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Sweet Little World

Written and designed by

Amanda MaďŹ oletti Tartari 3 and Eliza BĂśger Roveda

Sweet Little World


Sweet Little World Written and designed by Amanda Mafioletti Tartari and Eliza Bรถger Roveda 1st edition

Copyright © 2017 by Amanda Mafioletti and Eliza Roveda All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests, write to the publisher, addressed “Attention: Permissions Coordinator,” at the address below. AMANDA MAFIOLETTI

Santa Catarina, Brazil ELIZA ROVEDA

Santa Catarina, Brazil ISBN 978-1-4494-7425-6 Library of Congress Control Number: 2017946719


Introduction Sweet little world is a cookbook that carries sweet recipes from all over the world. Our mission is to not only satisfy your sweet tooth, but to also give you the opportunity to experience the diversity of taste that every culture has to offer. This book will hit your memories on those amazing sweets you’ve had tasted on your last travel abroad, or just finally give you the chance to try some classic desserts you’ve always craved for but had no clue how to get them done. The recipes on this book range from easy to hard, but overall they are pretty simple, so whether you are a novice baker or a bit more experienced, you are good to go and should have lots of fun baking (and eating!) them. Are you ready to taste every part of this sweet world in the comfort of your home? Fasten your apron and have a nice dish.

Table of conversion GRAINS (G)











































35.2740oz 10


250 ml

1/2 cup


1/4 cup


1 tablespoon


1 teaspoon


1 pint


1 gallon


1 inch


1 pound


33,8 ยบF




America 14. ARGENTINA 16. BRAZIL





Chocolate Pie

Serves: 6 | Difficulty: easy | Time: 25m | Calories: 301 cal

Ingredients • 14oz dulce de leche (Argentine caramel) • 13.4oz cream cheese • 17oz chocolate cookies

• 1 cup freshly brewed coffee • 1/8 cup Kahlúa


• 1,06oz dark chocolate cup Kahlúa

instructions 1 In a large bowl, using an electric mixer beat the cream cheese until fluffy. Add the dulce de leche and whisk until smooth, it must not be lumpy. Reserve. 2 In a small bowl, mix the coffee with the Kahlúa. Soak the chocolate cookies in this mixture. Arrange them in a rectangular mold (20 x 25 cm /7.9 x 9.8 in), forming a single layer of cookies covering the entire surface of the mold.

4 For garnishing, grate the dark chocolate over the last layer of dulce de leche. 5 Cover with plastic film and refrigerate overnight. The longer you let it in the refrigerator the better it gets.


You can substitute the coffee for chocolate milk, especially if you are preparing it for children.

3 Pour some of the dulce de leche mixture, spreading evenly with a spatula. Arrange another layer of cookies, then more dulce de leche and so on. You must have at least 4 layers of cookies, ending with a layer of dulce de leche.

It is really important to refrigerate for at least 8 hours, as this allows the cookies to become softer and the dulce de leche to settle.




Chocolate Truffle

Serves: 24 | Difficulty: easy | Time: 45m | Calories: 201 cal

Ingredients • 1 (14oz) can sweet condensed milk • 4 Tbsp cocoa powder, sifted • 2 Tbsp butter, plus more for rolling balls

• A pinch of salt • Good quality chocolate sprinkles (or any other type of sprinkles you like)

instructions 1 In a small sauce pan mix the sweet condensed milk, the cocoa powder, the salt and the butter. 2 Bring the sauce pan to the stove and heat it over medium-low heat. 3 Cook it, mixing constantly (this is important, otherwise it will burn!) until it thickens. A way to know is to run your wooden spoon (or spatula) in the middle of the mixture. If it takes a while for the mixture to move, then your brigadeiro is ready!

4 Reserve, letting it cool to room temperature. 5 In a plate or bowl, spread your sprinkles. 6 Once the brigadeiro is cool, grease your hands with butter and roll the brigadeiros into little balls.(In Brazil we usually use half a tablespoon as measurement, but you can make your balls as big or small as you’d like!) 7 Roll the brigadeiro balls into the sprinkles and place them in paper/foil candy cups.




