Welcome to the Virtual Food & Wine Festival! After you see what the kids and I have shared, make sure you visit all the other blogs who have joined in. Do you have a favorite international dish? Feel free to add your link below and join in the culinary fun!
One thing I love to do is cook with my kids. The recipe I am sharing today, the four of us created together. These sweet treats are called "Brigadeiros" and originated in Brazil. The first time I made these was in the sixth grade for a report I was doing on South America. Brigadeiros are coated in chocolate sprinkles. You will notice in the photos below, my children opted to make them a little more seasonal. If you know my kids, you will probably guess who made which ones. Just in case, the pink "princess" ones were created by Emily. The ones with Halloween sprinkles were created by Joey, and the fall ones were created by Hayley. Also, note the arrangement of them on the plate - that was done by the kids too!
- 1 - 14.5oz. can of sweetened condensed milk (1 1/3c/)
- 1/4c. unsweetened cocoa powder
- 1T. butter or margarine
- 6 to 8 T. chocolate flavored sprinkles
- Small foil or paper decorator cups
In a 2-quart saucepan, combine condensed milk, cocoa powder and butter. Cook and stir constantly over medium-low heat 7 to 8 minutes* or until candy forms a ball around the spoon and pulls away from the sides of the pan. Cool to room temperature.
With buttered hands, shape cocoa mixture into 1-inch balls; gently roll each in chocolate sprinkles. Place in individual decorator cups. Cover and chill before serving. Refrigerate remaining candies. Makes 25.
*Though the recipe says 7 to 8 minutes, it usually takes me about 15 minutes to reach the stage that the candy forms a ball around the spoon.
|The kids' creations|
If you plan to attend Epcot's Food and Wine Festival this year, you will not find any Brigadeiros at the Brazil Marketplace, but they do have a few things on the menu that I can't wait to try:
- Brazil’s National Dish - Feijoada (a black bean and pork stew)
- Seared Mahi Mahi with Steamed Rice, Hearts of Palm and Coconut-Lime Sauce
- LeBlon Frozen Caipirinha cocktail
The recipe I used in this post was from The Avon International Cookbook, published in 1983.Check out all the great recipes from around the world and feel free to link in with your own recipe for the Virtual Food and Wine Festival!