The day has arrived once again– it is SRC-Secret Recipe Club Day!  Our recipe for today is the guilt-free, refreshing, and outrageously creamy Piña Colada Cheesecake Smoothie (Vitamina de Abacaxi com Coco) which was inspired by the Strawberry Cheesecake Smoothies from Melissa’s Cuisine. This will be our fourth recipe since we started participating in the SRC.  I still remember and will never get enough of our three other dishes from the club: Oreo Cookie Balls, Gnocchi with Collard Greens, Bacon, Grilled Corn, and Tomatoes, and Peanut Butter and Berry Waffles with Nutella Sauce.

For those who may not know, Melissa’s Strawberry Cheesecake Smoothie won the vote for the Ultimate Fruit Smoothie recipe in June’s Crazy Cooking Challenge!  Wow!!!  This means that her smoothie recipe was the winner from among all the many other fruit smoothie recipes submitted by several different blogs, and of course I just had to feature that sip of heaven here.

As you know, I love to put my own personal touch on others’ recipes and this time was no different.  Although I absolutely love strawberries, I wanted to try Melissa’s amazing recipe with a tropical combination of flavors: Pineapple and Coconut, which is also known as Piña Colada.  This nutritious Piña Colada Cheesecake Smoothie is extremely refreshing, which makes it ideal for warm days.  It is literally like having a blissful, guilt-free dessert in a cup that is perfect for enjoying any time, including breakfast!!!

Of course, you are welcome to try not only my Piña Colada Cheesecake Smoothie but also Melissa’s Strawberry Cheesecake Smoothie, or customize your own flavor.  In either case, I think it will be a win-win!!!   Just do not forget to press the lid of the blender on tightly… Unless you want to taste the smoothie directly all over your face.

Well, anyway, have a refreshing day enjoying  this creamylicious treat…

xx

Piña Colada Cheesecake Smoothie

Yield:  About 3 (8 oz or 240 ml) smoothies

Segment: Secret Recipe Club

Ingredients:

• 1-1/4 cups vanilla yogurt (I used Dannon Light & Fit Non Fat)
• 1-1/4 cups light coconut milk (the real thing)
• 2 to 4 tablespoons sugar (or sugar substitute to taste)
• 2 ounces (about 57 gr.) cream cheese, softened (I used the light one)
• 3 cups frozen pineapple

Directions:

In a blender, combine all the ingredients well until smooth.  Serve immediately with whole or crushed graham crackers on top (I served mine with  cinnamon graham crackers).  Enjoy!!!

Note:  This recipe was adapted from Strawberry Cheesecake Smoothies from Melissa’s Cuisine.  According to Melissa, the original source of the recipe is The Royal Cook.

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Receita em Português:

Vitamina de Cheesecake de Abacaxi com Coco

(Essa vitamina é refrescante e ideal para dias quentes. Pode ser servida no café da manhã ou a qualquer hora do dia.  É como beber uma sobremesa deliciosa e light!!!)

Rendimento:  3 copos (240 ml cada)

Ingredientes:

• 1 e 1/4 xícaras de (chá) de iogurte de baunilha (eu usei um iogurte light)
• 1 e 1/4  xícaras de (chá) de leite de coco light
• 2 a 4 colheres de (sopa) de açúcar (ou adoçante em pó à gosto)
• 57 gramas de cream cheese à temperatura ambiente (eu usei cream cheese light)
• 3 xícaras de (chá) de abacaxi picado congelado

Modo de Preparo:

No liquidificador, bata bem todos os ingredientes até obter uma mistura cremosa e homogênea. Sirva imediatamente com bolachas doces de canela inteiras ou picadas.

OBS: Receita adaptada de Strawberry Cheesecake Smoothies de Melissa’s Cuisine. Fonte original da receita é The Real Cook.

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I love hearty and cream-based soups with great contrasting flavors. Because of this, our recipe for today is the infamous Buffalo chicken-sweet potato chowder.  Of course, these are not flavors typical of my home country, Brazil, but rather are from my American table.  As a Brazilian who has been living for approximately 11 years in this country, I have learned to enjoy many American dishes.

Our dish is none other than a combination of two different dishes – buffalo chicken wings and chowder– but with many contrasting flavors that wind up really complementing one another well: spicy, sweet, sour, and salty.

For those that have never visited the United States, Buffalo chicken wings are a spicy appetizer (or bar food) served along with celery sticks and blue cheese dressing or ranch dressing for dipping.   The dish was created in the city of Buffalo, New York…  And chowder? A chowder is a chunky potato and milk/cream-based, thickened soup that is often eaten with saltine crackers.  The most well-known chowder here is New England clam chowder.

Since I am a fan of both dishes, I decided to combine both into a single dish.  The result?  A very happy husband, who usually is not a fan of chowders at all, but became a fan of this one. Yay!!!

Enjoy…
xx

Buffalo Chicken-Sweet Potato Chowder
Serves 4
Segment: From My Table To Yours

Ingredients:

• 3 tablespoons vegetable oil, divided
• 1 medium yellow onion, small diced
• 2 stalks celery, small diced
• 1 large carrot, small diced
• 1 pound chicken, cubed into bite sized pieces
• 3 cloves garlic, minced
• A good pinch of cayenne pepper (if you are not a fan of heat, skip it)
• 1/3 cup dry white wine
• 3-1/4 cups chicken broth or stock, divided
• 2 medium sweet potatoes, peeled and large diced (these give the chowder a mildly sweet taste.  But they can be replaced by any variety of boiling potatoes)
• 1 bay leaf
• 1/2 tablespoon of fresh thyme
• 1/4 cup flour (rice flour for gluten free)
• 1-2 teaspoons salt (I used 2 teaspoons in mine)
• A pinch of ground black pepper
• 3/4 cup heavy cream (for a dairy-free version, use a dairy-free milk such as rice or coconut milk)
• 4 tablespoons green onions, chopped
• Juice of 1/2 freshly squeezed lemon
• Sour cream or crumbled blue cheese to serve on top (or just crumbled saltine crackers or croutons)

Directions:

1. In a large non-stick saucepan, heat 2 tablespoons of oil over medium-high heat, add the onion, carrots and celery and cook until tender (about 7 minutes), stirring occasionally. Remove vegetables from the pan with a slotted spoon and set aside.

