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Tag: #desserts

Brigadeiro Cake

Posted on by John Reynolds

brazilian brigadeiro cake with sprinkles

Traditional brigadeiros in Brazil are chocolate fudge balls served in little cupcake flutes and topped with chocolate sprinkles. Like many Brazilian desserts, condensed milk is used as a base. Brigadeiros are considered a “must” at parties, since the bite-sized treats are so delicious and easy to make. They are also highly customizable, since they require only a few simple ingredients. They can be found in various flavors and iterations, including today’s brigadeiro cake. 

Where Do Brigadeiros Come From?

The first Brigadeiros are attributed to Heloísa Nabuco de Oliveira, a confectioner from Rio de Janeiro. During the presidential elections of 1946, Heloisa was an ardent supporter of Eduardo Gomes. Gomes held the military rank of “Brigadier,” and it is thought that Heloisa developed and named the new dessert in his honor. The original name was “doce de brigadeiro,” but it was eventually shortened to just “brigadeiro.”

The classic Brigadeiro has a signature look: small, round balls topped with chocolate sprinkles and served in paper bonbon cups. However, you will find many variations on the theme throughout the country. Like French truffles, Brigadeiros lend themselves to all sorts of flavors and toppings. Coconut is quite popular, as is strawberry, lemon, and various nut mixtures. 

The Brigadeiro recipe can also be applied to larger confections, like pies and cakes. The creamy texture is a perfect frosting for a dense crumb cake or a filling for a silky chocolate pie. Today’s recipe is for a Brigadeiro cake: a moist, two-layer chocolate cake is filled and iced with brigadeiro frosting, then coated in plenty of chocolate sprinkles. 

Brigadeiros vs Truffles vs Fudge

Brigadeiros are quite similar to both truffles and American fudge. However, each of these confections has a slightly different texture due to their ingredients. 

Truffles are made with “ganache,” a mixture of chocolate and heavy cream. Their texture is soft and creamy, and they are often not as sweet as fudge or Brigadeiros. 

Like Brigadeiros, fudge is made with condensed milk and chocolate. However the ratio of chocolate to condensed milk is much higher, and the chocolate takes the form of chips or a chopped bar. The resulting texture is much harder than a truffle or a Brigadeiro.

Brigadeiros typically incorporate butter and powdered chocolate in addition to the condensed milk, which makes them softer than fudge and slightly chewier than truffles. 

Can I Use Cake Mix for Brigadeiro Cake?

Of course! Store-bought cake mixes will be perfectly fine for this recipe, especially if you are in a hurry or don’t want to deal with the extra ingredients. The star of the show is really the Brigadeiro frosting, so make sure you don’t cut corners for that!

Can I Make Brigadeiros Without Condensed Milk?

We have never tried to do this ourselves, but Pies and Tacos has a lovely recipe for a vegan and paleo option for Brigadeiros that incorporates coconut butter, cashew butter, and vegan chocolate chips. Certainly worth a try!

What is Table Cream?

Table cream is a dense, shelf-stable cream that is sold in can or jar form. You can often find it in the international section of the grocery store as Mexican crema or Media Crema. In the can, especially, you will notice a clear liquid above the cream, which tends to settle to the bottom. Before you use the cream, strain off this liquid.

If you do not have table cream, you can substitute heavy cream. You may need to adjust the amount of butter and cornstarch, however, to achieve the desired consistency.  

Brigadeiro Cake 

Ingredients:

For the Brigadeiro Cake

2 cups all purpose flour
¾ cup unsweetened cocoa powder
1.5 cups granulated sugar
1 cup whole milk
½ cup vegetable oil
2 tsp baking soda
1 tsp baking powder
½ tsp salt
3 eggs
1 tsp vanilla extract

For the Frosting

2 14 oz cans of sweetened condensed milk
1 cup table cream with serum strained off (see above)
1 cup whole milk
2 tbsp cornstarch
1 tbsp butter
1.5 cups cocoa powder
Lots of chocolate sprinkles (2-3 cups)

Directions:

