Food Lust People Love: condensed milk

Showing posts with label condensed milk. Show all posts

Tuesday, September 22, 2015

Hawaiian Layer Bars #CreativeCookieExchange

A tropic twist of the classic layer bar, these chewy cookies are made with macadamia nuts, flaked coconut, dried pineapple and banana chips, baked on a crispy rough puff pastry base.

First, a confession: A couple of months back, when I read the theme for this month’s Creative Cookie Exchange – Layered Cookie Bars – I didn’t have a clue of what that meant. A quick search revealed deliciousness that I had clearly been missing all these years. Seven-layer bars, 10-layer bars, million layer bars! (That last one was an exaggeration, by the way.) They reminded me very much of Uncle Hector’s 100 Cookies with all the ingredient variations, but baked in layers instead of mixed together in a cookie dough. The bases varied widely as well: some crumb, some pastry, some cookie dough crusts.

I went to my baking cupboard and had a look through my potential ingredients. I have airtight plastic containers full of a variety of chips, dried fruits and nuts, all kinds and colors of chocolate and candies. I considered how many layers I could put together and it would have been impressive, although possibly still not one million. Instead, I decided to choose a theme, something tropical to celebrate the start of school and the end of summer holidays. And these Hawaiian layer bars were the result.

Ingredients
Rough puff pastry from this recipe or your own favorite
5 oz or 145g macadamia nuts
3 1/2 oz or 100g dried pineapple
3 1/2 oz or 100g sweetened flake coconut
3 1/2 oz or 100g sweetened banana chips
1 can (14 oz or 395g) sweetened condensed milk (not evaporated)

Method
Preheat your oven to 400°F or 200°C and prepare your 8x12in or 20x30cm pan by lining it with baking parchment.

Roll the pastry dough out as thin as you can.

Take your fitted parchment back out of the pan and transfer the pastry to the center of the parchment. Trim edges straight with a sharp knife. This helps puffing.

Fit the parchment with pastry back in the pan. Dock the base thoroughly with the tines of a fork.

Bake in your preheated oven for 10 minutes.

Remove the pan from the oven. The rough puff will have puffed somewhat in the middle so just use your fork to repeat the docking and it will deflate.

Reduce oven temperature to 350°F or 180°C.

Sprinkle on the layers. I wanted to see a little of everything on the top so I did layers but saved a little of each of the bottom layers to sprinkle again on the top.

Pour in the condensed milk, making sure to get some it all over and even into the sides and corners.

Bake again till golden, perhaps 20-25 minutes.

Enjoy!

I can't even start to tell you how chewy and delicious these were, a perfect blend on the crusty golden crust.

Check out all the lovely layered cookie bars we have for you this month! Many thanks to our organizer, Laura of The Spiced Life.

Caramel Apple Bar Cookies from 2CookinMamas
Caramel Swirled Cheesecake Bars from The Spiced Life
Churros Cheesecake Bars from A Baker's House
Club Chocolate Peanut Butter Layered Bars from Our Good Life
Cookie Dough Brownie and Cheesecake Bars from Spice Roots
Double Chocolate Caramel Squares from Flours and Frostings
Gooey Pumpkin Cookie Bars from Hezzi-D's Books and Cooks
Hawaiian Layer Bars from Food Lust People Love
Nanaimo Bars from A Shaggy Dough Story
Magic Peanut Butter S'mores Cookie Bars from Rhubarb and Honey
Praline Pecan Coconut Shortbread Bars from Karen’s Kitchen Stories

The Creative Cookie Exchange gets together once a month on the second Tuesday after the 15th to bake cookies with a common theme or ingredient. If you are a food blogger who would like to join us, please send Laura an email: TheSpiceLife(at)gmail(dot)com.

You can also just use us as a great resource for cookie recipes - be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life).

For lagniappe - in southern Louisiana where I come from this means something extra, a little treat that's thrown in at the end.

Here's what to do with the rough puff scraps you cut off when making the layered cookie bars.

Cut the dough in short pieces and roll in cinnamon sugar. Lay out on a cookie sheet covered with parchment.

Bake with the base of the layer cookies above in your 400°F or 200°C oven.

Again, enjoy!

Sunday, September 6, 2015

Creamy Coconut Popsicles

Two ingredients are all you need to make these creamy coconut popsicles: Sweetened condensed milk and coconut cream. Well, and freezing time! So easy and delicious!

This week my Sunday Supper group is anticipating Labor Day in the United States by sharing no-labor recipes, with plenty of make-ahead or simple-to-prepare dishes and drinks that will leave you plenty of time to relax and enjoy the holiday tomorrow! I had no idea what to share for this event until I remembered some coconut popsicles I made a couple of months back as an experiment that had turned out with gratifying success. So I made them again for real.

