You know you’ve been blogging for too long when you’ve got several focaccia recipes in your site…  Granted, I had no intention of trying a new recipe. Instead, for our Halloween party I was set on using one of my tried and true blogged about not too long ago. However, in typical Sally fashion, I never bothered to check the recipe the day before.  I knew I would be up very early and c’mon, how long can a focaccia dough take?  It turns out that very long. For the recipe I had in mind, the dough goes through a fermentation overnight in the fridge. Bummer.  A quick plan B was set into motion, and a frantic calm and collected google search took me to one of Anne Burrell’s recipes from years ago. Not surprising when Anne is concerned, her focaccia calls for a substantial amount of olive oil, more than any other I’ve ever made.  I actually cut the amount a little and it was still delicious and with a crust that left our guests going back for seconds. And thirds. A very simple recipe to put together even if you decide to bake focaccia on a whim.

Anne Burrell Focaccia

(slightly modified from Food TV Network)

1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading
1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
2 tsp Herbes de Provence
3/4  cup extra-virgin olive oil, divided (1/2 cup + 1/4 cup)
a little more olive oil for a final drizzle on top

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low-speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the remaining 1/4  cup olive oil. Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough.

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and Herbes de Provence, then lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.


to print the recipe, click here


Comments: Anne Burrell’s original version calls for a full cup of olive oil, half of it for the dough and half poured on the baking sheet. I simply could not bring myself to use so much oil, so I wrote the recipe with 3/4 cup total, but it could have been just a little less than that.  It was still decadent. You know how a good croissant leaves your fingers a bit coated with butter?  This focaccia will do the same. As Anne likes to say… accept it and move on.  Also, my personal advice for the move on part: increase your running distance a little bit next day, or add a few more push-ups and bicep curls to your routine…


This recipe is not:







South-Beach friendly



However, it is MIGHTY TASTY! 


Anne Burrell Focaccia2

ONE YEAR AGO: Double Chocolate and Mint Cookies

TWO YEARS AGO: Cappuccino Panna Cotta

THREE YEARS AGO: Chicken Parmigiana, the Thriller

FOUR YEARS AGO: Wild Mushroom Risotto

FIVE YEARS AGO: Tartine Bread:  Basic Country Loaf 

SIX YEARS AGO:  Pugliese Bread



Berries in general (except for strawberries) were not part of childhood. They were either impossible to find in Brazil or terribly, terribly expensive.  It took me a while to warm up to them once I moved to the US. At first I did not care for fresh blueberries, and found raspberries impossibly tart. Maybe aging changed my taste buds, or maybe it’s the result of my gastronomic stubbornness: if I don’t care for something the first time I try, I go back at it a few months later, with an open mind.  Whatever the case, I now adore all berries, including the uniquely tart raspberries, or as they are called in Portuguese framboesas. Cute name, almost as cute as the French framboises. Obviously, it’s almost impossible to beat the charm of the French language. N’est-ce pas?

Today I share with you two recipes showcasing these cute berries, both from food blogs I follow and love. The first recipe comes from Gayle’s site, and in a nice coincidence exactly one year ago I reviewed her book The Global Pastry Table. Her recipe calls for raspberry jam (I used store-bought, but you can go the virtuous route and make your own). The second recipe, from  Lynda’s blog, calls for a mixture of preserves and fresh fruit. In another nice coincidence, I also reviewed her book in a not too distant past. Both recipes turned out delicious, and will be perfect for the holiday season coming up…

Pecan Raspberry Thumbprint Cookies-3

(from Pastry Studio)

(Makes about 60 cookies)

14 1/4 oz (3 cups + 2 tablespoons) flour
6 oz (1 1/2 cups) pecans, toasted
3 oz (1 cup) powdered sugar
1/2 teaspoon salt
12 oz (3 sticks) cold unsalted butter
2 teaspoons vanilla
1/2 cup – 3/4 cup raspberry jam

Heat oven to 350 degrees F.   Line baking sheets with parchment or silpats.

Place the flour, pecans, powdered sugar and salt in the bowl of a food processor.  Process until the nuts are finely ground.  Cut the butter into 1/2” pieces and add along with the vanilla.  Process until the dough begins to form clumps around the blade.

