Tuesday, November 25, 2014

Brazilian Chocolate Fudge Flan (Brigadeirão)

Does anyone still use Pinterest? I sure do and have been having great luck with delicious recipes lately! This is one I've had in my folder for quite a while and since it's easy and ingredients I had on hand I decided why not? If you love chocolate truffles you'll LOVE this! You know how they melt in your mouth? Yeah, that! It's pretty rich and creamy (like a thick pudding) so you won't need a large slice, so I think this would serve 15 well. I served it with whipped cream.

Brazilian Chocolate Fudge Flan
adapted from Brazil To You

14 oz sweetened condensed milk
14 oz whole milk
1 cup unsweetened cocoa powder
1/3 cup sugar
1/2 tablespoon plus 1/2 teaspoon cornstarch
1 tablespoon plus 1 teaspoon unsalted butter, melted
4 large eggs, at room temperature
1 tablespoon vanilla extract
A dash of salt
Whipped cream

Pre-heat the oven to 350º F. Spray a bundt pan with nonstick spray.
Blend together well the condensed milk, the whole milk, cocoa, sugar, cornstarch, butter, eggs, vanilla, and salt. Pour mixture into the prepared pan.
Bake in Bain-Marie for about 40 minutes (I placed my bundt pan inside of a large glass baking dish with water poured into the glass dish until it reached half way up the bundt pan.).
Let cool on a rack and then refrigerate for about 2-4 hours or longer.
Unmold carefully,  cut and serve with whipped cream.

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Thursday, November 13, 2014

Gluten Free Pumpkin Spiced Pecan Glazed Donuts

For the longest time I've had my new donut pans...but it wasn't until I found a great sale on pumpkin that I decided to give them a try. I made these cake like pumpkin donuts with glaze and pecans. Ohhh were they delicious! So delicious, they didn't last the day with my family.

I did try out my mini donut pan, but found this batter to be too thick to put in a tiny space so I much preferred to use my bigger pan.

Gluten Free Pumpkin Spiced Pecan Glazed Donuts
Makes about 18 regular sized donuts. Adapted from Food by Teva and Pure 2 Raw

2-1/2 cups gluten free flour mix (such as this one)
1 cup light brown sugar
1/4 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 eggs, beaten
1/2 cup canola oil
1 (14-oz) can pumpkin
2 teaspoons vanilla extract

Preheat the oven to 350ºF. Lightly oil a donut pan and set aside.
In a large mixing bowl, whisk together the flour, brown sugar, sugar, baking soda, xanthan gum, salt and spices.
Add in the eggs, oil, pumpkin and vanilla. Beat well for two minutes. The batter will be smooth and a little sticky.
Spoon the batter into the donut pan, filling almost to the top. Smooth the tops with wet fingers. Bake in the center of the oven for 18 minutes, until firm but slightly springy to the touch.
When the donuts are cool enough to handle, loosen the sides and remove from the pan. Place the donuts on a cooling rack. Glaze and sprinkle with nuts.

Glazed Pecan Topping

1 Cup pecans, ground

Cinnamon Sugar Glaze:
1 cup powdered sugar
1 1/2 tablespoons milk
1/2 teaspoon ground cinnamon

Place on cinnamon sugar glaze into a bowl and stir till combined. Grab a donut and dip into your cinnamon glaze then sprinkle with pecans. Allow to dry.

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