2. Add the remaining 1 tablespoon of oil and then the chicken, and sauté until golden brown, about 5-7 minutes.  Add the garlic and cayenne pepper, and let cook for about 1 minute, stirring occasionally. Return sauteed vegetables to the pan.  Add the wine and let evaporate until almost totally absorbed. Stir in 3 cups of chicken broth, the sweet potatoes, bay leaf, and thyme.  Then, reduce heat to medium-low, and let simmer until potatoes are tender (approximately 12-15 minutes).  Season with salt and pepper.

3. In a small bowl, dissolve flour in the remaining 1/4 cup of broth and add to the mixture, stirring constantly until chowder has thickened, approximately 5 minutes.  Stir in the heavy cream.  Remove from heat, sprinkle chopped green onion, and stir in the lemon juice. Serve immediately with a dollop of sour cream or crumbled blue cheese on top.  The chowder can also be accompanied by saltine crackers, biscuits, or toast.

You might also enjoy: 

• Portuguese Green/Kale Soup (Caldo Verde) 
• Grandma’s Chicken Soup with Vegetables (Canja de Galinha com Legumes)
• Tortellini Soup (Capelete in Brodo)
• Lentil and Beef Soup (Sopa de Lentilha)
• Ravioli Soup (Sopa de Ravióli)

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Mother’s Day is almost here!  And we will celebrate it with a magnificent recipe: Romeo and Juliet en Croute or Baked Brie with Guava Paste.

Yes, Romeo and Juliet!!!  If you are a reader of mine, you will know that the wonderful combination of cheese and guava paste is called Romeo e Julieta in Brazil because, like the characters in the play ”Romeo and Juliet,” cheese and guava were just made for each other… they pair together so well.  To spice up the recipe, I added to it toasted cashew nuts, which are native to Brazil.  If I were in Brazil, I would have used a typical cheese from Southern Brazil called Queijo de Colônia (Colony Cheese), which is similar in texture to brie, the cheese that we are using in our recipe for today.  This ended up becoming a French-Brazilian fusion dish, since I am using two Brazilian ingredients (guava paste and cashew nuts), and both a French cheese and French technique (en croute) in its preparation.

Well, our Romeo and Juliet en Croute is a starter that can be served both for Valentine’s Day and for Mother’s Day– or any day that you feel like it!  When I think of the characters of Romeo and Juliet, I think about people that were madly in love.  That is the way that I feel about my precious children as a mother.  I have been madly in love with them since the minute I found out that I was expecting… and this great love became even more intense when I first held them in my arms.   At that moment, I knew that I would love them forever, because there is no greater love on Earth than that – except God’s love for His children.   Being their mother is a real privilege.  They are the hugest blessings in my life, and I thank God for that.

If you have children (natural or adopted), you know exactly the depths of a Mother’s love… and if not, you may have experienced that love through your mother.  I am fortunate to have been able to experience that kind of love both as a child and now as a mother… I hope you have, too!!!

To my Mother, obrigada por me amar incondicionalmente…Te amo!!! (Thank you for loving me unconditionally…I love you!!!)

To my children, Mommy loves both of you to pieces!!!!!!!

To all the mothers in the globe, I wish you a very Happy Mother’s Day! — because you deserve what you give every day: Happiness, respect, and love.
xx

Romeo and Juliet en Croute
(Recipe inspired by and adapted from Pepperidge Farm Puff Pastry)

Serves 6-8

Segment: Fusions (France-Brazil)

Ingredients:

• 1/2 standard package (17.3 ounces or 490 g) frozen puff pastry, thawed (I used Pepperidge Farm)
• 1 medium egg
• 1 tablespoon heavy cream or water
• All-purpose flour, for dusting
• 1/3 cup guava paste, small cubed**
• 2 tablespoons chopped toasted cashew nuts
• 1 ( 8 ounces or 226 g) mini wheel of Brie (I used Président)
• French bread or baguette toasts, or crackers as an accompaniment

** Guava paste is available online, and also in Latin Markets and American supermarkets (Latin aisle).

Directions:

1. Unpack one sheet of the pastry and leave to thaw at room temperature for about 30-40 minutes.

2. Heat the oven to 400°F (204° C).  Line a baking sheet with parchment paper or a silpat (French non-stick baking mat). In a small bowl, beat the egg and heavy cream or water with a fork or whisk.

3. Unfold one (1) pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 15-inch (38 cm) square.  Spoon the cubed guava paste into the center of the circle and sprinkle the chopped nuts on top of the guava paste.  Top with the wheel of cheese.

4. Brush the edge of the square with the egg mixture.  Fold the two opposite sides of the pastry up over the cheese to cover (overlap), trimming the excess of pastry on both the left and right sides (leave about 2-inch or 5 cm remaining of the pastry from the edges) and press the ends over the cheese to seal.  Brush the seam with the egg mixture.  Place seam-side down onto a baking sheet.  Decorate the top with the pastry scraps (I used mini flower-shaped cookie cutters).  Brush both the top and sides of the pastry-wrapped cheese with the egg mixture.

5. Bake for 22 minutes or until the pastry is golden brown.  Let stand for 20-30 minutes.  Serve with toasts or crackers.

Note: For visual instructions on how to fold the pastry over the cheese, click here to watch a video.

Disclosure: I have not received any type of compensation from either Pepperidge Farm or Président Brie for using their products.

** Other dish suggestions to celebrate Mom on her special day:

• For Breakfast: Romeo & Juliet French Toast Casserole (Rabanada de Forno Romeu e Julieta)
• For Lunch/Dinner (main dish): Garlic Roasted Pork Loin with Wine Sauce (Lombo de Porco ao Alho regado com Molho de Vinho Branco), Hot Chicken with Chimichurri Sauce (Frango Assado com Molho Chicmichurri), or Tilapia with Passion Fruit Sauce and Toasted Sesame Seeds (Surubim ao Molho de Maracujá e Gergelim)
• Drink: Fruit Cocktail Drink (Coquetel de Frutas) or Tangiroska
• Dessert: Chocolate-Strawberry Slump, Almond-Cherry Cheesecake,  or Strawberry-White Chocolate Flan (Flan de Morango e Chocolate Branco)
• For other Appetizers:
  • Pan-Fried Potato Patties (Bolinho de Batata) 
  • Crostini with Cheese, Prosciutto, Chimichurri Sauce, and Nuts (Crostini com Queijo, Presunto de Parma, Molho Chimichurri e Nozes)
  • Cod Cakes (Bolinho de Bacalhau)
  • Pizza Empanadas (Pastel com Recheio de Pizza)

For Mother’s Day Gift Coupons and Deals:

** For flowers, chocolates, and other products, click here for assorted coupons.

** For Kindle Fire HD at Amazon.com ($ 20 off.  Promo code: FIRE4MOM)

** For deals in watches, electronics, and other accessories at Amazon.com.

** For Nook tablets by Barnes & Nobles ($ 50 off plus free shipping)

**For Bakerware from Casa.com (15 % off on 1 order of $ 35 or more. Promo Code: MOMDAY15 )

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I am tired yet happy, for two main reasons.  First, I had a great time this past Friday teaching a successful Brazilian cooking class at Central Market Cooking School in San Antonio, Texas as part of the Passaporte Brasil Festival…. This is my third class there!!!   The menu for the evening included Tapioca Couscous with Garlic Shrimp and Mango Coulis (appetizer), Coconut Risotto (side dish), Tilapia with Passion Fruit Sauce and Toasted Sesame Seeds (main dish), and a Vanilla Bean Bread Pudding with Guava-Port Sauce (dessert).  Although all of the dishes were plated by the sous chefs,  I developed all the recipes and taught the class.  It was so thrilling to see many familiar faces (returning students), and several new ones as well…  And of course it is such an honor to have a chance to share my country, culture, and the one-of-a-kind food from the place that I call home in Brazil: the Northeastern region — more specifically Pernambuco state.  I loved seeing the curiosity in their eyes, the smiles on their faces, and the clean plates after every single course of our meal.

Second, this month I started participating in a very nice Chocolate Party held once a month by Roxana’s Home Baking.  Our recipe for today, Chocolate-Strawberry Slump, is a kissing cousin of fruit cobbler.  It was crafted specifically to fit the sweet menu of this wonderful party where we celebrate the infamous and decadent chocolate.  Our secret ingredient for the month? Strawberries!!!!  Yummm…  Just thinking about it sets my heart racing.  :)

Well, I do hope you try mine and many of the other chocolate-strawberry desserts from our sweet party.

Wishing you a very happy week!
xx

Chocolate-Strawberry Slump

Yield: 4 servings

Segment: From My Table To Yours

Ingredients:

• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 cup plus 4 tablespoons sugar
• 1 tablespoon unsalted butter, cut into cubes, chilled, plus 4 tablespoons melted and more for greasing
• 1/4 teaspoon baking powder
• 3 tablespoons cocoa powder
• 1/8 teaspoon salt
• 1/4 cup dry white wine
• 1/2 teaspoon pure vanilla extract
• 1 large egg, at room temperature
• 8 ounces (227 g) fresh or frozen and thawed strawberries, chopped
• Vanilla ice cream, for serving

Directions:

1. To make crumb topping: In a food processor, combine 2 tablespoons of flour, 2 tablespoons of sugar, and 1 tablespoon of chilled cubed butter and process until mixture acquires a texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.

2. Heat oven to 350°F (about 180°C).  Grease four ( 6 oz.) ramekins with butter and dust with flour; reserve.

3. In a medium bowl, whisk together remaining 1 cup flour, baking powder, cocoa powder, and salt; reserve.

4. In a large measuring cup, whisk together 4 tablespoons of melted butter and wine; set aside.

5. In a large bowl, whisk together the remaining 1/2 cup-plus-2 tablespoons of sugar, vanilla, and the egg until pale and thick (about 2 minutes); then, whisk in wine/butter mixture to egg until smooth. Whisk in flour mixture until just combined.

6. Split batter between the four ramekins and top each with the chopped strawberries.

7. Sprinkle reserved crumb topping evenly over the strawberries.

8. Place ramekins on a baking sheet lined with parchment paper and bake for about 50 minutes or until golden brown and bubbly. Transfer to a rack and let cool for 10-15 minutes.

Serve slumps with scoops of vanilla ice cream on top.

Note: This recipe was adapted from Blackberry Slump featured in Saveur Magazine.

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Since so many people have expressed curiosity about Brazilian breakfast customs, instead of answering their questions individually it seemed fitting to write a post about breakfast in Brazil.

I will start out by saying that breakfast is served only once per day, usually between 6 and 8 am. Practically speaking, in Brazil there is no such thing as brunch. Most of the time Brazilians eat breakfast at home, or sometimes have a light breakfast at the padaria (bakery) on the weekends. Since the majority of restaurants there serve only lunch and/or dinner, up until recently there was no such thing as going out for breakfast. But what if we are traveling within Brazil, what do we do about breakfast then?  No problem!  Hotels normally serve a plentiful breakfast, which is included within the hotel fee. I can guarantee that neither you nor I will go hungry down there.

Brazilian breakfasts also tend to be on the lighter side, since lunch is our main meal. So, if you are staying at someone’s house in Brazil, generally do not expect to see pancakes, waffles, cooked meats such as bacon and sausage, hash browns, or omelettes on your plate… oftentimes, not even a variety of cereals.

In general, traditional Brazilian breakfast includes a small loaf of french bread or toast, butter, eggs, fruit (usually papaya), a cup of coffee with or without milk, a glass of juice (orange juice being the most customary), and sometimes hot cocoa or fruit smoothies (avocado, banana, guava, or papaya)…. There may also be oatmeal (papa de aveia), yogurt, jams, and sliced or spreadable cheeses, including requeijão – a mildly salty, silky-textured, spreadable cheese sold in glass jars and eaten on bread. Further, you may encounter cold cuts (deli ham, smoked turkey, or salami) and coffee cakes such as orange, plain carrot cake without topping, or cornmeal cake (bolo de fubá).  Cereal is not quite as popular, but some Brazilians do like granola.

In hotels, depending on how many stars they have, the options can be endless.  Many items typical of an American breakfast are available there, and/or several regional dishes. The wide selection of fruit available at the breakfast stations of high end hotels is designed to impress any tourist, and definitely has to be experienced.

In padarias (bakeries), the most popular items are café pingado (a cup of coffee with a touch of milk) and pão na chapa (half loaves of French bread toasted with butter on a hot griddle).  You may also find misto quente (grilled ham-and-cheese-sandwich).

But that is not all!  Since Brazil is such a large country and has many different regional cuisines, depending on the region or even the state, the breakfast menu may include some local delicacies such as corn couscous (cuscuz de milho), boiled cassava or inhame (true yam), Brazilian cheese rolls (pão de queijo), milk curd (coalhada), mate tea (chá mate), chipas (a cousin of pão de queijo), cookies, German coffee cakes (cuca de maçã and others), and tapioca crepes with butter or filled with cheese (tapioca nordestina).