  1. Start the frosting. In a saucepan, whisk together your milk, cocoa powder, and cornstarch. Then add in the table cream, condensed milk, and butter.
  2. Heat the mixture over medium heat, stirring constantly. After about 10-15 minutes, you should have a thick consistency similar to mousse or pudding.
  3. Once you have achieved your pudding consistency, remove the brigadeiro cake frosting from the heat. Pour the mixture into a heat safe bowl and cover with cling film. 
  4. Let the mixture cool down to room temperature, then transfer it to the refrigerator and allow it to cool for 1-2 hours. 
  5. While the brigadeiro frosting cools, bake your chocolate cake. Start by preheating the oven to 350 degrees Fahrenheit. 
  6. Grease two 8×2” round cake pans. For easier removal, line the bottom of each pan with parchment paper. 
  7. In a stand mixer, blend flour, sugar, cocoa powder, salt, baking powder, and baking soda.
  8. In a separate bowl, whisk together eggs, vegetable oil, vanilla extract, and milk. 
  9. Add the wet ingredients to the dry ingredients and mix until you have a smooth batter (don’t over mix!). 
  10. Divide the brigadeiro cake batter evenly between your two prepared pans.
  11. Bake in the oven for about 30 minutes or until a knife or toothpick comes out clean when inserted in the middle. 
  12. Let the cakes cool for at least 30 minutes before removing from the pan. 
  13. To frost the cake, place one of the rounds with the flat side up. Scoop a cup or so of your brigadeiro frosting and spread it evenly over the top of the cake.
  14. Place the second brigadeiro cake round on top of the frosted cake again with the flat side up. Spread the remainder of your chocolate frosting on the top and sides of the cake. It does not have to be perfect! You’ll be coating it all with sprinkles, anyway.
  15. Finally, cover your cake liberally with chocolate sprinkles. This can be a little tricky, and you can expect to get some frosting on your hands. If you don’t want to put sprinkles on the sides, just put a good layer over the top. 

Enjoy!

Other recipes to enjoy:

Brazilian Carrot Cake (Bolo de Cenoura)

Posted on by John Reynolds

brazilian carrot cake with ganache topping

Autumn is upon us, and the craving for pumpkin-spice everything has taken a firm hold on us Americans. We seem to put cloves, cinnamon, and nutmeg in just about everything, from coffee drinks to quick breads. In some cases, however, too much spice can distract from the elegance of a primary ingredient. Exhibit A: Brazilian carrot cake. Unlike its American counterpart, this cake relies solely on the moist, sweet flavor of fresh carrots and a beautiful ganache topping to take it to the next level. 

American Carrot Cake vs Brazilian Carrot Cake

American carrot cake tends to be heavily spiced, uses grated carrots, and incorporates a cream cheese or royal icing topping. It is dense and has a chewy, moist texture. In some cases, we even put raisins or nuts in the mix for added texture and sweetness.

Brazilian carrot cake, on the other hand, leaves out the spices and blends all the ingredients together for a smooth batter that is fluffier, but still moist. Instead of cream cheese, it is topped with a silky chocolate ganache. Or, in some cases, it is crowned with a thicker, Brigadeiro-like frosting made from condensed milk and plenty of cocoa powder. 

Both cakes, in our opinion, are delicious. But there is something unique and special about the Brazilian version. Without the warming spices, the carrots take center stage and lend not only a beautiful orange color, but a fresh, earthy taste as well. 

What Pan to Use for Carrot Cake?

You can use any pan you like, but keep in mind that cooking times will vary. A bundt pan makes for a nice presentation, but it can be more challenging to remove it intact if you are a beginner. We like a springform pan, since it is basically fool-proof and bakes a little faster. 

You can easily use this recipe in a muffin tin as well. Again, cooking time will change according to which type of pan you use. To ensure doneness, place a thin knife or toothpick in the center of the batter. If it comes out clean, the cake is done. Try to avoid over-baking, as the batter can become dry and crumbly if it is overdone. 

Do I Have to Blend My Brazilian Carrot Cake?

If you prefer the chewy texture of a traditional American cake, feel free to leave the ingredients unblended. The overall cake will be somewhat denser, but the flavors will be just as good. Just make sure to finely grate your carrots so that they are evenly dispersed throughout the batter (as opposed to sinking to the bottom). 

Butter vs Oil in Cakes

Our carrot cake, like the American version, calls for a good amount of vegetable oil. Since oil remains liquid at room temperature, a cake with oil will (in theory) be more moist. That being said, you can effectively substitute butter in place of oil. 