Peanut Brittle

Serves: 30 | Difficulty: medium | Time: 25m | Calories: 96 cal

Ingredients • 11 Tbsp unsalted butter • ¾ cup sugar • 1 teaspoon salt • ½ cup light corn syrup

• 2-½ cups unsalted dry roasted peanuts (whole and/or halved) • 1 teaspoon pure vanilla extract • 1 teaspoon baking soda

instructions 1 Grease the bottom of a large baking sheet with non-stick cooking spray or butter. Set aside. 2 Place the butter, sugar, salt, and light corn syrup in a large non-stick saucepan. Cook over medium heat (large burner), stirring slowly and constantly with a wooden spoon for about 3 minutes. Add the peanuts and reduce the heat to medium-low. 3 Cook for 13-15 minutes, stirring constantly or until caramel has thickened and peanuts stick onto each other.

4 Remove mixture from heat and stir in both the vanilla and baking soda until obtaining a homogeneous mixture. Pour mixture immediately onto the greased baking sheet. 5 Place a sheet of parchment paper on top and spread the brittle thin using a rolling pan . 6 Let the peanut brittle cool completely at room temperature before breaking into 2-inch pieces with your hands. Enjoy!




Bakery Style Cookie

Serves: 36 | Difficulty: medium | Time: 30m | Calories: 54 cal (each)

Ingredients • 2 sticks softened butter • 1 cup granulated sugar • ¾ cup packed light brown sugar • 2 large eggs • 1 tablespoon pure vanilla extract • 1 ¾ cups all-purpose flour

• 1 teaspoon baking soda • ½ teaspoon kosher salt • 1 ½ cups chocolate chips (semi-sweet) • 1 cup cocoa powder • 15 whole Oreo Cookies, finely ground

instructions 1 Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.

4 With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other.

2 In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.

5 Bake for 9 to 11 minutes, until cooked through.

3 Place flour, crushed Oreo crumbs, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined.

6 Let cool on baking sheet for 5 minutes before transferring to a cooling rack. 7 Serve with milk.




Apple Pie

Serves: 6 | Difficulty: medium | Time: 65m | Calories: 240 cal

Ingredients • 6 cups thinly sliced, peeled appels • ¾ cup sugar • 2 tablespoons all-purpose flour • ¾ teaspoon ground cinnamon

• ¼ teaspoon salt • 1/8 teaspoon ground nutmeg • 1 tablespoon lemon juice • 1 recipe for double crust pastry

instructions 1 Preheat oven to 425°F. Place 1 pie crust in a ungreased 9-inch pie plate.

5 Brush the top of the pied with an egg wash and sprinkle with additional sugar.

2 Add the apples and the remaining ingredients to a bowl and mix to combine.

6 Bake for 40 minutes or until the apples are tender and the crust is golden brown. You can cover the edge of the crust with 2 to 3 inch wide strips of foil after the first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack before serving.

3 Add the apple mixture into the crust-lined pie plate. 4 Top with second crust. Press the edges of both pie crust together to seal and crimp the edges. Cut slits in several places in top crust.




Glazed Donuts

Serves: 6 to 10 | Difficulty: hard | Time: 180m | Calories: 270 cal


• 450g all-purpose flour • ½ teaspoon salt • 1 egg • 1.76oz white sugar • ½ teaspoon vanilla extract

• 1 teaspoon lemon zest • 100ml warm milk • ½ teaspoon instant yeast • 100ml warm buttermilk • 3oz butter, melted and cooled


• 150g powdered sugar • 3 tablespoons whole milk • ½ teapsoon vanilla extract

• Food coloring • Sprinkles or chocolate flakes

instructions FOR THE DONUTS

1 Mix the warm milk and yeast in a bowl and allow to proof for 5 minute. 2 In another bowl, mix the egg and sugar until creamy and pale. Add the warm milk and yeast, as well as buttermilk and melted butter. 3 Stir in the flour and salt and knead at least 10 minutes to obtain an elastic, smooth dough. If you have a stand mixer, this part is fairly easy. 4 Cover the bowl with plastic wrap and allow to proof for 1 hour at room temperature or overnight in the fridge.

5 Roll the dough into a thick sheet, about 8mm thickness then cut rounded shapes with a round cookie cutter. Using a smaller cutter, cut out the center of each donut. 6 Cover the donuts with a clean kitchen towel and allow them to proof for 30 more minutes. 7 Bring a few cups of frying oil to high temperature over medium to high flame. 8 Carefully drop each donuts in the hot oil and fry on each side just until golden.