I wanted to add actual fresh coconut to them but was discouraged by my younger daughter who prefers her ice cream without “bits” in it. So that coconut you see is just for show. With only two ingredients, both from cans, these creamy popsicles practically make themselves! Feel free to add fresh coconut to yours, if you can be bothered. They are absolutely coconutty, just sweet enough and perfect as is. And even the dog agrees.

Ingredients

1 can (13.5 oz or 400ml) unsweetened coconut cream – not milk!
1/2 can sweetened condensed milk - 260g or 6 3/4 oz

Equipment needed:
Popsicle molds (or paper cups, popsicle sticks and cling film)
Deep freezer

Method
Pour or scoop the coconut cream into a large mixing bowl, preferably one with a spout. Whisk it until the cream is smooth and homogeneous.

Add in the condensed milk and whisk again.

Pour the liquid into your popsicle molds (or paper cups, then cover with cling film and insert a stick in the middle) and freeze until solid – this will take at least a couple of hours but overnight is even better.

When ready to serve, run the popsicle mold (or paper cup) under some warm water to release the popsicle.

Enjoy!

Whether you are celebrating Labor Day this weekend or just love the idea of no-labor recipes, this is the list for you!

Savory Snacks and Sides

Acorn Squash, Black Bean and Spinach Quesadillas by Our Good Life
Copy Cat: Momma’s Nachos by Sew You Think You Can Cook
Cream Cheese and Peach Chutney Pastry Cups by Soni’s Food
Easy Peasy Cole Slaw by A Day in the Life on the Farm
Fruit & Cheese Platter by The Freshman Cook
Olive Tapenade by Whole Food | Real Families
Semi-Homemade Baked Beans by Cupcakes & Kale Chips
Smoked Salmon Spread with Sourdough Baguette by A Gouda Life

Labor Free Main Dishes

Ace of Clubs by Cindy’s Recipes and Writings
Easy and Tasty Filet Mignon on the Grill by Family Foodie
Easy Baked Spaghetti for a Crowd by Lifestyle Food Artistry
Greek Salad Endive Boats by Casa de Crews
Grilled Butternut Squash, Zucchini and Steak with Chimichurri Sauce by Caroline’s Cooking
Pesto Chicken with Fennel & Tomato Couscous by Books n’ Cooks
Simple Cheese Enchiladas by Bobbi’s Kozy Kitchen
Simple Grilled Rosemary Shrimp by Nosh My Way
Slow Cooker Pulled Pork with Mustard Barbecue Sauce by Hezzi-D’s Books and Cooks
Slow Cooker Turkey Sloppy Joes by Food Done Light
Spicy Thai Noodles by Momma’s Meals

Sweet Treats and Drinks

Apple Spice Dump Cake by Palatable Pastime
Blender Chocolate Mousse by That Skinny Chick Can Bake
Chocolate Chip Cookie Dough Truffles by What Smells So Good?
Coconut Martini by Desserts Required
Creamy Coconut Popsicles by Food Lust People Love
Eiskaffee by Cosmopolitan Cornbread
Healthy Grab'n'Go Breakfast Muffins by Happy Baking Days
Mango Salad with Crystallized Ginger by MealDiva
Mini Pavlovas by Curious Cuisiniere
One Step Vanilla Sauce by Magnolia Days
White Chocolate Peanut Butter Truffle Bars by Pies and Plots

Pin these Creamy Coconut Popsicles!

Monday, January 27, 2014

Condensed Milk Coffee Muffins #MuffinMonday

Creamy, thick sweetened condensed milk makes sugar unnecessary for these sweet muffins, while adding moisture and richness to the batter. These were inspired by the dark coffee sweetened with condensed milk that is served in many countries around the globe. Vietnam springs to mine as one of my favorites.

During the years we lived in Southeast Asia, we took advantage of cheap fares and proximity to travel often to neighboring countries. Vietnam was a favorite and we went there at least three times. I’ll share a few of our photos from Saigon, Hanoi and Vung Tau at the bottom of this post, for those who might be interested.

Ingredients

2 1/2 cups or 315g plain flour
2 scant tablespoons or 8g instant coffee granules
1/4 teaspoon salt
1 tablespoon baking powder
1 can (1 1/4 cups by volume or 397g) sweetened condensed milk
1/4 cup or 60ml ml milk
1/2 cup or 120ml canola or other light oil
2 eggs
1 teaspoon vanilla extract
Powdered sugar, optional, for serving

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin tin by lightly rubbing it with oil or use non-stick spray to coat or by lining it with paper liners. I ended up getting four extra muffins out of this batter because I decided not to fill the muffin cups too full. If you have an extra muffin pan, you can do the same.

In a large mixing bowl, whisk together your flour, coffee powder, salt and baking powder.

Whisk the condensed milk, oil, eggs and vanilla extract together in a smaller mixing bowl.

Pour your wet ingredients into your dry ones and stir until just combined

Divide the batter between the muffin cups.

Twelve and four spares.