I am from Pernambuco state in the Northeastern region, where tapioca is a must for breakfast and also for afternoon snack. But remember, please don’t conjure up an image of tapioca pudding. Our tapioca or tapioca nordestina is a tapioca crepe that is usually served at breakfast time either with butter or filled with cheese, or with a variety of savory or sweet fillings at afternoon snack time.  It is gluten-free and made from sour starch or polvilho azedo, a byproduct of cassava.

Since tapioca de queijo (tapioca crepes filled with cheese) is my favorite breakfast item, I will leave you today with its recipe.  Tchau and bom apetite!

Tapioca Crepes with Cheese
(Tapioca com Queijo)

Yield: 2 (5-1/2 inches) tapiocas

Ingredients:

• 1/3 cup sour manioc starch (polvilho azedo)**
• 2 tablespoons water
• Shredded Mozzarela Cheese

** Polvilho Azedo/ Sour Starch/ Almidón Agrio is available at local Latin Markets, Brazilian Stores, and online (Amazon.com). It is naturally gluten-free.

NOTE: Just so you know, there is another kind of starch called Tapioca Starch or Polvilho Doce that is made from yuca/cassava as well, but has a very fine texture and is not fermented as the sour starch is.  Please, use the SOUR starch to make these tapioca crepes.

Directions:

1. Place the starch in a small bowl and sprinkle the water on top of it.  Stir well using one of your hands so that the starch gets wet but does not become liquid.  Then using the tips of your fingers, gently rub the wet starch to obtain a loose, granulated texture.

2. Heat a small (5-1/2 inches diameter) non-stick skillet over medium-high heat.  Place the wet starch in a small sieve.  Use one hand to hold the sieve over the skillet and the other to press/rub the starch through the sieve.  Strain starch in such a way that when it falls into the pan  from the sieve it forms a uniform circle.

3. Let the heat bind and glue the grains so that the starch solidifies and forms a crepe/tortilla (pay close attention, because the crepe/tortilla will be ready in 10-30 seconds).  Tip: make sure that the edges have as much starch as the center, so that edges will not be prone to breakage.

4. Flip the tapioca over using a metal spatula (or with experience, a large spoon) and cook very briefly on the other side.

5. Place on a plate, spread butter on both sides of the tapioca crepe, fill with shredded cheese, roll the tapioca crepes up (like an enchilada), return to the skillet, and let the cheese melt.  Remove from heat and serve.

Note: Between making one tapioca and the next, please remove the skillet from heat and wipe both the bottom and sides of the skillet clean with paper towel (being careful to not burn yourself), so that the next tapioca won’t be browned by the singed leftover grains of starch.

Storage: Once cooled, the non-filled tapiocas may be stored in sealed containers to be used later as canapés (called beiju); however, they won’t be soft like when they were first made.  I personally am not fond of  beiju (hardened tapiocas) but you are welcome to form your own opinion.

For other breakfast recipes: 

• Top Hat Bananas (Cartola)
• Coconut-Cornmeal Cake (Bolo de Fubá com Coco)
• Romeo & Juliet French Toast Casserole (Rabanada de Forno Romeu e Julieta)
• Glazed Guaraná Cake Topped with Toasted Cashew Nuts (Bolo de Guaraná Glaceado com Castanha de Caju)
• Brazilian-style Fruit Salad (Salada de Frutas)
• Corn Muffins with Guava Paste (Bolinhos de Milho com Goiabada)
• Corn Bread with Basil (Pão de Milho com Manjericão)
• Banana Coffee Chai Smoothie (Brazilian Inspired)

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Receita em Português: 

Tapioca com Queijo
Rendimento: 2 tapioquinhas

Ingredientes:

• 1/3 xícara de polvilho azedo
• 2 colheres de (sopa) de água

Ou goma de tapioca molhada

• Queijo mussarela em tirinhas (ou qualquer outro que desejar)

Modo de Preparo:

1. Em uma tigela/bacia pequena, coloque o polvilho e despeje a água sobre ele. Mexa bem com uma de suas mãos para que o polvilho fique molhado. Em seguida, usando as pontas dos dedos, esfregue suavemente o polvilhe molhado para obter uma textura solta e granulada. Ou simplesmente use a goma de mandioca que pode ser comprada molhada no supermercado.

2. Aqueça uma frigideira pequena anti-aderente sobre fogo médio-alto. Coloque o polvilho molhado numa peneira pequena. Use uma mão para segurar a peneira sobre a frigideira quente e outra para esfregar o polvilho contra a peneira. Peneire o polvilho de uma maneira que quando caia na frigideira forme um círculo uniforme. Deixe o calor do fogo colar os grãos de amido até que se solidifique formando um crepe ou tapioca (preste atenção porque a tapioca estará pronta dentro de 10 a 30 segundos). A dica aqui é ter certeza de que as bordas da tapioca não estejam mais finas do que o centro da tapioca ou as bordas ficarão quebradiças. Vire a tapioca usando uma espátula de metal e deixe cozinhar rapidinho do outro lado.

3. Depois disso, ponha num prato, espalhe manteiga sobre ambos os lados da tapioca, recheie com o queijo em tirinhas, enrole a tapioca como se estivesse fazendo uma panqueca, ponha de volta na frigideira e deixe o queijo derreter. Retire do fogo e sirva. Bom apetite!!

OBS: Entre uma tapioca e outra, remova a frigideira do fogo e limpe o fundo interno e as laterais da frigideira com toalha de papel (com cuidado para não se queimar) para que a tapioca próxima não fique sapecada com as sobras da goma da tapioca anterior.

Armazenamento: As tapiocas não recheiadas podem ser armazenadas em frascos de vidro bem tampados para serem usadas mais tarde como canapés (beiju).

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For those who may not live in Texas or listen to the radio very often, Passaporte Brasil (Passaport Brazil) is the new festival taking place at Central Market, a famous gourmet supermarket chain in Texas belonging to the HEB group, from April 24th to May 7th, 2013.

In previous years, they have celebrated France, Spain, and Argentina, and this year it’s Brazil.  Can you picture the huge smile on my face?

I first found out about the festival about 2 months ago after receiving an invitation from Ms. Martini, Central Market Cooking School Manager in San Antonio, to teach a class on Brazilian cuisine — which is to be the third class I will have taught there.  Back at that time, they were still making preparations for the festival, and polishing all of the details.  A few weeks later, I sat down with one of its employees, who had done an exchange program in Brazil many years ago, to talk about Brazil and its fantastic dishes.  It was a way to refresh her memory about the language, as well as to impart insights about many other things in different regions of Brazil that she hadn’t had an opportunity to experience.