If using butter for your Brazilian carrot cake, use the same volume of butter you would oil and melt it before use. Be sure to let the melted butter cool a little before mixing it with your eggs, or temper the batter before fully mixing. Interestingly, you may find the texture of your cake to be more “cakey” and less “bready” when using butter in place of oil. 

Brazilian Carrot Cake (Bolo de Cenoura)

Ingredients:

For the cake:

1.5 cups of carrots, peeled and roughly chopped
1 cup vegetable oil
3 large eggs
1.5 cups granulated sugar
2 cups all purpose flour
1 tbsp baking powder
½ tsp salt

For the ganache:

8 oz semi-sweet chocolate (bars or chocolate chips)
1 cup heavy whipping cream

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Grease your cake pan with non-stick spray or a layer of butter and flour.
  3. Sift together flour, baking powder, and salt in a large bowl.
  4. In a blender, put your carrots, oil, eggs, and sugar. Blend until you have a smooth consistency.
  5. Pour the blended ingredients into the dry flour and salt mixture. Mix using a rubber spatula until just incorporated. Try not to over-mix.
  6. Pour the batter into your prepared pan and put on the center rack in the oven
  7. Bake until a toothpick inserted into the center of the batter comes out clean (about 45 minutes for a springform pan).
  8. Let the cake cool completely for about one hour. Then you can make your ganache.
  9. Roughly chop your chocolate (not necessary if using chips) and put it into a heat safe bowl. 
  10. In a small saucepan, heat the cream over medium heat until it begins to simmer. Try not to boil or scald the milk. 
  11. Pour the heated cream over your chocolate and stir gently and consistently until all of the chocolate has melted and you have a smooth, creamy consistency.
  12. Remove your cake from the springform pan and put it on a serving platter. Drizzle your ganache in an even layer over the top. 

Serve your Brazilian carrot cake with a fresh cup of hot coffee or, for a true fall indulgence, a glass of Brazilian mulled wine (quentao de vinho). 

Give the Gift of Churrasco

Looking for the perfect holiday gift for the carnivore in your life? Give the gift of delicious Brazilian churrasco from Texas de Brazil. Visit our online shop for gift cards, kitchen gadgets, wines, and our premium grill packages for your favorite cuts of meat delivered right to your door.

 

Guava Cheesecake

Posted on by John Reynolds

Brazilian Romeu e Juliete Cheesecake Recipe

guava cheesecake on white plate

Brazilian guava cheesecake is a refreshing spin on its American cousin, which typically uses cream cheese and a graham cracker crust. In Brazil, the guava cheesecake uses a dense, salty cheese known as minas gerais. It is paired with a sweet guava paste on top of a crisp, flour-based crust.

The pairing of cheese and guava paste in Brazil is known as Romeu e Juliete. The salty cheese represents Romeo, and the sweet guava is Juliet. Like the passion between Shakespeare’s tragic lovers, savory and sweet are at their pinnacle in this surprising dish. 

Because minas gerais is not readily available in the US, we will be substituting it with another mild-tasting cheese: Mexican queso blanco. You may also substitute it with fresh mozzarella, ricotta, or Brazilian cream cheese.

The guava paste, known as goiabada in Brazil, can be found at most Latin markets or purchased online. When canned, it has a consistency similar to American jellied cranberry sauce. The taste is much less tart, however, with many likening its flavor to a blend between a pineapple and a strawberry.

Gluten Free Guava Cheesecake

Our recipe will be using a flour-based crust, but you can certainly substitute the flour with almond flour or another gluten free alternative. Just be sure to refer to the packaging for portion information. Some gluten free flours, such as coconut flour, require less volume and certain additives (like eggs) for them to work in the same manner as all purpose flour. 

Alternatively, you can simply leave out the crust entirely. Simply slice up a little fresh cheese and alternate it with slices of the sweet guava paste on a cheeseboard for a fast and delicious hors d’oeuvre. Think of it as a Brazilian caprese salad!

Graham Cracker Crust for Guava Cheesecake?

If you prefer a graham cracker crust, go ahead! Remember that the guava paste is very sweet, and the graham cracker crust will only add to the overall sweetness. That being said, a graham cracker crust is much easier and faster to make than a flour crust, so it may be the way to go if you are in a hurry!