1 Mix the sugar and milk in a bowl until creamy. The glaze should be fairly thick, but still run off the spoon. If it’s too thick, add a few more drops of milk; if it’s too thin, add more powdered sugar. If using food coloring, add just a tiny drop of you favorite color and mix well.


Replace the milk in the glaze with lemon juice, orange juice or fruit purees for differently flavored glaze

2 Dip each donut in the glaze and allow it to drip off the excess. Decorate with your desired sprinkles.





Nanaimo Bars

Serves: 12 | Difficulty: medium | Time: 1h 15m | Calories: 196 cal


• ½ cup unsalted butter • 5 Tbsp cocoa powder • ¼ cup granulated sugar • 1 egg, beaten

• 1 ¾ cups graham wafer crumbs • 1 cup shredded coconut • ½ cup almonds, finely chopped


• ½ cup unsalted butter, softened • 2 tbsp + 2 tsp whipping or heavy cream

• 2 Tbsp vanilla custard powder • 2 cups icing sugar


• 4 oz (115 g) semi-sweet chocolate

• 2 Tbsp (30 mL) unsalted butter


1 Pour 2 cups (500 mL) water into bottom of double boiler. Place on stove over medium heat and bring water to simmer.

4 Scrape into parchment paper-lined 8-inch (2 L) square baking dish. Press firmly to create even bottom layer.

2 In top of double boiler; combine butter, cocoa and sugar; place over simmering water. Heat, stirring, until butter has melted and mixture is smooth.

5 Tip: If you don’t have a double boiler, half-fill a saucepan with water and heat over medium heat until water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.

3 Add beaten egg; stir until thick. Remove top of double boiler from heat. Stir in graham wafer crumbs, coconut and almonds.



1 In bowl, cream together butter, cream and custard powder. Gradually add icing sugar; beat until light and fluffy. Scrape over bottom layer, smoothing top with spatula or palette knife. FOR THE MIDDLE LAYER

1 In clean double boiler, melt chocolate and butter together. Remove from heat; let cool slightly. When cool, but still liquid, pour over custard layer. 2 Cover and refrigerate until cold.





Butter Tarts

Serves: 16 | Difficulty: easy | Time: 1h 5m | Calories: 230 cal

Ingredients • 2 ¼ cups flour pastry flour is best to use but all-purpose will do • ½ cup raisins • ¼ cup soft butter • ¼ cup packed brown sugar

• 1 pinch salt • ½ cup corn syrup • 1 egg, lightly beaten • ½ teaspoon vanilla

instructions 1 Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles. Fit dough circles into muffin cups and set aside in fridge until ready to fill. 2 In a small bowl, place raisins and cover with hot tap water. Let stand on the counter for 30 minutes and drain the raisins right after. 3 In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup. Stir well until sugar is dissolved and butter is creamed. Add egg and vanilla and mix well.

4 Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts. 5 Bake at 200 °C (400 °F). for 15-20 minutes; filling will be lightly browned but still bubbling. 6 Let cooked butter tarts cool in pans for 10 minutes after removing from oven, then remove and let it chill until completely cool.




Mapple Taffy

Serves: 12 | Difficulty: easy | Time: 25m | Calories: 80 cal

Ingredients • 1 ½ cup maple syrup

• Clean fresh snow

instructions 1 Pour maple syrup into a small pot and heat it until boiling. Once the syrup start to bubble, use a candy thermometer to gauge the temperature, continue to boil the syrup until it reaches the “soft ball” stage 115 °C (240 °F).

3 Press a craft/popsicle stick into the syrup and then as the syrup is cooling, roll it up around the stick, and you’re done!

2 Remove the pot from the heat, and pour your syrup in lines on the snow.




Apple Enchiladas

Serves: 6 | Difficulty: medium | Time: 1h | Calories: 254 cal

Ingredients • 1 (21 oz) can apple pie filling • 6 (8 inch) flour tortillas • 1 teaspoon ground cinnamon • ½ cup butter

• ½ cup white sugar • ½ cup brown sugar • ½ cup water


1 Preheat oven to 175 °C (350 °F). Grease a 2 quart baking dish. 2 Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.