Last Wednesday, April 24th, the day finally arrived!  All the Central Markets in Texas opened their doors to Passaporte Brasil.  It was big — like everything that is done in the great state of Texas.  I mean, I expected something good, but have to confess that I did not quite expect what I saw.   The very first day, in the middle of the week, all of us present for the opening of the festival had the chance to buy first-hand a huge variety of products — many of them usually only available in Brazil itself.  CM even brought in rare fruit trees and flowers from Brazil for purchase.  We also had the opportunity to watch several live Brazilian culture shows and, of course, to eat great food– and I am proud to say that several dishes came directly from our blog’s recipes.  Yay!!!

My children and I watched a Capoeira show by Capoeira Luanda, had fun dancing samba, and were delighted to hear a trio singing and playing Bossa Nova.   Ah, and how could I forget the indoor carnival parade? !

And let me tell, I have never seen so many expatriate Brazilians all together in the same place, spending money with a big smile on their faces.  If you live in Texas or will be visiting  during this time, please make plans to go.  The festival will come to an end on May 7th.  :(    Until then, there will be also the opportunity to participate in many cooking classes, taught by Yara Roberts, Leticia Schwartz, Nilton Borges,  and  myself, among others.

Yesterday, I had the pleasure of attending Yara’s cooking class in San Antonio, listening to her stories, and savoring her wonderful dishes.  On the menu was Pão de Queijo, Cassava Fries, Vila Rica-Style Pork Roast, Black Bean Puree with Fragrant Tomato Sauce, Crispy Collard Greens, and Corn Crème Brulée, accompanied by Chardonnay and Pinot Noir wines.  Considerately, she took the time to autograph a copy of her cookbook for the lucky winner of one of our future giveaways, to take pictures, and to chat a bit with me.  I first met Yara several months ago at Culinary Institute of America’s San Antonio campus, and since then we have kept in touch.

For all the Brazilians, this festival has offered the chance to matar as saudades – to soothe the homesickness– for our motherland…  And for those who have not yet been to Brazil, it is the opportunity to know more about it without having to take a plane.

I hope that you do go… and return home carrying armloads of great products, happy memories of a one-of-a-kind event, and planning to travel to Brazil one day.

Thanks for stopping by!!!  Tchau!

xx

If you can’t come, have at least a taste of some of the Brazilian dishes that are available at the festival:

• Pão de Mel (Spiced Chocolate-Honey Cake)
• Pão de Queijo (Brazilian Cheese Rolls)
• Quindim (Coconut Custard)
• Brigadeiro (Chocolate Fudge Truffles)
• Moqueca (Bahian Seafood Stew)
• Feijoada (Black Bean Stew)

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Cassava?  What is that?  And why are you dedicating a post to it?

No, it is not only because I am a big fan of cassava– but also because it is the third-largest source of carbohydrates in the tropics, consumed by about half a billion people all around the globe, and capable of growing in marginal soils.  This ancient vegetable root is one of the pillars of Brazilian cuisine, an occupies an honored place in many other cultures as well, including Central and South American, African, and Asian.  What about in American culture?  Well, believe or not, cassava has likely been more of a presence at your table than you may imagine, and with globalization, it will become even more so.  Huh???

What do you think your beloved tapioca pudding is made from?  When you visit the beverage kiosk at the mall and order a bubble tea, what do you think that are you consuming?  Not so far from the potato shelf at the Walmart supermarket (among other chains), what do you think that long, thick, brown-skinned vegetable root is?  Ah, and did you know what the main ingredient of those famous Brazilian cheese rolls (pão de queijo) served at your favorite churrascaria is?  Or what ingredient is featured in many other Cuban, Puerto Rican, Filipino, or Indonesian dishes that you may dearly love?

As I mentioned, you have likely been eating cassava or dishes made with its derivatives without even realizing it.  If not yet, due to the influx of immigrants to this country and the influence of their cuisines, you probably will, sooner or later.  Believe me!

Moreover, with the increasing number of people in the US who have been or will be diagnosed with celiac disease, cassava and its derivatives are ideal for consumption because they are naturally gluten-free foods.

OK!!!  But what is cassava?

Cassava, also known as yuca (not yucca), mandioca, aipim, macaxeira, or manioc root, is a starchy, tuberous root native to South America, which is rich in carbohydrates, calcium, and vitamin C, but deficient in protein and other nutrients.  It is long and thick, and has an outer shiny brown skin with a white, firm interior.  Its center contains a woody fiber (see pic below) that has to be removed after boiling or before frying the cassava.

It roots (and leaves) are not meant to be consumed raw. In fact, they must be properly processed before consumption since they contain cyanide, which is poisonous and has been linked both to ataxia (a neurological disorder affecting the ability to walk), and chronic pancreatitis.  Cassava is available fresh, frozen, or grated. In order to cook it, the root first has to be peeled (soaking briefly in water makes the peeling process much easier).  Once peeled, it can either be boiled or fried for direct consumption.

Cassava is important in many cultures, including Brazilian culture.   In fact, it is one of the very foundations of Brazilian cuisine, and is consumed in many traditional dishes e.g. bobó, mashed cassava, fried manioc (or manioc fries), manioc chips, manioc cake, manioc flan, manioc soup, etc.

After processing in various ways, it also contributes ingredients used in making pão de queijo, tapioca pudding, tapioca crepes, tapioca couscous, vatapá, and farofa, among other dishes.

In Brazilian cuisine, its main derivatives are tapioca pearls, tapioca, manioc flour, sour starch, and tapioca starch.  These products are available online (Amazon.com), in Latin supermarkets, and some types are also available at American and Asian supermarkets.

Here are a few facts about cassava derivatives:

1) Tapioca Pearls: These are produced by passing the moist tapioca starch through a sieve under pressure, producing a spherical shape.  The resulting pearls range in size from about 1 mm to 8 mm in diameter, with 2–3 mm being the most common.  The pearls are used to make sagú or tapioca pudding in Brazil and other countries, and to make sweet drinks such as bubble tea in Asia. It is available at American supermarkets.

2) Granulated Tapioca (or simply Tapioca): This is also derived from the starch extracted from cassava but, in contrast to the tapioca pearls, is irregular, and its mixed “grains” vary in size. It is used to make tapioca couscous, which is basically prepared by soaking in hot milk and/or coconut milk, and then allowed to rest until soft and pliable.  It is available at Amazon.com.