Roll the dough into 1 1/4” balls and set them about 2 inches apart on the cookie sheets.  Press your thumb gently into the middle of each ball to make a well for the jam.  Stir the jam to loosen it and then spoon about 1/2 teaspoon into the wells.

Bake until the cookies are golden brown, about 17 – 20 minutes. Place the pans on a wire rack to cool.


to print the recipe, click here


Comments: These cookies were a lot of fun to make, but of course I think there is room for improvement. By the way, I halved the recipe and got about 32 cookies. Next time I want to make them a little more uniform in size, and also smooth out the surface a little better. But, this time I went with a rustic look. When in doubt, apply “rustic” to the title of your productions and everyone will be impressed…  Let this be our little secret. And one more secret for you… do you know when I made these cookies? Six months ago!  I’m not kidding you when I say I’ve got way too many things waiting in line to go public.  Which also explains why I’m giving you two recipes in one single post, after all I don’t want you to wait six more months to enjoy these amazingly delicious raspberry squares that I made just a couple of weeks ago. See? I don’t always blog at a snail pace.

Raspberry squares

(slightly modified from Taste Food)

for the crust and topping:
½ cup whole wheat flour
½ cup all-purpose flour
½ cup almond flour
½ cup old-fashioned oats
½ cup dark brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup chilled unsalted butter, cut into ½-inch cubes
1 teaspoon vanilla extract
½ teaspoon almond extract

for the filling:
3/4  cup raspberry preserves
1/4 cup apricot jam
6 ounces fresh raspberries
1/4 cup sliced or slivered almonds, coarsely chopped

Heat the oven to 375°F. Butter an 8 by 8-inch baking pan. Line the bottom with parchment leaving a 2-inch overhang on 2 opposite sides. Butter the parchment.

Combine the flours, almond meal, sugars, cinnamon, and salt in a food processor. Pulse to combine. Add the butter and extracts. Pulse until mixture is coarsely blended, 10 to 12 times. Transfer 1/2 cup  of the mixture to a bowl to reserve for the topping. Press the remaining mixture firmly and evenly into the pan. Bake until golden brown, about 15 minutes.

Place the preserves, jam, and raspberries in a bowl. Mix with a fork to combine, lightly mashing the whole raspberries but leaving large pieces intact. Spread the mixture over the crust. Add the almonds to the reserved topping, then sprinkle the topping over the filling.

Bake until the filling is bubbling and the topping is golden brown, about 25 minutes. Cool completely in the pan on a wire rack. Remove from pan and cut in small squares. Serve at room temperature or cover and refrigerate for up to 2 days.


to print the recipe, click here


Comments: It goes without saying that the combination of raspberries and almonds is a classic. In these bars, the cinnamon component will also be quite prominent. The three flavors together form a superb trinity! I think the almond extract could be omitted if you don’t have some hanging around in your pantry, but I must say it adds a lot to the crust and topping. Make sure you let the whole thing cool completely before slicing, or it will crumble on you. I actually placed the whole baking dish lightly covered with aluminum foil in the fridge and sliced it several hours later. I cut the squares a little smaller than Lynda did, ending up with 25 squares instead of 16. Since I take these treats to the department, I like to maximize the number of servings so that more people can profit from a little sweetness on a busy morning.

I hope you enjoyed this double feature with a raspberry theme. I find that desserts and cookies made with raspberries are never overly sweet, the tartness of the berries cuts through the sugar and brightens up everything. Plus, how can anyone resist that intense red color they offer? So gorgeous!

