The US Supreme Court took a huge step for mankind today, by passing the law that turns same-sex marriage a reality.
Congratulations to everyone that is working hard to reduce, and eliminate, prejudice not only here but worldwide!
Love – in any of its expression – should always be celebrated and supported.
I have been waiting for a while to post this recipe and today sounded like a good opportunity.
You will need:
- 1/4 cup of corn syrup
- 1/3 cup of water
- 1 envelope of unflavored gelatin
- 1 box of flavoured gelatin (Cherry, Orange, Pineapple, Lime, Blueberry, Grapes – or any other 😉 )
- Lego-guys molds
What to do:
- Completely dissolve the corn syrup on the water.
- Add the unflavored gelatin and the flavoured gelatin and stir thoroughly, letting it rest for 2 minutes.
- Cook it in medium-low heat for approx. 10 minutes (the time may vary depending on the flavour… I really don’t know why), keep stirring it. Don’t let it come to boil!
- After getting a slightly creamy consistency, pour into molds and let it cool in the fridge.
- The deeper your mold the longer it will take to chill (but overall it is really fast)
- If the heat is too high, the mixture will burn (trust me… ).
- The gummies are a bit sticky… if you want them “unsticky” coat them with powdered sugar, castor sugar or pearl dust. But they will lose the awesome vitral glare.
- This recipe will work in virtually every silicone mold which can be a really nice way to put that extra wow on your cakes/cupcakes.
- This recipe give you 1 1/2 cup of liquid gummy syrup.
In order to have a strong start for my recipe* area, I am betting on a champ: cheesecake.
This creamy and juicy delight is definitely a great summer choice. At home it is always a guaranteed success. The funny fact it that I never cared about cheesecake before coming to the US. Always thought it was too salty or too umami for my sweet tooth taste. On my first visit to the US, my husband (boyfriend back then) insisted that I should give it another chance and it completely blew my mind. I felt in love immediately… nhom nhom nhom.
Well without any further delay, here goes the goods:
- 2 cups of Graham cracker crumbs
- 2 tbsp of sugar
- Pinch of salt
- 5 tbsp unsalted butter, melted
Process the graham crackers with the sugar and salt. In a bowl, slowly incorporate (with your hands) the melted butter. You will get a slightly crumbly mixture. Coat the base of a springform with the mixture, gently pressing so it can cover the whole surface. Put in a preheated (350°F; 180°C) oven for 10 minutes to seal. Let it cool.
- 1 pound of cream cheese (2 packages; 450g)
- 2/3 cups of sugar
- Pinch of salt
- 1 tsp vanilla extract
- 3 eggs
- 1/3 cup sour cream
- 1/3 cup whipping cream/heavy cream
In your mixer beat at medium speed the cream cheese for about 4 minutes or untill it gets softened. Add the sugar and beat for another 4 minutes. Add the pinch of salt and the vanilla extract, once at a time beating for 1 minute after each addition. Add the eggs one at a time beating for one minute between each addition. Add the sourcream and beat until incorporated. Add the heavy cream and beat until incorporated.
Pour your mixture onto the cooled graham crackers layer. You will cook your cheesecake on water bath in a preheated oven (325°F; 160°C) for 50 minutes and turn off the heat leaving the cake inside the oven untill it cools. Check the oven frequently to see if the top of your filling is browning. You don’t want to form a brown crust, you just want it to cook and form a nice pillow-like surface. Turn off the heat if you see that your cheesecake is starting to brown.
Take it off the oven, cover it with plastic wrap and foil and put it on the freezer for 4 hours (or overnight).
About and Tips:
- 8in springform
- Blueberry topping made with home made blueberry thin jam
- The crust is 0.5in thick in a 8in form and 0.25in thick in a 10in form. I don’t change the amounts on the recipe for the crust in these two cases.
- If you are like me and want to get the top slightly incorporated in the cream, before you put it in the freezer, coat the whole surface with your topping. If you want it to be well separated, wait to pour your topping when you take the cheesecake out of the freezer.
- Some people even like to put a cream coat of sourcream and sugar on the top of the cheesecake before putting the filling. This completely prevents the filling to soak into the cheesecake but, in my opinion, give some acidity to the dessert that I don’t care for.
- DO NOT, under any circumstances, put your springform direct on the water. You ARE going to soak your crust and make a mess. Cover the entire bottom of the form with foil and test it for leaking before even placing the crackers.
- This is a really fragile dessert (cream cheese, sour cream, heavy cream…) I really don’t advise you to do it with too much advance of the occasion. One day before tops. It should last around 4 days on the fridge.
*This recipe was tested by me for exclusive home consumption.
[Confira Receita em Português]
One of the many things that the US differs from Brazill is the celebration date of Father’s Day. Down there people celebrate their Dads on the second sunday of August.
Even though is a bit soon for my countrymen, it is never too late to say Happy Father’s Day to all the american dads around!
Congratulations to you all!
I present you the Brazilian favorite of all times, the pudim of condensed milk (or some kind of Condensed Milk Flan)!
This dessert is one of my particular favorites. I don’t know if is the sweetness of the condensed milk or the caramel the flows all over it, but it is a sensational treat able to calm the most reluctant beasts. 🙂
The best part is the fact that despite of being a sweet treat, it is light, creamy and it shall be served cold(!), making them the perfect to finish to that amazing barbecue on the porch.
It is possible to add other flavors (fruit or chocolate) to it as well without the risk of ruining it, but the simple and traditional way is definitely my Achilles heel.
To close this week with a golden key, let me show you my buttercream rustic cake.
This imprint technique is pretty simple, you just use a fork to mess your perfectly smooth buttercream (yes… this can be harsh… LOL). You can use this technique anytime you want to achieve a wood-like texture, for example.
Although is not a cake made for a hot/humid weather (the buttercream can overreact, decide to leave the building and just melt when under heat) on a tempered climate it can easily be outside of your fridge for up to 3 days (depending on your choice of filling as well, of course).
- 6 inches x 4,5 inches cake
- Buttercream finish
- Piped roses (Tip 103)
- Piped leaves (Tip 352)