3 In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes. 4 Bake in preheated oven 20 minutes or until golden.




Milk Cake

Serves: 12 | Difficulty: medium | Time: 1h 50m | Calories: 280 cal

Ingredients • 6 eggs • 1 cup white sugar • 1 cup all-purpose flour • 1 Tbsp baking powder • ½ cup milk • 2 teaspoons vanilla extract

• 1 cup heavy whipping cream • 1 (14 oz) can sweetened condensed milk • 1 (12 oz) can evaporated milk • 1 cup whipped cream (optional) • 1 cup sliced fresh strawberries (optional)

instructions 2 Grease a 10x15-inch baking dish.

6 Bake in the preheated oven for about 25 minutes or until the cake is lightly browned. Let cake cool for 15 minutes.

3 Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy.

7 Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender. Pulse several times until well blended. Pour threemilk mixture evenly over the cake.

4 Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add 1 tablespoon of flour at a time, beating continuously.

8 Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.

1 Preheat oven to 175 °C (350 °F).

5 Beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.

9 Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries.




Caramel and Liqueur Meringue

Serves: 8 | Difficulty: medium | Time: 45m | Calories: 325 cal

Ingredients • 1 (12 oz) can evaporated milk • 1 (14 oz) can sweetened condensed milk • 3 eggs • 1 cup sugar

• ½ cup Port wine • ½ teaspoon vanilla extract • ground cinnamon

instructions 1 In a heavy saucepan, cook the evaporated milk, the sweetened condensed milk and the vanilla extract over low heat, stirring constantly with a wooden spoon until the mixture thickens and turns to a caramel color, for about 40 minutes. Take off the heat.

4 Meanwhile, beat the egg whites at high speed until soft peaks form.

2 Separate the egg whites from the yolks. Beat the egg yolks in a bowl. Add a couple tablespoons of the hot milk mix and keep beating for a few seconds. Pour everything in the saucepan. Mix carefully and reserve.

6 Pour the cooked milk mixture (manjar blanco) in individual cups. Cover with meringue in a decorative fashion by using a piping bag and a decorative tip.

3 In another saucepan, mix the sugar and Port wine. Boil over high heat for 6 minutes without stirring. The syrup is ready when it forms a caramel thread when dropped from a spoon.

5 Add the hot syrup in a thin and steady stream, beating vigorously until the resulting meringue is cold.

7 Dust with powdered cinnamon. 8 Serve cold or at room temperature.




Rice Pudding

Serves: 10 | Difficulty: medium | Time: 40m | Calories: 690 cal

Ingredients • 7 cups of water • 1 cup White rice • 1 cinnamon stick • 1 12oz cano f evaporated mil • 1 14oz cano f condensed mil

• 1 cup milk • ½ cup of raisins • dash of nutmeg • dash of cinnamon

instructions 1 Put the water, rice and cinnamon stick in a pan and boil over medium high heat for about 18 minutes. Do not cover.

4 Bring to a boil over medium high heat, stirring occasionally. 5 Cook until thick - about 20-25 minutes.

2 Strain out the liquid and remove the cinnamon stick. Put the rice back into the pan.

6 Add the raisins and mix.

3 Add the evaporated milk, condensed milk and regular milk to the rice.

7 Put in serving bowls and add a sprinkle of cinnamon and nutmeg.



Europe 46. ITALY






Pistachio Ice Cream

Serves: 3 | Difficulty: Easy | Time: 1h 30m | Calories: 204 cal

Ingredients • 2 cups whole milk • 1/3 cup sugar • 2 Tbsp corn flour

• 7 oz Bronte pistachio paste • a few drops of lemon or orange juice

instructions 1 Make a slurry by mixing the 1/4 cup of the milk with the cornstarch, mixing until the starch is dissolved and the mixture is smooth. 2 Heat the rest of the milk in a medium-sized saucepan with the sugar. 3 When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.

4 Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight. 5 Once chilled, whisk in the pistachio paste and just a few drops of citrus juice until smooth. 6 Transfer the gelato to an airtight container and freeze until firm.





Serves: 9 | Difficulty: Medium | Time: 40 min | Calories: 340 cal

Ingredients • 6 large egg yolks • 1 cup sugar • 1 ¼ cup mascarpone cheese at room temperature • 1 ¾ cup heavy whipping cream

• 2-7 oz packages Italian Lady fingers (Savoiardi) • 1 cup cold espresso or strong coffee • ½ cup coffee flavored Liqueur optional • 1 oz cocoa for dusting

instructions 1 Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from the heat and whip yolks until thick and lemon-colored.