ONE YEAR AGO: Spice Cake with Blackberry Puree & The Global Pastry Review

TWO YEARS AGO: Own Your Kitchen with Cappuccino Panna Cotta

THREE YEARS AGO: Chicken Parmigiana, the Thriller

FOUR YEARS AGO: Wild Mushroom Risotto

FIVE YEARS AGO: Tartine Bread:  Basic Country Loaf 

SIX YEARS AGO:  Pugliese Bread



Rustic Ciabbata with Dates.
It’s that fun time of the month again, Reveal Day of The Secret Recipe Club, a virtual event in which food bloggers are assigned a site in secret, then blog about a chosen recipe at midnight of Reveal Day. In two words: incredibly awesome. But what is more awesome than that is the blog I got this month. I almost passed out from excitement, thrill, and joy. Why? Because my assigned site is one of my favorites in the whole food blogosphere: Karen’s Kitchen Stories. Just to make an analogy, if blogging was like acting, my Secret Acting Club assignment would be Meryl Streep. Yeap, that awesome!   I’ve been reading Karen’s blog forever, I consider her as one of my personal gurus in bread baking. She is the type of baker who is not afraid to push the limits, moving easily from tangzhong type breads to bialys, baguettes, all sorts of rustic sourdoughs, Pullman type loaves, really amazing what she can do with flour, water, salt, and yeast, often wild (the yeast, not her).  At my last count, she’s got 247 bread recipes in her blog. Two hundred and forty-seven. You can collect your chin off the floor now. I bookmarked so many recipes that it was not even funny. Just to give you a small sampling of the breads that tempted me: Cheese and Herb Happy Bread,  Cinnamon Swirl Pumpkin Rolls , Corn and Jalapeno Rolls (oh, my!), English Muffin Bread (I really need to make this one!), Tangzhong Whole Wheat Bread (very interesting method), Kesra Moroccan Flatbread, Hawaiian Style Sweet Rolls (reminds me of my childhood in Brazil), Stuffed Pretzel Bites (O.M.G.!). Of course, that doesn’t include the breads from her site I already made like the delicious Ka’Kat. or Forkish’s Warm Spot Sourdough. But of course there’s a lot more than bread in her blog. For instance, if you like stir-fries, she has a section on Wok Wednesdays that is a must-follow, holding so far 57 entries.  The bottom line is, I had no choice but to make two recipes from her site. A rustic ciabatta, because it would be almost rude not to choose a bread from Karen’s blog, and some mini-meatloaves because they looked so incredibly cute, I could not stop dreaming about them…

Ciabatta Dates Flax2

(from Karen’s Kitchen Stories)

for the soaker:
48 grams flaxseeds
72 grams (1/3 C) water
for the poolish:
125 grams unbleached bread flour
125 grams (1/2 C) water
pinch of instant yeast
for the final dough:
278 grams (~1 1/4 C) water
All of the poolish
300 grams unbleached bread flour
50 grams coarsely ground whole wheat flour
25 grams coarsely ground rye flour
10 grams (1 3/4 tsp) salt
2 grams (~ 3/4 tsp) instant yeast
All of the soaker
84 grams dried dates, seeded previously, cut into 1/2 inch pieces
The night before baking day, mix the soaker and poolish in separate bowls. Cover both bowls with plastic wrap. Leave enough room in the poolish bowl for it to double in size.
The next day (about 12 to 16 hours later), measure the 278 grams of water into a large bowl or dough rising bucket. Add the poolish, and mix it into the water with your hand to break it apart. Add the flours, salt, and yeast, and mix the dough with your hands, stirring, pinching, and folding the dough to absorb all of the flour and dissolve the salt and yeast. When you pinch the dough, you should not feel any grit.
Once all of the ingredients are combined, mix in the soaker with your hand until evenly distributed. Add the dates, and mix to distribute. Cover the bowl with plastic wrap and let rise in a warm spot.
After 45 minutes, stretch and fold the dough over itself from all four “sides.” Repeat the 45 minute rest followed by a stretch-and-fold two more times (a total of 3 stretch-and-folds).  Let the dough rest for a final 45 minutes, covered, in a warm spot.
Scrape the dough out onto a lightly floured counter, and gently nudge it into a rectangle. Be careful not to deflate the dough. Using an oiled bench knife, cut the dough into three equal pieces. Pick each piece up with floured hands and place it on a floured couche or parchment lined baking sheet. Cover with the rest of the couche or oiled plastic wrap.  Let the dough rest for 20 minutes, while you heat the oven to 475 degrees F, and set it up with a steam pan on the lowest rack and a baking stone directly above it. Fill a spray bottle with water.
When the oven is at the correct temperature, transfer the loaves to the baking stone (see notes above, or place the baking sheet with the loaves on it in the oven). Place a cup of boiling water in the steam pan (cover your oven’s window), and spray the oven walls with water. Quickly close the door.  Bake the loaves for 25 to 30 minutes, rotating halfway through. They are done when the internal temperature reaches 200 to 210 degrees F. Cool on a wire rack.


