakes, or anything that you like to combine with chocolate (bacon?). Adults and kids will love it!

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Strawberry Mousse Pie (Torta Mousse de Morango)

We are having an unusually colder beginning of Spring down here in Florida and, as I notice plenty of people praising this weird weather, I find myself on the opposite side: all I am craving are those regular warmer days! Guess what gives me hope? Florida strawberries! And yes, I am having a lot of fun with our early strawberry season. 

Last week, I made those scrumptious Strawberry Bonbons and they were rich, creamy, and so delightful… Just like the flavors of my childhood in Brazil. So, this week, I wanted to have a lighter dessert, and my Strawberry Mousse Pie sounded like the perfect choice!

This pie has an incredible fluffy filling with a very good balance of sweetness and tartness. The sauce on top is like a strawberry explosion, with just the right amount of chunkiness. The crust is right up my alley: a ridiculously easy Graham cracker base that gives the perfect crunchy texture that this pie needs. 

All that I can think of at the moment are warmer Spring days spent by the pool. A slice of my Strawberry Mousse Pie and a glass of Prosecco to bring the word perfection to my daydream. I hope you enjoy!

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