3) Manioc Flour: This is also known as farinha de mandioca and is used to make farofa, pirão, and vatapá.  The detoxified cassava is ground to a pulp called massa and then squeezed with a device called a tipiti to extract the moisture (the liquid produced by this may be collected and dried to produce tapioca, locally known as polvilho).  The dried massa is then toasted over a large copper stove to produce the manioc flour.  This process varies regionally and by manioc species, and may include additional steps of re-soaking, drying and re-toasting the flour. Manioc flour is available at Brazilian Shop.com.

4) Sour Starch/Polvilho Azedo:  This is a fermented starch extracted from cassava that is coarser than tapioca starch, as you can see from the photo below.  It is used to make pão de queijo and also tapioca crepes.  Polviho azedo is available at Amazon.com.

5) Tapioca Starch/Polvilho Doce:  This is extracted from cassava, which is grated and washed, and then has the juice from its pulp squeezed out into a bucket.  The starch is then extracted from the liquid that accumulates in the bucket, and subsequently dried and sifted.  Unlike the sour starch, it is not fermented and has a fine texture similar to cornstarch.  Polviho doce is also used to make pão de queijo, crackers, and desserts. It is available at Amazon.com.

This list of cassava derivatives is just given for illustration.  Although these are the major products commercialized in Brazil, there are others in other countries (e.g. soluble tapioca starch powder, flakes and sticks, etc. in Asia).

I hope that you have enjoyed our article about cassava, and that it has helped you to become more familiar with it, and its importance throughout the world.

For dishes made from cassava and/or its byproducts, please click on the links below:

• Shrimp Bobó (Bobó de Camarão)
• Mashed Cassava (Purê de Macaxeira)
• Cassava “Lasagna” (Lasagna de Macaxeira)
• Brazilian-Style Quiche (Quiche Trio Mineiro)
• Brazilian Cheese Rolls (Pão de Queijo)
• Toasted Manioc Flour with Bacon and Vegetables (Farofa)
• Red Wine Tapioca Pudding (Sagú de Vinho)
• Tapioca Crepes with Chocolate Fudge Sauce (Tapioca with Brigadeiro Mole)

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Ready?! This is SRC-Secret Recipe Club day!

As you know, once a month on this day a recipe from a designated member of the SRC club is featured here. This time it is a kid-friendly breakfast recipe from Alli-n-Sons.

Whoo, hoo!! I am so excited. Waffles are one of my favorite things. But this is not just any common waffle. Allison’s recipe is none other than the addictive, scrumptilicious Peanut Butter and Nutella Waffles. Yes, you read that right!!!

Allison is a chocolate lover, blogger, freelancer graphic designer, and mother of two precious sons, for whom she makes many creative dishes. I completely understand that, since I have two amazing daughters whom I try to please in the kitchen — sometimes desperately.

If you follow this blog, you know how I love to put my twist on others’ recipes and make them my own. Most of the time there is nothing at all wrong with them (as is the case with Alli-n-Son’s waffles)– it is just a personal thing. You are welcome to try Alli-n-Sons’, mine, or to be inspired by this recipe but create your own. I love both Alli-n-Sons’ and mine, and if you come up with something new, I wish I could try yours, too.

Well, I have used the same ingredients called for in her recipe. The differences are that I added a few additional ones to the recipe, and also did not combine the peanut butter and nutella together in the waffle batter and serve with a blueberry syrup. Instead, I used only the peanut butter in the batter and added raspberries to it, making peanut butter and berry waffles. The nutella was reserved to make a sauce for drizzling over the waffles. I am both a nutella and peanut butter lover… because of this I like to taste them by themselves so that their flavors do not compete with each other. I call my twist Peanut Butter and Berry Waffles with Nutella Sauce.

A big thanks to Allison for her creativity and excellent recipe… From yours, I was able to get something that I can call my own.
So breakfast is served! Grab your plate and enjoy…

xx

Peanut Butter and Berry Waffles with Nutella Sauce

Yield: About 10-12 waffles

Segment: From My Table To Yours/Secret Recipe Club

Ingredients:

• 1-3/4 cups whole-wheat flour
• 1 teaspoon baking soda
• 3 teaspoons baking powder
• 1/8 teaspoon salt
• 1/4 cup sugar
• 2 large eggs, beaten
• 1-1/4 cup buttermilk
• 1 cup milk
• 1/4 cup vegetable oil
• 3/4 cup creamy peanut butter
• 1/2 cup raspberries, mashed
• 1/4 cup blueberries, halved
• Nutella Sauce (recipe follows)

Directions:

1. In a mixing bowl, add the flour, both the baking soda and powder, salt, and sugar; stir to mix.

2. Add in the beaten eggs, buttermilk, milk, and oil, mixing very well until combined. Stir in the peanut butter, and mashed raspberries; then, fold in the blueberries.

3. Preheat a waffle iron on high heat, if your waffle iron has heat settings. When the waffle iron is hot, spray surface lightly with no-stick butter-flavored cooking spray.

4. Pour the batter into the waffle iron, being careful not to over fill. Cook until the waffle is golden brown. Serve hot with the nutella sauce and fresh berries.

For the Nutella Sauce:

• 1/2 cup nutella
• 1/3 cup milk

In a microwaveable bowl, whisk together Nutella and milk until smooth. Microwave on high for about 30 seconds, whisk again, and thin sauce with additional milk if necessary. Drizzle sauce over the waffles.

Note: This recipe has been adapted from Alli-n-Sons’ Peanut Butter and Nutella Waffles.

You may also enjoy at breakfast time: 

• • Top Hat Bananas (Cartola)
  • Coconut-Cornmeal Cake (Bolo de Fubá com Coco)
  • Romeo & Juliet French Toast Casserole (Rabanada de Forno Romeu e Julieta)
  • Glazed Guaraná Cake Topped with Toasted Cashew Nuts (Bolo de Guaraná Glaceado com Castanha de Caju)
  • Brazilian-style Fruit Salad (Salada de Frutas)
  • Corn Muffins with Guava Paste (Bolinhos de Milho com Goiabada)
  • Corn Bread with Basil (Pão de Milho com Manjericão)
  • Banana Coffee Chai Smoothie (Brazilian Inspired)

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What a Saturday! I feel as if I am running a marathon… I started my morning with exercise, followed by my children’s gymnastics class…

As soon as we got home, we changed clothes and headed to a Brazilian Jiu Jitsu class at one of the Gracie family‘s martial arts schools.

Immediately after, we enjoyed a great Story Hour in Portuguese right there.