6 Arrange the lady fingers in the bottom of a square baking dish

2 Add Mascarpone to whipped yolks, beat until combined.

8 Repeat process with another layer of lady fingers and add another layer of tiramisu cream

3 In a separate bowl, whip cream to stiff peaks. 4 Gently fold the whipped cream in the mascarpone sabayon mixture and set aside. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is. Take it out of the refrigerator as you gather ingredients to make the recipe.

7 Spoon half the mascarpone cream filling over the lady fingers.

9 Refrigerate 4 hours or overnight. 10 Dust with cocoa before serving.

5 Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!




Sweet Cannoli

Serves: 10 | Difficulty: Hard | Time: 1h 10m | Calories: 220 cal

Ingredients FOR THE SHELLS:

• 2 cups all-purpose flour • 1 tbsp granulated sugar • ¼ teaspoon kosher salt

• 1 tbsp plus 2 teaspoons unsalted butter • 1 egg yolk • ½ cup dry white wine


• • • • • •

2 cups ricotta cheese, whole milk ¾ cup powdered sugar 1 teaspoon ground cinnamon ¼ teaspoon allspice ¼ cup heavy cream ¼ cup small semisweet chocolate chips

• • • • •

1 lemon 1 quart canola oil, for frying Flour, for rolling 1 egg, lightly beaten, for egg wash Powdered sugar, for dusting

instructions FOR THE SHELLS:

1 Mix flour, sugar and salt in a bow, then add melted butter and egg yolks; stir with a fork. 2 Stir in wine, 1 tablespoon at a time, with a fork until dough clings together, then form a ball with the dough and let stand for 30 minutes. 3 Roll dough almost paper thin, on a wellfloured surface. 4 Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough. Using a paring knife, make sure circles are cut all the way through.

5 Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly. Fry one or two at a time in hot melted shortening 180 °C (360°F) for approximately 1 minute, turning to brown all sides. 6 Remove from hot grease and drain on paper towels, seam side down. Let cool a minute or two before trying to remove metal tube. 7 Remove the tub and leave the cannoli shells on paper towel to cool.



1 Combine ricotta cheese, powdered sugar, and vanilla extract.

4 Add 1 cup of heavy whipping cream to form stiff peaks.

2 Squeeze Maraschino cherries with paper towels to remove all liquid.

5 Chill filling for about 30 minutes before piping into cooled cannoli shells.

3 Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.

6 Keep refrigerated until time of serving.


Don’t fill the shells with the cream until you are ready to eat them to keep the crispy texture. You may also garnish the Cannoli by sprinkling sugar on top to get the true Italian taste!





Banoffee Pie

Serves: 3 | Difficulty: Medium | Time: 1h 30m | Calories: 678 cal



• 4 oz butter

• 9 oz digestive biscuits, crushed


• 6 oz butter • 3 oz caster sugar • 1 can (14 ounce) condensed milk

• 4 small bananas • 1 pint heavy cream • Cocoa powder for dusting

instructions 1 Use a food blender to crush the biscuits into fine crumbs. 2 Melt the butter in a large saucepan and stir in the crushed biscuits until the two bind together. Press the mixture into the base and sides of a cake tin. Chill for 30 mins. 3 For the caramel, melt the butter and sugar over a low heat until the sugar has dissolved and the mixture is golden in color. Add the condensed milk, stirring continuously and bringing to the boil. Keep the caramel boiling steadily for 2 mins, whilst stirring to make a thick golden caramel. Take the caramel off of the heat and cool.

4 Slice the bananas and arrange most of them over the biscuit base then spread the caramel over the top. Chill for 1hr 30 mins, or until firm. 5 When ready to serve, remove the pie from the tin and place on a serving plate. Fill a piping bag with the whipped cream and squeeze onto the banoffee pie, decorating as desired with the remaining bananas and a light dusting of cocoa powder.