to print the recipe, click here

I made this bread in one of those perfect Saturdays!  Why? Because I woke up before 5am feeling super energetic, could hardly wait to get downstairs and play with my ingredients already measured since the evening before.  During the first 45 minutes rise I did a nice P90X yoga while the house was still dark, peaceful and silent…  As in a perfectly timed symphony, just as I finished my exercises, Phil woke up and made me a fantastic cappuccino…. the dogs immediately joined us in welcoming the weekend…Told ya: perfect Saturday!
Back to Karen’s ciabatta: the dough was a pleasure to work with, gaining strength at each folding cycle. In the composite photo above, the dough is shown after the last folding cycle, all plump and shiny.  I used whole flaxseeds, Karen used ground, but I followed the exact same method, including the volume of water to make the soaker. You can use whatever type of flaxseeds you have in your pantry.  Most important thing is not to deflate the dough too much as you coach it into the ciabatta shape. The less you mess with it, the better.  You will be rewarded with a ton of holes, a very airy bread, comme il faut.
Crumb shot

We both loved this bread! The dates offer a burst of sweetness that plays well with the almost sour nature of the dough given by the extended fermentation of the poolish.  Cut a slice, toast it very very lightly, top it with some Gorgonzola and you will have to tie yourself to your seat not to fly away in a magic carpet….   Awesome combo.


And now, for the bonus recipe from Karen’s site…  Adorable meatloaves in individual servings.  Her recipe used beef, I changed it slightly by using ground turkey.

miniloaves served11

(adapted from Karen’s Kitchen Stories)
1 shallot, coarsely chopped
1 rib celery, diced
1/3 cup packed flat leaf parsley leaves
4 slices of bacon, cut into 1/2 inch slices
2/3 cup rolled oats
1/4 cup boiling water
1 pound 85% lean ground turkey
1/4 pound ground pork
2 large eggs
1 1/2 tsp Kosher salt
3/4 tsp freshly ground black pepper
1 cup jarred chili sauce, such as Heinz
Spray a half sheet pan with spray oil and heat the oven to 400 degrees F. In a food processor, pulse the shallot, celery, parsley, and bacon several times until well chopped.  In a large bowl, combine the oats and boiling water and stir. Add the mixture from the food processor and combine.
Break up the ground turkey and pork and add them to the large bowl. Whisk the eggs and add them to the meat and oat mixture. Sprinkle with the salt and pepper. Add 1/4 cup of the chili sauce to the meat mixture. Mix with your hands until everything is well mixed.
Divide the mixture into four equal parts and shape each into a small loaf, placing them onto the baking sheet. Take 1/2 cup of the chili sauce, and brush it over the four loaves.  Bake the loaves on the center rack for about 25 minutes. Remove the pan from the oven and brush the loaves with the rest (1/4 cup) of the chili sauce. Turn on the broiler, and place the pan back on the center rack. Broil for about 5 minutes, until the chili sauce just begins to brown.

to print the recipe, click here


PicMonkey Collage11

These meatloaves were sooooo good!  The chili sauce is a must, do not skip it. They turned out moist, flavorful, spicy but not overly so. I served them with sweet potato noodles that were recently published in my guest post over at Foodbod. The recipe made 3 loaves and we enjoyed them for dinner, then I had leftovers for my lunch a couple of days in a row. Heaven. Just heaven. If I may make a public confession, I had some slices straight from the fridge. Cold. Yeah, standing up, with a Jack Russell staring at me wondering how long it would take for Newton’s Law of Gravity to work its magic in his favor. HA!  Not a chance!