I don’t know if I have ever mentioned, but here in San Antonio there is a great, active Brazilian community. Our association, Cabrasa (Casa do Brasil em San Antonio), organizes events in town for the community, Story Hour being one of them. This is a great opportunity for our children, at least once a month, to practice their Portuguese with others besides just their parents at home. Today we read two stories in Portuguese, had group discussion, and ate lots of biscoitos de nata. This is a cookie from Minas Gerais state that became popular all over Brazil. I have to confess that I was happy to see all the children devouring those little pieces of heaven and coming back for more… The doce de leite (dulce de leche) on top adds a modern touch to the traditional, plain cookie. Also, nowadays it is not uncommon to find the cookie garnished on top with slices of guava paste.

Well, thought that was all? Oh, I do so wish it were, but no. The marathon was not over… We had a birthday party at one of our Brazilian friends’ to attend… Carol was turning 5 and my girls were pretty excited to join in the celebration…

 I have to confess that I had as much fun as a 5-year-old child!

Well, although this has been quite a busy day, I cannot complain. We had a lot of fun participating in different activities and most importantly, we are alive and healthy. Unfortunately it is not like that for everyone. My heart and prayers go out to those who died or were injured in Boston this past Monday… and of course, their families. May my Heavenly Father receive with open arms those who left this world tragically and comfort each one of us who are still here. May in every heart there exist goodness and love…

xx

Cream Cookies with Dulce de Leche

Yield: About 50 cookies

Segment: Brazilian cuisine

Ingredients:

• 650 g all-purpose flour
• 20 g baking powder
• 10 g baking soda
• 500 ml heavy cream
• 40 g unsalted butter, softened
• 300g granulated sugar
• 2 large eggs at room temperature
• 20 ml pure vanilla extract
• 100 g of corn starch
• Duce de leche to top cookies

Directions:

1. Preheat oven to 350 degrees F (180 degrees C). Line 2 large rectangular baking sheets with parchment paper and set aside.

2. In a bowl, sift together the flour, baking powder, and baking powder, mixing together, and set aside.

3. Using an electric mixer on low speed, beat the cream with the butter and sugar until the mixture is just creamy.

4. Add the eggs and vanilla and beat just until they have been incorporated into the mix. Gradually add the mixture of flour/baking soda/baking powder powder, beating on medium speed until obtaining a homogeneous, thick batter/dough.

5. Roll dough into small balls (use a tablespoon as a measure to remove the dough from the ball and roll them so that they will be the same size). Use your thumb to press the center of each of the cookies, as if making a small, superficial hole (I use the tip of my thumb for making the little hole).

6. Fill each little hole with dulce de leche and arrange the cookies on the lined baking sheet, maintaining them at a distance of 4 cm or 2 inches from each other. Bake for about 18 minutes or until the cookies are lightly golden on the bottom. Let cool and store the cookies in a tightly covered container at room temperature.

I do hope you enjoy our scrumptious, caky Cream Cookies with Dulce de Leche, which are usually served with a cup of coffee or tea.  In Minas Gerais, Brazil, they are a must-have in the afternoon.  These cookies are less sweet than your average cookie because they are coffee cookies, yet they are still addictive !!!

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Receita em Português:

Biscoito de Nata com Doce de Leite

Rendimento: Aproximadamente 50 biscoitos

Ingredientes:

• 650 g farinha de trigo
• 20 g fermento em pó
• 10 g bicarbonato de sódio
• 500 ml de nata ou creme de leite de caixinha
• 40 g de manteiga sem sal amolecida (à temperatura ambiente)
• 300 g de açúcar refinado
• 2 ovos grandes à temperatura ambiente
• 20 ml de essência de baunilha
• 100 g de amido de milho
• Doce de leite para pôr no topo
• Modo de preparo:

1. Pré-aqueça o forno a 180 graus C. Forre duas formas grandes retangulares com papel manteiga e reserve.

2. Em uma tigela, peneire a farinha de trigo e depois o fermento e o bicarbonato. Misture e reserve.

3. Na batedeira, em velocidade baixa, bata a nata, com a manteiga e o açúcar até obter uma mistura cremosa.

4. Acrescente os ovos e a baunilha e bata somente o suficiente para que os ovos tenha se incorporado à mistura. Gradualmente vá acrescentando a mistura de farinha reservada à massa e batendo em velocidade média até obter uma massa grossa e homogênea.

5. Enrole a massa em bolinhas pequenas (use uma colher de sopa como medida para retirar a massa e enrolar para que as bolinhas tenham o mesmo tamanho). Dê uma pequena achatadinha no centro de cada uma como se tivesse fazendo um buraquinho superficial (eu uso a ponta do meu polegar para fazer o buraquinho).

6. Encha o buraquinho de cada biscoito com doce de leite e arrume os biscoitinhos nas formas forradas , mantendo uma distância de 4 cm de um biscoito pra outro. Asse em forno pré-aquedcido por uns 18 minutos ou até que os biscoitos dourem levemente na base. Deixe esfriar e conserve os biscoitos em um recipiente plástico ou de vidro bem tampado à temperatura ambiente.

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Carrot cakes, like culture, show differences based upon their place of origin– at least American and Brazilian carrot cakes do!

American carrot cakes contain nuts and sometimes crushed pineapple and shredded coconut or raisins, adding richness to the cake by the addition of other flavorings.  The Brazilian version is simpler, less sweet, and has carrots as its sole flavoring agent. As an added bonus, Brazilian carrot cake is ideal for kids since the carrots are well blended into the cake (no visible slivers of carrot) and it is topped with chocolate sauce.  The type of pan preferred for baking this cake also differs from one country to the other.   In the US, carrot cakes are often prepared in a round baking pan, a loaf pan, or even in a cupcake tin.  On the other hand, in Brazil they are generally baked in a ring mold or a rectangular baking pan, although personal preferences also apply.

Ah yes, they also differ when it comes to frosting.  While American-style carrot cake is frequently topped with a cream cheese frosting, Brazilian-style carrot cake is either served plain (like a coffee cake) or more typically, topped with a chocolate sauce.  I have to confess that I do prefer mine dusted with powdered sugar instead of topped with chocolate sauce.  I love both American and Brazilian carrot cakes… and now that you know about Brazilian carrot cake, there is something new and wonderful for you to try on your plate, right?!

Regardless of how they might differ from one another, both carrot cake versions fall into the baking category of shortened, oil cakes– which means that this particular type of cake is moister and denser than those known as shortened, butter cakes (such as traditional yellow cake, marble cake, and most wedding and birthday cakes). In addition, the fat and sugar are not creamed… oil is the added fat used for moistness and density in the carrot cake.   Since oils always remain liquid and never set into solid form, this type of cake can be refrigerated without losing its tenderness and moistness.