To make a simple graham cracker crust, combine 1.5 cups of graham cracker crumbs, ⅓ cup of sugar, and 3 oz of melted butter. Press the mixture into a standard, 8-inch pie plate. Chill for an hour before filling or bake for about 8 minutes at 375 degrees. 

Can I Use Pre-Grated Cheese for Guava Cheesecake?

We don’t recommend using pre-grated or sliced cheese for this recipe, since it may contain additives (like cornstarch) that will affect the overall texture and taste of the dish. 

Guava Cheesecake Recipe (Romeu e Juliete)

Ingredients

For the crust:

1.5 cups all purpose flour
¼ tsp salt
1 oz sugar
⅔ cup butter (unsalted)
1 egg yolk

For the filling:

16 oz fresh queso blanco, cubed or shredded
14 oz sweetened condensed milk (1 can)
3 eggs
1.5 tsp pure vanilla extract
Zest of two limes

For the topping:

1 ¼ cups guava paste
⅓ cups water
1 oz cachaca or spiced rum

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Combine all pie crust ingredients and mix using a stand mixer with the whisk attachment. You can also use your forks or hands to help distribute the butter evenly. Although this crust is a little less fussy than a traditional pie shell, you still want to avoid over mixing.
  3. Spread the crust mixture evenly on the bottom of a cheesecake or spring-form pan. If you have enough crust, spread a little of the mixture up the sides of the pan. 
  4. Put your queso blanco, condensed milk, eggs, vanilla, and lime zest into a blender or food processor. Blend until smooth and thoroughly combined.
  5. Pour the mixture over the crust in your springform pan. Don’t worry about filling the pan to the very top-there is no rising agent, so it shouldn’t spill over. However, you can leave about half an inch of space from the top just to be safe. 
  6. Bake your cake for about 40 minutes (until you can insert a knife and it comes out clean). Put the cake aside to cool for at least one hour. 
  7. When the cake is cool, prepare the topping. Heat a saucepan over medium-low heat. Put in the guava paste and water and heat until the paste is melted and combined with the water. Then, remove the mixture from the heat and stir in the cachaca or spiced rum.
  8. Allow the mixture to cool slightly, then pour it over the cheesecake (still in the spring-form). 
  9. Place the guava cheesecake in its pan in the refrigerator to set overnight. Then, remove it from the spring-form pan and serve with fresh lime zest and wedges for garnish. 

Enjoy!

Give the Gift of Brazil

Give the foodie in your life the present they’ve always wanted: a hand-curated grill package from our online Butcher shop. Premium cuts of meat are delivered right to your door, including our famous picanha, chops, and Brazilian sausages. Visit our shop to find your perfect grill package today.

Brazilian Coconut Custards (Quindim)

Posted on by John Reynolds

Bright yellow Brazilian quindim custards

Quindim are a favorite dessert in Brazil, especially in Salvador de Bahia. They are vibrant yellow in color and have a signature shine that make for an enticing little treat. Their texture is cooling and creamy, perfect for the warm summer months. 

Like many of the beautiful dishes in Bahia, quindim are a blend of African and Portuguese traditions. Egg yolks feature heavily in many Portuguese desserts, while the coconut crust in these sweets is of African influence. 

What Does Quindim Mean in English?

The word quindim is also of African origin. It is derived from dikende, a word from the African Kikongo language that means, roughly, “to act like a young girl.”

While it is uncertain why that particular name was chosen for this dessert, we might assume that it has to do with the quindims’ sweetness. There is an old American nursery rhyme that suggests that girls are made of “sugar and spice and everything nice.” Perhaps there is something similar in the folklore of the Kikongo-speaking nations. 

Making Brazilian Quindim

Whatever the reason, one thing is certain: quindim are delicious. And what’s more, they require only a few ingredients and are quite simple to make. They are traditionally served in individual portions from a ramekin or small ring mold, similar mini flan. Occasionally, you will find them in a full-size cake called a quindão, which is offered in slices. 

The quindim get their vibrant yellow color from egg yolks, of which there are quite a few in this recipe. They also incorporate a good deal of sugar and a flavorful coconut crust. Like many custards, the ingredients are mixed together and baked in a bain marie. 

The bain-marie allows heat to be transferred to the custards slowly, letting them cook through before the crust forms and maintaining a creamy, non-grainy texture. It is a technique applied to many baked custards, like creme brulee. 