Serves: 8 | Difficulty: Easy | Time: 45m | Calories: 198 cal

Ingredients • • • •

3 cups all-purpose flour 3 ½ cup white sugar 3 5 teaspoons baking powder 3 ½ teaspoon salt

• 3 ¾ cup butter • 1 egg, beaten • 1 cup milk

instructions 1 Preheat oven to 200 °C (400 °F). Lightly grease a baking sheet.

4 Bake 15 minutes in the preheated oven, or until golden brown.

2 In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.

5 Let it cool down. Serve with cream and jam

3 Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.




Madeira Honey Cake

Serves: 8 | Difficulty: Hard | Time: 4d 1h 30m | Calories: 344 cal

Ingredients • • • • • • • • •

9 oz bread dough 90 oz flour 36 oz sugar 27 oz pork fat 18 oz butter 0.9 oz anise herbs, mashed and sifted 1.8 oz cinnamon 0.9 oz cloves in powder form 18 oz walnut, cut into halves

• 9 oz ground almonds • 1.8 oz candied lemon peel, cut into cubes • 92.14 ounces molasses • 1 cup of Madeira wine • 5 Tablespoons of baking soda, dissolved in the wine • 1 cup of Madeira wine • Juice and zest of 4 oranges

instructions 1 One day before making the cake, sprinkle a little bit of flour on the bread dough, put it in a towel and keep it in a warm place until the next day. Put the baking soda into the Madeira wine, 2 dissolve. In a pan warm up the molasses, mix the butter and pork fat (if not available, just use butter), dissolve. Let this mixture cool. Sift flour into a bowl, mix in the sugar, make 3 a well and put the bread dough into it. Now work the flour-sugar mixture into the 4 bread dough. As soon as this is well joined, start to incorporate little by little the (tepid) molasses-fat mixture.

6 Incorporate and knead thoroughly until the dough doesn’t stick to the bowl. Cover the dough with a towel and put it in a warm spot. Keep it in a warm place for 3-4 days. 7 Before going into the oven, decorate the cake with half-walnuts, sliced almonds and the rest of the candied lemon peel. 8 Grease the baking pans. Bake about 50 minutes 355 °F. Let cool down before taking it out of the baking pan.Fry until golden; drain on paper towels. 9 Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

5 Add some of the candied lemon peel, as well as the Madeira wine, orange juice and orange zest, anise, cinnamon, and cloves. 59



Chocolate Cake Roll

Serves: 12 | Difficulty: Hard | Time: 1h 20m | Calories: 480 cal

Ingredients • • • • • • • • •

¾ cul all-purpose flour ¼ cup dutch-processed cocoa powder ½ teaspoon baking powder ½ teaspoon bakind soda ½ teaspoon kosher salt 4 large eggs (room temperature) ¾ cup granulated sugar 1 teaspoon vanilla extract ½ teaspoon instant espresso powder

• ¼ cup unsalted butter (cu tinto cubes) • 2oz dark chocolate ( finely chopped) • 6 tablespoons unsalted butter • 2 tablespoons vegetable shortning 8oz marshmallow Fluff • 1 cup powdered sugar • ¼ cup heavy cream • 1 tablespoon salaed butter

instructions 1 Preheat oven to 150 ºC (350º F). Lightly butter a 10×15″ Jelly Roll Pan. Line the bottom with parchment paper. 2 Sift together flour, cocoa powder, baking powder, baking soda, salt and set aside. 3 Beat eggs and sugar for 3 to 5 minutes until they’re thick and pale. Mix in vanilla and espresso powder. 4 Gently melt butter and chopped chocolate in the microwave for 60 to 90 seconds on medium power, stirring every 30 seconds. Stop heating when the chocolate is almost melted; the residual heat should be enough to melt it the rest of the way. 5 Drizzle in the melted chocolate mixture until even, scraping down the sides of the bowl.

6 Sprinkle dry ingredients over top, and fold into batter using a large rubber spatula. Spread into prepared pan, using an offset spatula to spread the batter evenly into the corners. 7 Bake for 10 to 12 minutes or until the cake springs back when touched with a fingertip. Remove from oven and let cool for 2 minutes, then turn out the cake upside down onto a piece of parchment paper sprinkled lightly with powdered sugar. You can also use a clean dish towel. 8 Peel away parchment paper from the bottom of the cake, then gently roll up the cake starting with the short side. Doing this while the cake is still warm will allow the cake to be rolled with the filling without cracking. Set the rolled-up cake seam-side down, and let cool completely for at least 30 minutes. 61

9 While the cake is cooling, prepare the filling. Beat the butter and shortening together until fluffy. Add marshmallow fluff and beat until evenly incorporated, then add sifted powdered sugar, beating on medium speed until fluffy, scraping down the sides of the bowl as needed.