Karen, I hope you enjoyed your assignment this month. It goes without saying that I spent the past 4  weeks anticipating this Reveal Day, anxious to share the recipes I made from your blog. For my readers, if you don’t yet know Karen’s Kitchen Stories, stop right now and go pay her a visit.  Not only she is a great baker and cook, but a very cool person with great sense of humor and wit.  Plus, she is the Grandma of two beautiful boys, and lucky to live very close to them, so it’s easier for her to spoil them rotten.  I intend to follow her footsteps and do my best to spoil Greenlee at every chance I get…   Maybe one day I can teach Greenlee to bake a chocolate cake for her Dad too. Oops, did I just use “teach” and “bake a cake” in the same sentence?  Excuse me while I go grab a thermometer. I might be running a very high fever… (sigh)

ONE YEAR AGO: Green Rice

TWO YEARS AGO: Potato-Crusted Italian Mini-Quiches

THREE YEARS AGO: Beetroot Sourdough for the Holidays

FOUR YEARS AGO: Cod Filet with Mustard Tarragon Crust

FIVE YEARS AGO: Soba Noodles: Light and Healthy

SIX YEARS AGO: Potato-Rosemary Bread


I considered calling this post Life-Changing Spaghetti Squash, but then decided it would be a bit much, after all many people don’t even care for it and rather have their lives unchanged, leaving the spaghetti squash behind at the grocery store.  However, if you are like me and happen to love the process of making the strands magically appear at the tines of the fork, then enjoy them with a little browned butter, or a hearty Bolognese sauce… you should consider this method.  You’ll need a pressure cooker with a steamer insert, and 8 minutes of your busy day.  Eight short minutes and you will be rewarded with the best ever spaghetti squash, the strands will have such great texture that you will not use another method ever ever again.

Instead of a regular recipe, I will walk you through the process, which starts exactly the same way as any other method… Cut the spaghetti squash in half and remove the seeds (I like to cut them crosswise but you can definitely do it lengthwise).

squash cut

Now, set up your pressure cooker with 1/2 cup water inside, and a steamer….


Place the spaghetti squash halves inside the steamer, it doesn’t matter if they don’t fit standing up, any placement will work fine….


Close the pressure cooker, once it reaches proper pressure cook for exactly 8 minutes.  Open the pan right away by equalizing the pressure running the pan under cold water in the sink…. Marvel at the look of the strands, ready to be forked out without a single hard, uncooked spot….

8 minutes

Now, all you have to do is remove the strands to a serving platter, and enjoy the best, most perfect spaghetti squash ever, in record time!

Spaghetti Squash22

Comments: I eat a lot of spaghetti squash and have tried many methods to cook it. Most people like to roast it, but I intensely dislike doing so. More often than not I end up with chunks of the squash that never get tender enough to pull into strands, and then it’s a major pain, sticking it back in the oven or calling it a day and accepting the idea that some of it will be lost. One day I read about microwaving it, and it is an improvement in terms of time and convenience. You can cut it in half, remove the seeds, and microwave it for about 15 minutes.   It cooks a lot more evenly, but the texture suffers a little.  With the pressure cooker, all problems are solved: in 8 minutes you get spaghetti squash that will give you nice strands all the way through the skin. And the texture? Unbeatable!  I know not many people have a pressure cooker, but if you are a spaghetti squash fan, it’s almost worth getting one just for preparing it. Not to mention black beans, artichokes, brown rice….


ONE YEAR AGO: Skinny Eggplant Parmigiana

TWO YEARS AGO: Supernova Meets Wok

THREE YEARS AGO500 Posts and The Best Thing I ever made

FOUR YEARS AGO: Back in Los Angeles

FIVE YEARS AGO: White House Macaroni and Cheese

SIX YEARS AGO: Korean-Style Pork with Asian Slaw


Today I have a very exciting post to share!  Do you know the blog Foodbod hosted by Elaine? Great site for vegetarian recipes with an upscale gourmet flair. I’ve been following her blog for a while, and I can tell you that pretty much everything she blogs about makes me dream about being a guest in her dining room. She lives far away from me, we have half a continent and a huge ocean separating us, but the fun thing of the food blog world is that we can have virtual events that join us. Recently Elaine started a series on her blog entitled “Pimp your veg.” Her goal is to come up with ways to make veggie dishes more interesting and fun, and she does that like nobody’s business! I was thrilled when she invited me to contribute with a post for this series using the spiralizer, which is one of my favorite gadgets these days.  So, if you’d like to see what I came up to pimp my veggies, stop by Foodbod, and…. ENJOY!