Bake in your preheated oven for about 20-25 minutes or until the muffins are golden and a toothpick inserted comes out clean.

Allow the muffins to cool for a few minutes then remove them to a wire rack to cool completely.

Sprinkle with powdered sugar, if using.

Enjoy!

If you’d like to enjoy a glass of Vietnamese coffee along with these, here’s a good link to instructions.

And the filter thingy is really inexpensive on Amazon.com – only $2.49

***This is an affiliate link so I will earn some small change (literally six cents) if you buy when you click through. I’m gonna buy myself some bubble gum, if one can even get bubble gum for a nickel anymore.***

Here are some very random photos from our trips to Vietnam, with the disclaimer that I don’t always take the most touristy of photos.

Struggling through the narrow, low Chu Chi Tunnels that were used by the Viet Cong during the war.
I don't know the guy in front of me.

In an underground board room with mannequins posing as Viet Cong. Why we are smiling, I cannot tell you.

How families travel.

Many of the homes are tall and narrow.

The local florist shop. In Malaysia floral wreaths are sent to shops or businesses for grand openings,
but these might well be for funerals. Anybody out there know the tradition in Vietnam?

Floral street vendors

The tomb of Ho Chi Minh - It was a holiday that day so the queue to get in was enormous. These are not tourists but mostly locals, there to pay respects. His body is on view, embalmed and preserved, despite his wishes.

So many motorcycles. Everywhere.

I took this photo because this is the communal water fountain, in the park outside Ho Chi Minh's childhood home. Still open for sharing at the height of the SARS epidemic, 2003. Everybody used those same plastic cups.

More typical housing. I love the plants growing everywhere.

The bay in Vung Tau.

And that's it for the tour! Thanks for stopping by!

Sunday, April 21, 2013

Brigadeiros

Chewy caramel insides are covered with chocolate sprinkles to make these sweets, essential at any Brazilian party. They are so easy to make too!

This week, #SundaySupper is celebrating celebrating. What I mean is, we are sharing recipes that are perfect for showers. Baby showers, bridal showers or whatever lovely gathering you are planning this month. Our host is Brandie from Home Cooking Memories, so I think she will appreciate that I reached back to one of my favorite times to share this party favorite.

Brigadeiros are an easy sweet treat that make an essential appearance at every celebration in Brazil. We lived there for almost six years when our daughters were little. In fact, both of them started school (a couple of years apart, of course) at the Omega School, which was a few blocks from our house, in the small neighborhood of Macaé called Vivendas da Lagoa. It was a tiny operation with fewer than 30 students ranging from the three-year-olds to one sixth grader, with most children falling on the younger end of the chart. Enrollment was so small most years that when one child celebrated a birthday, the whole crowd was invited. The best part was that they all played well together, regardless of age or grade level. We missed that interaction later, in bigger schools.

In those days, Macaé was a small oilfield town, short on amenities. (I’ve been told it has progressed greatly since then, although I haven’t been back.) Grocery shopping was limited and it was a challenge to do it all in one day, especially with at least one small child in tow. Chicken was only purchased at the chicken shop, beef, pork and sausages at the butcher. If you wanted fresh vegetables, the best place was Hortifruti, the covered market. Fresh milk was in limited supply so we bought UHT (ultra high temperature) milk that came in Tetrapaks.

For cheese, there were a couple of places you might get lucky, just don’t expect anything fancy. But one thing that every shop had, even the little corner store in our neighborhood, were cans of the sweet sticky paste used for making brigadeiros. When we left Brazil (and the supply I had brought in our shipment was exhausted) we had to learn how to make them without it. Because, as I am sure you will agree once you try one, life is too short to go without brigadeiros. Fortunately, it isn’t that hard since you start with sticky condensed milk, available everywhere.

Ingredients

3 tablespoons unsweetened cocoa

1 tablespoon butter plus a little extra for buttering your hands when you are rolling the little balls

1 (14 ounce or 397g) can sweetened condensed milk (not evaporated milk)

10.5 oz or 298g packet chocolate rice or sprinkles (You may not use them all.)

60-70 tiny paper muffin liners

Method

In a medium saucepan over medium heat, pour in the condensed milk, then sift in the cocoa and add in the butter.

Cook over a medium heat, stirring gently to make sure it is well combined.

Keep stirring and cooking until it is quite thick, about 10-15 minutes.

Remove from the heat and let rest until cool enough to handle. It will stiffen up even more as it cools.

Put your chocolate sprinkles in a small bowl or other deep container.

Rub a little butter into both of your palms. Using a small spoon, scoop up a little of the sweet paste and roll it into small balls between your palms.

Use one spoon to scrape it off into your buttered palm.

Roll it between your buttered palms to get a smooth ball.

Drop it gently into the small bowl of chocolate sprinkles and roll it around until coated. Place each covered ball in a paper muffin liner. Place on a serving tray.