Strawberry Brigadeiros

The Chocolate Brigadeiros were such a hit that I had to try some other flavors. This version is strawberry. The only difference was that I used crushed freeze-dried strawberries, instead of chocolate powder. I had originally intended to completely crush the freeze-dried strawberries into a powder, but I ended up leaving some small bits that added a nice touch to the final brigadeiros.

Just as with the chocolate version, while making these candies, continuous stirring is key. In fact, for some reason, this time the candy thickened very quickly and I had to aggressively stir to avoid burning the candy. I used multicolored sprinkles for these Brigadeiros. The sprinkles make it easier to eat because the candy can become a bit sticky. 

Strawberry Brigadeiros 

• 1 14-ounce can sweetened condensed milk
• 3 Tbsp.  crushed freeze-dried strawberries
• 1 Tbsp. butter
• dash of salt
• sprinkles
• mini baking cups for serving

Butter a large plate and set aside. In a heavy bottom pan, heat the sweetened condensed milk, strawberry powder, butter, and salt on medium for about 15 minutes. Use a wooden spoon to stir. The mixture will slowly thicken. It is done when the spoon runs through the middle and it does not run back together for about 3 seconds. Pour the mixture onto the buttered plate and refrigerate for one hour. Set up mini baking cups and a bowl of sprinkles. Before rolling the dough into balls, butter your hands. Use about a tablespoon of dough to create a ball, then roll each ball in sprinkles. Place each Brigadeiro in a mini baking cup. Refrigerate until ready to serve. Enjoy!

Tiger Cookies

This recipe has a surprise ingredient of crushed frosted flakes which give the cookies a nice crunch. In some ways, this recipe reminds me of potato chip cookies, but a bit sweeter. I suspect that Mom found this recipe from a Kellogg's Frosted Flakes box. 

These cookies are very easy to make. I followed the directions and used frosted flakes. But other cereals, such as corn flakes, could easily be used to add a nice crunch to the cookies. When I made these cookies, I used dark chocolate chips because that it what I had on hand. I even made a few cookies without the chocolate for certain people who do not like chocolate. The non-chocolate cookies were just as delicious as the chocolate cookies.

Tiger Cookies 

• 3 cups frosted flakes
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 1 cup chocolate chips, melted

Crush frosted flakes down to about one and half cups. Sift together the flour, soda, and salt. In a mixing bowl, combine the butter and sugar; beat until light and fluffy. Add eggs and vanilla; beat well. Add dry ingredients; mix thoroughly. Fold in the crushed frosted flakes. Swirl warm melted chocolate lightly through batter, leaving streaks of chocolate. Drop by spoonful onto ungreased baking sheets. Bake at 375 about 12 minutes or until done. Remove from baking sheet and allow to cool. Enjoy!  

Baked Eggs, Mexican style

With my first bell peppers from the garden, I decided to make this recipe. It was a surprising household hit, so it might make it into the regular rotation. At MDS's suggestion, I may try to add sausage to the bread and vegetable mix. This recipe gives these baked eggs a Mexican flavor, but adjustments could be made to create other flavors

I did not have six-ounce baking dishes, so I used a muffin pan. I did learn that large eggs might be a bit too large for muffin tins, so next time, I will make more of the vegetable and bread mix and make some additional baked eggs using the extra egg whites. When I made this recipe, after adding the eggs, I did not have room to add tomato juice, so I used powdered tomato bouillon instead. Also, instead of cheddar cheese, I used cotija cheese, which is something like a Mexican Parmesan cheese. And because this recipe is a bit of work, I might make more and store some for later. I did not try to freeze any from this batch, but I bet they will freeze well.

Baked Eggs, Mexican Style 

• 1 1/2 cup chopped onion
• 1 1/2 cup chopped green pepper
• 1 garlic clove, crushed
• 3/4 cup olive oil
• 2-3 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon oregano
• 9 slices white bread, cubed
• 6 extra large eggs
• 6 tablespoons tomato juice
  
• 1/2 cup grated cheese

Saute the onion, green pepper and garlic in oil until soft. Stir in seasonings; simmer for five minutes. Stir in bread cubes. Spoon into 6 buttered six-ounce baking dishes, pressing firmly on bottoms and sides. Break egg into center of each. Spoon 1 tablespoon of tomato juice over each egg; sprinkle with cheese. Bake at 350 for 20-25 minutes or until egg is set. Enjoy!