Quindim are naturally gluten free, and can also be amended to suit a keto diet (see notes below). 

Brazilian Quindim Recipe

Ingredients:

12 egg yolks, strained through a mesh sieve
1 ¼ cup sweetened coconut flakes
¾ cups coconut milk, unsweetened
1 cup granulated sugar
1 tsp real vanilla extract or almond extract

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Grease a standard muffin tin, mini flan tin, or 12 ramekins with unsalted butter or nonstick spray. Add sugar in each container to coat and then a little extra in the bottoms.
  3. In a small bowl, combine the coconut flakes and coconut milk. Let stand while you proceed to the next step.
  4. Put the sieved egg yolks, vanilla extract, and sugar in the bowl of a stand mixer. Beat on medium speed until the mixture is pale yellow and foamy in texture.
  5. Now add your coconut flakes and coconut milk and mix on low speed to combine.
  6. Pour mixture into prepared muffin tin, mini flan tin, or ramekins. Fill each to about ¾ full.
  7. Place your muffin tin or ramekin in a bain-marie. This is, essentially, a hot water bath. Find a large casserole that your tin or ramekins can fit inside and fill it with water about halfway up the custards.
  8. Bake the coconut custards in the bain marie for 30 minutes. Insert a toothpick or sharp knife in the center of one to check for doneness. If the custard is still liquid, bake for an additional ten minutes.
  9. Remove the quindim from the oven and let it cool. You can serve it directly from the ramekins, but it is better to invert them onto a plate to show off that glossy, sugary topping. Use a cookie sheet to flip your muffin or flan tins before transferring to individual plates.

Recipe Notes:

To make keto-friendly quindim, replace the sweetened coconut flakes with unsweetened shredded coconut. Substitute monk fruit sweetener for the granulated sugar, and you’ll be good to go! 

Other sweet Brazilian recipes to try:

Visit Texas de Brazil for Authentic Brazilian Cuisine

Stop by one of our 50+ locations to sample authentic Brazilian churrasco dishes, from spit-grilled picanha to our melt-in-your-mouth Brazilian cheese bread. Or, go online to our Butcher Shop to get our signature meats delivered right to your door. 

Brazilian Sweet Corn Pudding (Curau de Milho)

Posted on by John Reynolds

Corn Pudding from Brazil

Brazilian sweet corn pudding in red dish with cinnamon stick

The Festas Juninas are fast approaching, and no celebration would be complete without curau. Creamy, sweet, and refreshing, this corn pudding is both delicious and very simple to make. 

Like many festivals in Brazil, the Festas Juninas have their roots in Catholicism. Also known as the Festas de São João, the celebrations are meant to honor John the Baptist and thank him for the rainy season. The festas are likewise an homage to rural traditions and incorporate various costumes, food, and music. 

The Festas coincide with Brazil’s second harvest of sweet corn, so it is no surprise that corn-based dishes feature heavily during the celebrations. Popcorn, cornmeal cakes, and sweet corn pudding are especial favorites and pair beautifully with a warm glass of spiced quentao (Brazilian mulled wine). 

Corn in Brazil

Along with products like coffee, beef, rice, and sugar, corn is one of Brazil’s most important crops in terms of exports. In fact, after the US and China, it is the third largest producer of sweet corn in the world.

Most producers of corn, including the US, have one main crop per season. Brazil, however, is able to harvest three separate crops in different regions and at different times of the year. 

  • The first crop is planted in the Southern region of Brazil between September and October. It is harvested between February and May. This crop is the highest yielding of the three, producing about 100 bushels per acre on average. Once the corn of the first crop has been harvested, it is typically rotated with wheat. 
  • The second corn crop in Brazil is called safrinha, meaning “little harvest” in Portuguese. This is planted in the Midwest after the soybeans have been processed, usually between the months of January and April. It is harvested between June and August and constitutes Brazil’s largest crop in terms of exports, although overall yields are typically smaller than the first crop. 
  • The third Brazilian corn crop was not officially recognized until 2018. There is a smaller but appreciable yield in the North and Northeast region of the country, which is planted from April to September and harvested between October and December. 