This is the spiralizer I love…. Paderno, 4 blades

Cucumber Carrot Salad2

Elaine, I had a lot of fun composing the post for your blog!
Thank you so much for the invitation….



Strawberry Brigadeiros

Say it like a native: repeat after me….

I grew up enjoying brigadeiros, probably the most popular food item in Brazilian birthdays and wedding celebrations. They are pretty much mandatory in such occasions. Then, last month we were at my niece Raquel’s home and when it was time for dessert she marched into the dining room with a humongous batch of brigadeiros sent by one of my cousins who could not join us that day. Brigadeiros, home-made with love! Most were the normal, chocolate type, but some were pretty wild, with a bright neon-pink color. “What are these?”  The answer puzzled me: “These are bicho de pé.” A literal translation produces something definitely unappetizing. Bicho de pé is a type of flea-like creature that lives in tropical swamps. Walking barefoot in those places carries a high risk of having those creatures set territory in the delicate flesh between your toes. They happen to look a lot like strawberry seeds, therefore the name. With this explanation, I just proved to you that Brazilians have a twisted sense of humor… At any rate, I rather go with  “strawberry brigadeiros.”  They are addictive. It’s hard for me to decide if they are better than the traditional ones, but… they put up a decent fight for first prize.  Easy to make and even easier to wolf down.  You’ve been warned!

Strawberry Brigadeiros2

(from the Bewitching Kitchen)

makes about 35 brigadeiros

2 cans of sweetened, condensed milk
2 tablespoons butter
1 package of strawberry gelatin
1 tablespoon of strawberry liquor (optional)
pink granulated sugar, or other coating of your choice

Add the condensed milk and butter to a saucepan, preferably non-stick. Cook over medium-low heat until the butter melts. Add the strawberry gelatin and the strawberry liquor, if using.

Cook, stirring constantly, until the mixture thickens and starts to release from the bottom of the pan.  Keep it in low to medium-low heat, and stir often so that it doesn’t burn at the bottom of the pan.  When it is thick, remove from heat and dump it over a half-sheet pan to cool faster. You can also simply transfer to a bowl and stick it in the fridge.

Pour about half a cup of granulated sugar on a small bowl. Reserve. When the brigadeiro mixture is cool, form little balls with a teaspoon, and roll on the palm of  your hand. If you wet your hands with cold water it is easier to roll, and also helps the granulated sugar to adhere.  Roll each ball on granulated sugar, and place in little paper cups.

Set the brigadeiros on a platter, and…


to print the recipe, click here

PicMonkey Collage

Comments: Wanna try to guess how to say Bicho de Pe’? Hint: the “CH” in Portuguese has a sound of “SH.”  (try it then click on the sound file below to see how well you did)

Bicho de pé
is actually a registered trademark for these adorable candies. They were first made in a patisserie called “Amor aos Pedaços” (Love by the Slice) that opened in São Paulo back in 1982.  The person behind the store, Ivani Calarezi, made beautiful gourmet cakes and pies, and her customers could choose one, grab a slice (or several), and go. It was a huge hit. Today Amor aos Pedaços is a chain with 50 stores all over the country. From what I’m told, the quality is not compromised. Apparently Bicho de Pé was available since its opening, so it’s a bit surprising that I had never seen one until now. Better late than never!  I got the recipe from my cousin Yvone and made it right away after coming back home. A Halloween party was the perfect occasion…  Everyone loved them!

They are a little tangy, a little sweet, plenty delicious… You can use different gelatin flavors, raspberry, blueberry, to have a slightly different color and taste. You can coat with chocolate sprinkles or make a mixed batch with different coatings, whatever you decide to do, I know these will be a huge success. Kids will go crazy for them, adults will try to act with restraint. HA! Wish them luck with that… Everyone turns into a kid around a batch of brigadeiros



We freeze well too! Make a big batch, stick us in the freezer,
and we’ll be ready to party whenever you are…

ONE YEAR AGO: Pan-charred Veggies from Cooking Light

TWO YEARS AGO: Artichoke-Saffron Souffle

THREE YEARS AGO: Cinnamon-Wreath

FOUR YEARS AGO:  Yeastspotting 11.11.11
FIVE YEARS AGO: Oven-baked Risotto