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I am lucky to have friends from who I learn a lot. For instance, this girl who I’ve been friends with since forever, Flávia. We’re always exchanging recipes, recommending books, and impressions about life in general. For today, we have the example of peanut milk.
In the way I prepare it, it’s takes about one day. In her way, it’s only a couple of minutes – which comes in handy when I have a cake baking and suddenly remember I don’t have milk for the frosting.


 

It's been a couple months since I have diminished the consumption of dairy and eggs at home. That's for no specific reason, I just don't feel much like eating those. Besides, they are extremely perishable. It's not something I can buy and leave in the fridge for three hundred years to consume once in a while (I mean, I even could do that with eggs, but anyway). So, in part for these reasons, in part for the challenge of preparing good food without these ingredients - which are in practically every recipe - I kind of stopped buying them.
Funny thing is it takes quite a while for one to think about cooking in fact without dairy or eggs. Mostly we use the same old recipes adapted with substitutes. So I kept experimenting, trying ways to prepare vegetable milk, and today I share what became my basic recipe to make it with nuts.


It's been at least one or two Summers since I've been willing to post a recipe for popsicles, I don't recall it precisely.

In the meantime I have been thinking of how to make popsicles that won't come out as ice blocks, but that also won't give me too much trouble (by which I mean: don't require a stand mixer, or re-stirring every 30 minutes) nor take weird industrialized ingredients.

Hummm. How to make it simple?

Well, I have found out a few things about this process through trial and error, and I think finally I can share a "formula", as I did with the crunchy bars. Although, before I jump into the recipe, I would like to tell that I have been interviewed by Melanie Moreira for the site Receitas sem fronteiras, talking a bit about the ways that lead me to the kitchen. It is only available in Portuguese, but if you want to check out anyway, click here.

The picture illustrating the interview is by Nicole Samperi.

Are you feeling like going to the kitchen too? :)


I don't know about you, but I am a person who likes food. Really.

It gives me severe bad mood if I get hungry/ crave for food, and have nothing to nibble.

And the plot thickens, as I've been in this healthy-eating-well wave.

Because sometimes I could give it a way having snacks at any bakery down the street, but I haven't been feeling like it lately (besides, each little bite you buy around São Paulo represents a significant percentage of one's monthly budget).

So, in May 2012, gathering information here and there and testing a little, I found myself happy about a recipe/ formula that I came up with for oatmeal granola bars.

You see: they are just the way I like it. Crunchy, and accepting a wide variation of ingredients.

The point is: if I'm hungry, I urge for something savory. And that is just not possible with the recipe mentioned.

There are some options of savory bars being sold out there. But I heard that mostly they taste weird.

Anyway, there are possible.

So, there goes Flora looking in the internet for savory energy bars recipes. But they are not easy to find, not at all.


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Praliné topped cookies

05/06/2014 - 2 Comments - Recipes | Peanut, Cookies

Do you know that feeling when you see a great idea, but so good you wish it was yours?

Here's one example. When I read the title of that post at Technicolor Kitchen, I got excited.

And the picture helps it.

Anyway, I did not use the same recipe Patricia did, because I thought these butter cookies and our regular praliné (actually, pé de moleque, as I wrote in here) would fit my taste better.

Truth be told, it's not convenient to eat these cookies, they splatter crumbs in every possible direction - but oh, are they yummy! The trick here is to bake real small cookies and drop tiny bits of pralinée on top, so that you can eat one cookie in one bite, and look like a civilized person.


2

Party time! - Panettone

05/06/2014 - 2 Comments - Recipes | Peanut, Walnuts, Bread, Raisins

 

Well, since christmas is around the corner and panettone is a tradition, here it goes.

In my opinion, it makes for great gifts.

I made it a bit different, but used Susan's recipe as a guide


So, what do we have here?

A boyfriend's birthday, a huge jar of dulce de leche from Minas (I think it was 500g, maybe more), and some great peanuts.

For me, it seemed like a good idea to turn it all into a cinnamon cake filled with a peanut crispy and dulce de leche. I adapted this recipe for the cake dough, which came out a bit too dry, but even so it tasted nice, and the result was the cake in the pictures.


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Suddenly, pralinés*

05/06/2014 - 0 Comments - Recipes | Peanut

Sometimes I have a sudden craving for something sweet.

And I can't think of anything else, until I eat the darn sweet. Even if it's a lame toffee candy.

It was already 10pm, and I looked around to find out what ingredients I had with the potential to transform themselves into an express dessert.

The peanut jar didn't leave no doubts: pralinés*.

*Well, actually these are not pralinés. They are a traditional Brazilian sweet named "pé de moleque".


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Peanut butter chocolate cups

05/06/2014 - 0 Comments - Recipes | Peanut, Chocolate

Remember reese's?

These were supposed to be like them. Here is where I got the recipe.

I think it didn't really come out similar to reese's, but it was good.

And people here said they don't mind that I keep trying until I reach the perfect recipe. :P

For 12 cups, I used:

2 1/2 cups semi sweet chocolate chips

(it is the same if you buy a big chocolate bar and chop it yourself)

1 cup peanut butter

1/2 cup confectioners sugar, sifted

6 graham crackers, crushed

1 teaspoon salt

Obs: I measure 240ml/8oz for each cup.

First, I melted 1 1/2 cup chocolate in a water bath. It is important to do it slowly and never let the water boil. If it is the case, it's better to turn off the heat.

I lined 12 muffin tins with paper liners, and then painted the sides and bottoms of the liners with chocolate, using the back of a spoon.

I left them in the fridge for 5 minutes to harden a bit, then reinforced the side layer.

I took them back to the fridge for 20 minutes, meanwhile I got the butter filling ready.

Go ahead and guess how to do it?

You just mix everything together until smooth. Tah-dah!

I divided the peanut butter filling into 12 equal parts and placed it inside the chocolate shells. Melted the remaining chocolate and poured it with a spoon over each cup to close them.

I got a little mixed up, because at first I thought the sides of the shells were too thin.

Then it seemed like the paper wouldn't come out later, and ohmygoodheavens.

But it worked wonders, really.

When I try it again, I'll come to the blog and let you know! :)


Yesterday I had picnic with some friends at ibirapuera park.
I baked some cookies to bring. They were pretty ugly, but tasted nice.
Next time I'll give more attention to they're appearance...