Unsurprisingly, corn is a key ingredient in many traditional Brazilian dishes, from cornmeal cake at breakfast to savory pamonhas stuffed with sausage or beef. This corn pudding recipe also incorporates another favorite Brazilian ingredient: sweetened condensed milk. 

How to Make Brazilian Sweet Corn Pudding (Curau de Milho)

Ingredients:

12 oz fresh corn kernels* (about 8 medium-sized ears)
4 cups whole milk
1/4 cup sweetened condensed milk
1.5 tablespoons butter
¼ tsp salt
Ground cinnamon

Directions:

  1. Put the fresh corn kernels and whole milk in a blender and blend until well combined. 
  2. Pass the blended corn and milk mixture through a large sieve to remove any pulp.
  3. Heat a saucepan over medium high heat. Put your corn and milk mixture into the pot, along with your butter, condensed milk, and salt. 
  4. Cook over medium heat (stirring occasionally) until the mixture is thickened, with a creamy, pudding-like consistency. This should take 20-30 minutes.
  5. Pour the corn pudding into serving cups and chill for at least one hour.
  6. Dust with ground cinnamon before serving. 

Celebrate with Texas de Brazil

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Brazilian Cinnamon Sugar Beignets (Bolinhos de Chuva)

Posted on by John Reynolds

Brazilian cinnamon sugar beignets or bolinhos de chuva

There is a Brazilian version of nearly every dessert you can think of, and donuts are no exception. These bolinhos de chuva are actually closer to a Southern beignet: crisp and golden on the outside, fluffy on the inside, and rolled in a generous coating of cinnamon sugar. 

Meaning of Bolinho de Chuva in English

These Brazilian fritters get their name from their signature, tear-drop shape. “Chuva” means rain, or raindrops in Portuguese. The word “bolinho” has numerous translations, from “cookie” to “scone.” It is also used to describe a kind of croquette. Bolinhos de bacalhau, for example, are a croquette made from salted cod and a favorite street food during Carnival. 

Beignet vs Donut

We are comparing these bolinhos de chuva to American beignets as opposed to donuts. The difference between a donut and a beignet lies predominantly in the texture, which is due to a slight variation in preparation and ingredients.

Beignets have fewer eggs than donuts and have a lighter, airier texture. They are also traditionally square-shaped and dusted with confectioner’s sugar. Donuts have a signature ring shape, are chewier in texture, and glazed to finish. 

You will notice that, unlike either an American beignet or donut, these Brazilian bolinhos de chuva do not contain yeast. Instead, the leavening agent used is baking powder. Yeast-free beignets do not require any time to rise and come together in as little as fifteen minutes.

Brazilian Beignets Recipe (Bolinhos de Chuva)

Ingredients:

2 tablespoons butter, softened
2 large eggs, room temperature
⅔ cup granulated sugar
1.5 tbsp baking powder
½ tsp salt
½ tsp vanilla extract
1 cup milk
4 cups all purpose flour
Vegetable oil
Cinnamon sugar for coating

Directions:

  1. Heat a large pot of about 3-4 cups of vegetable oil over medium-high heat. (If using a deep-fryer, heat to about 350-360 degrees Fahrenheit).
  2. Prepare a dish with a mixture of cinnamon and sugar. Start with about two tablespoons of cinnamon and ¼ cup of granulated sugar. If you need more, you can always make extra.
  3. Combine flour, baking powder, and salt in a large mixing bowl.
  4. In a separate bowl, whisk butter and sugar until thoroughly combined. Add the eggs, milk, and vanilla extract. Mix to combine.
  5. Pour the egg mixture over the flour mixture and mix to form an even dough. It should be a fairly soft dough, like chocolate chip cookie dough.
  6. Check the temperature of your oil. If you do not have an oil thermometer, you can test the oil with a small amount of your dough. It should bubble as soon as it hits the oil but there should be no smoke.
  7. When the oil is ready, form your bolinhos de chuva using two regular soup spoons. Scoop a good amount onto one and then push this out into the oil using the other spoon.
  8. Fry in batches of six or so. When the beignets are golden brown, remove with a slotted spoon and roll immediately in your cinnamon sugar mixture.

Serve right away plain or with your favorite dipping sauce. These taste especially good with raspberry jam or dulce de leche.

Enjoy!