Although when properly structured oil cakes are moist, butter cakes can be also.  Here are a few tips to add moistness to your cakes and prevent them from drying out:

Tips for a moist cake:

• Substitute a fruit puree (e.g. applesauce, pumpkin puree, mashed ripe bananas, canned crushed pineapple or plum puree) for 1/2 of the oil or butter that is called for in the recipe.  The fiber in the fruit puree helps to absorb moisture and keep the cake moist.   It is true that the cake will be a little denser than one without a fruit puree, but it will be moist.
• Add 1/4 cup of sour cream, instant pudding (the undissolved powder), or mayonnaise (the real thing) to the batter of butter cakes (Remember: butter cakes are the ones in which butter and sugar are creamed). 
• Replace milk with buttermilk, but do not forget to add baking soda to the batter to neutralize the acids present in the buttermilk.  The general ratio is 1/2 teaspoon of baking soda per 1 cup of buttermilk. 
• For butter and oil cakes made with gluten-free flour, use the amount of butter or oil called for in the recipe and add a 1/2 cup of a fruit puree (e.g. applesauce) to the batter.
• If you are making a layered cake, brush the baked and cooled cake layers with simple syrup.  This is a technique professional bakers use to keep the layers of a cake moist, whether the cake is from scratch or from a mix.  After the simple syrup has been applied, spread a thin coating of frosting and let the frosting dry before putting on the final layer.
• To prevent a cake from drying out, always store it well covered.  Butter cakes are best kept at room temperature, while oil cakes can be refrigerated.

With all that said, let’s go to the kitchen to get this baby baked!
xx

Carrot Cake with Chocolate Topping

Yield: 1 (9-inch or 23 cm) cake

Segment: Brazilian cuisine

Ingredients:

• 340 g carrot (about 2-1/2 large carrots), peeled and grated
• 240 ml vegetable oil
• 2 teaspoons (or 10 ml) pure vanilla extract
• 260 g all-purpose flour (or your favorite gluten-free flour. In this case, add 1/2 cup of applesauce to the batter)
• 2 teaspoons (or 10g) baking powder
• Pinch of salt
• 3 large eggs at room temperature
• 1 large egg yolk at room temperature
• 400 g granulated sugar
• Chocolate Sauce (recipe follows)

Directions:

1. Preheat oven to 350 degrees F (about 180 degrees C).  Grease  a round ring mold (9-inch or 23 cm diameter) and dust with flour.

2. In a blender, blend the carrot, oil and vanilla together very well until the mixture is homogeneous and smooth.  Reserve.

3. In a large bowl, sift the flour and baking powder.  Reserve.

4. Using an electric mixer, beat the eggs and the yolk at medium speed until frothy (about 1 minute).  Gradually add the sugar and beat until sugar has been well incorporated (about 1 minute).  Stir in the mixture of blended carrots using a spatula.  Then, add the flour/yeast mixture in 3-4 additions and also a pinch of salt, beating on low speed until the flour has been incorporated to the batter (Please, do not overbeat!!!).

5. Pour batter into the prepared pan.  Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.  Let cool completely on a wire rack. Unmold and top with chocolate sauce.  Decorate as desired. You can also serve this cake plain or dusted with powdered sugar instead of topping with chocolate sauce. This cake is moist without being oily!!! If you are intolerant to dairy, serve cake dusted with powdered sugar. 

Note: If you don’t have a ring mold pan, you can bake the batter in a standard-size cupcake pan.  In this case, fill 3/4 full and bake for approximately 18-20 minutes.  Please, always do the toothpick test!!  You can either use paper liners, or grease and dust the cupcake pan. 

For the Chocolate Sauce:

• 100 g milk chocolate, chopped
• 1 cup (240 ml) milk
• 1 tablespoon (or 15 g) unsalted butter
• 2 tablespoons (or 30 ml) honey
• 1 tablespoon (15 ml) pure vanilla extract

Directions:

In a saucepan, combine all the ingredients and cook over medium-high heat, whisking constantly.  When it starts to boil, lower the heat to medium-low and simmer until sauce had thicken (about 5 minutes).  Remove from heat, stir in the vanilla extract, and let sauce cool down to warm.  Pour over cake.

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Receita em Português:

Bolo de Cenoura com Cobertura de Chocolate

Rendimento: 1 (23 cm) bolo

Ingredientes:

• 340 g cenoura descascada e ralada
• 240 ml de óleo vegetal
• 2 colheres de (chá) de essência de baunilha
• 260 g de farinha de trigo
• 2 colheres de (chá) de fermento em pó
• Uma pitada de sal
• 3 ovos grandes, à temperatura ambiente
• 1 gema grande, à temperatura ambiente
• 400 g de açúcar granulado
• Calda de Chocolate (receita abaixo)

Modo de Preparo:

1. Pré-aqueça o forno a 180 graus C. Unte e polvilhe com farinha uma forma redonda de buraco (23 cm de diâmetro).

2. Bata bem a cenoura, o óleo e a baunilha no liquidificador até obter uma mistura homogênea lisa. Reserve.

3. Numa tigela grande, peneire a farinha e o fermento. Reserve.

4. Na batedeira, bata os ovos e a gema à velocidade média por aproximadamente 1 minuto. Gradualmente adicione o açúcar e bata até o açúcar tenha se incorporado à mistura (aproximadamente 1 minuto). Acrescente a mistura de cenoura liquidificada, misturando com uma espátula. Depois acrescente a mistura de farinha e fermento e uma pitada de sal, batendo em velocidade baixa até que a farinha tenha se incorporado à massa (É importante somente bater o suficiente para que a farinha se incorpore).

5. Despeje a massa na forma untada e polvilhada. Asse por aproximadamente 40 minutos ou até que um palito inserido no centro saia limpo. Deixe esfriar completamente sobre uma grade. Desenforme e cubra com a calda de chocolate morna. Decore como desejar.

Para a Calda de Chocolate:

• 100 g de chocolate ao leite picado
• 1 xícara (chá) de leite 
• 1 colher (sopa) de manteiga sem sal
• 2 colheres (sopa) de mel 
• 1 colher de (sopa) de essência de baunilha

Modo de Preparo:

Numa panela, junte todos os ingredientes e leve ao fogo médio-alto, mexendo bem com um batedor até começar a ferver. Abaixe o fogo para médio-baixo e deixe cozinhar até que a calda tenha engrossado (aproximadamente 5 minutos). Retire do fogo, misture a baunilha e deixe amornar. Despeje sobre o bolo.

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