More delicious recipes to try:

Texas de Brazil Picanha at Home

Did you know you can now enjoy Texas de Brazil’s signature meats at home? Our online Butcher Shop features curated boxes and a la carte options delivered right to your door. Visit our site to purchase premium cuts of spiced picanha, rack of lamb, pork chops, or our signature smoked Brazilian sausages. 

Brazilian Fried Bananas With Cinnamon Sugar

Posted on by John Reynolds

Texas de Brazil Pan-Fried Cinnamon Bananas

fried bananas with cinnamon sugar glaze

Fried bananas are one of the more popular side items at Texas de Brazil, and for good reason. They have all the flavor and crispy indulgence of a churro, but the added creaminess of a perfectly ripe banana. A Brazilian fried banana coated with cinnamon sugar is so delicious, you’ll forget it’s relatively healthy, too!

Fried bananas are also ridiculously easy to make and require just four ingredients: butter, cinnamon, sugar and, of course, bananas.

How to Choose a Ripe Banana

For this recipe, you want bananas that are just ripe. They are easier to handle and the texture will soften up as you cook them. An over-ripe banana tends to go mushy when heated.

If you are going to be using your bananas right away, select bananas that have no traces of green on the peel. They should be a vibrant yellow with a few brown spots. Brown spots are different from bruises, which happen when the fruit has been dropped or handled too roughly. 

If you won’t be eating your bananas immediately, choose some with a little green on them. They will still ripen relatively quickly (1-2 days). You can further delay the ripening process by refrigerating the bananas. The peel will turn brown, but the fruit inside will be completely fine. Let the bananas come to room temperature before frying them. 

How to Speed Up Banana Ripening

If you change your mind and decide you need to make fried bananas immediately (it definitely happens), you can put your bananas in an open paper bag and leave it in a warm, dry area. Closing the bag will speed up the process even further. Bananas emit ethylene gas as a signal to ripen, and an enclosed space increases the gas’s concentration.

Can You Freeze Bananas?

Yes, whole bananas freeze very well. Freeze them with the skin on and they will keep for up to three months. Because the texture is somewhat softer and mushier with thawed bananas, these are often best suited to things like baked goods and smoothies. 

Brazilian Fried Bananas with Cinnamon Sugar

Ingredients:

4 tablespoons butter
¼ cup granulated sugar
1 tablespoon cinnamon
¼ tsp vanilla extract
Pinch of salt
4 ripe bananas 

Directions:

  1. Melt two tablespoons of butter in the microwave. Mix in ¼ tsp vanilla extract and a pinch of salt.
  2. Mix the cinnamon and sugar and put it on a large plate.
  3. Peel the bananas and brush each with the melted butter and vanilla mixture. Roll the bananas in the cinnamon sugar mixture.
  4. Melt the remaining butter in a skillet over medium-high heat.
  5. Add bananas and fry on each side until caramelized on all sides. Sprinkle with additional cinnamon sugar, if desired, and serve warm.

What to Eat with Fried Bananas

These cinnamon sugar bananas are perfectly delicious all on their own. However, they also make an exceptionally indulgent topping for ice cream sundaes and other desserts. If you’re in the neighborhood of one of Texas de Brazil’s 50+ locations, stop by and try pairing the fried bananas with one of our Brazilian papaya cream desserts. 

Condensed Milk Desserts in Brazil

Posted on by John Reynolds

3 Simple Sweet Tooth Recipes Using Condensed Milk

Brazilians love their desserts, and the variety and sheer number of treats to be found can be as overwhelming and dazzling as Rio’s Carnival. Despite the variety of desserts, however, there is one, single ingredient that tends to appear more than most: condensed milk. 

It is easy to understand why condensed milk features so heavily in Brazilian desserts. On its own, it is sweet and silky. Paired with other ingredients, it lends a smooth, fudgy texture to a bite sized treat. It is also inexpensive and does not need to be refrigerated. 

The following are five easy recipes you can make at home using condensed milk and a few other simple ingredients. All can be made ahead of time and frozen for added convenience.

Brigadeiros Recipe

Brazilian chocolate ball desserts in paper cups
Brigadeiros (served in little paper cups) are popular at children’s parties.

 

Brigadeiros are one of Brazil’s most favorite sweet treats.They are named after Brigadier General Eduardo Gomes, a Brazilian political leader during the 1940s. This recipe was practical at the time, since it did not contain any wartime rationed ingredients like eggs or milk.

Today, it is an especially favorite at children’s parties. 

Ingredients:

1 can (14 oz) sweetened condensed milk
3 tablespoons Dutch cocoa powder
1 tablespoon unsalted butter
1/2 cup chocolate sprinkles
Pinch of salt
Paper candy cups

Instructions:

  1. Grease a casserole dish or other non-stick baking dish
  2. Heat your condensed milk, butter, and cocoa powder in a small saucepan over medium heat. Stir until butter is melted and the mixture is slightly thickened (10-15 minutes). 
  3. Add a pinch of salt and stir.
  4. Pour the mixture into the greased baking dish.
  5. Refrigerate for one hour.
  6. Pour your sprinkles onto a large plate for easy coating.
  7. Using a small, 1.57” ice cream scoop or melon baller, scoop out the hardened mixture and roll each scoop into a smooth ball with your hands. 
  8. Toss each ball into the dish with chocolate sprinkles until they are evenly coated.
  9. Put each ball into a candy cup and refrigerate until ready to serve. 

Rabanada Recipe (Brazilian French Toast)

fried Brazilian french toast slices with cinnamon sugar
Rabanadas are Brazil’s version of French toast.

 

In America, French toast is traditionally made with milk and eggs and eaten with syrup for breakfast. In Brazil, a similar version is made but with condensed milk and lots of cinnamon sugar. It is eaten for dessert or an afternoon snack, instead of as a morning meal. 

Ingredients:

1 loaf of bread (preferably stale)
6 oz sweetened condensed milk
3 eggs, room temperature
½ tsp cinnamon
¼ cup granulated sugar
1 tsp vanilla extract
¼ tsp salt
Vegetable oil

Directions:

  1. Slice bread into 1-inch slices.
  2. In a small bowl, mix together eggs, condensed milk, vanilla extract, and salt.
  3. Soak each piece of bread on both sides and transfer to a baking dish. 
  4. Pour any unused mixture over the slices. Cover with cling film and refrigerate for 3 hours or up to overnight.
  5. When the bread has soaked up all the mixture, preheat a skillet for medium heat. 
  6. Mix your cinnamon and sugar and put it on a large plate. 
  7. Add vegetable oil to the skillet.
  8. Remove a slice of soaked bread from the egg mixture and drain off any excess. Fry in oil for 2-3 minutes per side, until cooked through and golden brown. 
  9. Immediately after frying, coat each slice in the cinnamon sugar mixture and transfer to a paper towel lined plate or cooling rack. 

Cajuzinho Recipe (Brazilian Cashew Bites)

Brazilian peanut candy bites rolled in sugar
Cajuzinhos are like a peanut variation of the Brigadeiro.

 

Like Brigadeiros, these bite-sized treats are popular at children’s birthday parties. The name translates to “little cashew,” since they were originally made using ground cashews. Today, however, they are more commonly made with peanuts. 

This recipe is very similar to Brigadeiros, but incorporates crushed peanuts and a sugar coating rather than sprinkles.

Ingredients:

1 can (14 oz) sweetened condensed milk
1 tablespoon Dutch cocoa powder
3 tablespoons ground, roasted peanuts (unsalted)
1 tablespoon unsalted butter
Granulated sugar
Pinch of salt
Paper candy cups

Directions:

  1. Grease a baking dish or glass bowl. 
  2. Heat condensed milk, butter, cocoa powder, salt, and ground peanuts in a saucepan over medium heat. Stir until thickened (10-15 minutes).
  3. Pour mixture into the glass dish or bowl.
  4. Refrigerate for one hour, or until hardened. 
  5. Scoop out bite sized-amounts with a spoon or ice cream scoop and roll into balls. Coat in granulated sugar and put in candy cups.
  6. Garnish with a whole roasted peanut. 
  7. Refrigerate until ready to serve.

Main Course is Covered at Texas de Brazil

Plan a truly unforgettable party by pairing one of these sweet Brazilian recipes with a traditional churrasco dinner. You can now prepare authentic dishes at home with one of Texas de Brazil’s grill packages. From a la carte options to hand-curated boxes, you can enjoy the premium flavors of Brazil delivered right to your home. Go online today to order yours and get ready for barbecue season. 

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