12 Meanwhile, to make the glaze, place chopped

chocolate in a heat-proof bowl. Warm cream in a small saucepan over medium-low heat until it just begins to bubble around the edges (do not let it boil). Pour evenly over chopped chocolate; let sit for 30 seconds, then gently whisk, in concentric circles starting in the very center, until chocolate is melted and mixture is smooth. Whisk in butter, one cube at a time, until melted and completely smooth.

10 Add heavy cream and mix until incorporat-

ed, then increase the speed to medium-high and beat for 2 to 3 minutes or until light and fluffy. If the filling is still rather loose, you can add 1/4 to 1/2 cup more powdered sugar as needed to achieve desired consistency.

13 Transfer the cake roll to a wire rack set inside

a sheet pan (this will catch any excess glaze). Pour glaze over top, spreading as needed to get any remaining exposed areas, until the top and sides of the cake are completely covered in glaze.

11 Gently unroll the cooled cake, peeling back

parchment paper as you go. Spread a 3/8inch thick layer of filling over the top of the cake. Don’t make this layer too thick or you’ll find yourself with a big old mess when you try to roll it up (you may not need all of the filling). Starting with the same short side as before, carefully roll up the cake, trying not to let the filling squish out too much. Set the seam side down, then refrigerate for at least 30 minutes to allow the filling to set up a bit (this will make it much easier to slice later).






Serves: 38 | Difficulty: Easy | Time: 1h 40m | Calories: 97 cal

Ingredients • 1 sheet puff pastry, thawed • 1 cup heavy whipping cream

• 1 cup semisweet chocolate chips • Powdered sugar

instructions 1 Preheat oven 200 °C (400 °F). Line cookie sheet with parchment paper.

6 When pastry is done allow to completely cool.

2 Roll puff pastry sheet out to a rectangle.

7 Cut each pastry in half. Top each with a tablespoon of chocolate. Place tops back on the pastry.

3 With short end on top. Cut pastry 4 rows down, 12 rows across to make 48 small pastries.

8 Dust with powdered sugar. Serve and ENJOY!

4 Place on baking sheet and bake for 20 minutes. 5 In the meantime, place whipping cream and chocolate chips in small pot and bring to a boil, stirring till smooth and glossy. Remove from heat. Transfer to bowl and refrigerate for 1 hour.




Fried Dough

Serves: 4 | Difficulty: Easy | Time: 20m | Calories: 170 cal

Ingredients • • • •

1 cup water 2 ½ tbsp white sugar ½ teaspoon salt 2 tbsp vegetable oil

• • • •

1 cup all-purpose flour 2 quarts oil for frying ½ cup white sugar, or to taste 1 teaspoon ground cinnamon

instructions 1 In a small saucepan over medium heat, combine water, 2 + 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. 2 Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

4 Fry until golden; drain on paper towels. 5 Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

3 Heat oil for frying in deep-fryer or deep skillet to 190 °C (235 °F). Pipe strips of dough into hot oil using a pastry bag.




Belgian Waffle

Serves: 8 | Difficulty: Medium | Time: 30m | Calories: 350 cal

Ingredients • • • •

4 eggs 1 cup granulated sugar 4 cups all-purpose flour 2 tablespoons all-purpose flour

• 2 tablespoons granulated sugar • 1 cup butter, melted • 2 tablespoons butter, melted

instructions 1 Separate the 4 eggs, adding the yolks to the sugar and setting the whites aside for later use.

4 Crumble the dough and drop the pieces into the egg whites.

2 Add the flour and butter to the yolk and sugar mixture, first by stirring and then by working the mixture into a uniform dough with your hands.

5 Stir by mashing the pieces of dough into the whites with a spoon, then stirring until a uniform consistency is achieved.

3 Beat the egg whites until they are fluffy: when you lift the beater from the whites, soft peaks should form and then fall back, not holding much shape.

6 Heat up a waffle iron, and when it is (but not too hot), drop the batter onto the iron in the desired serving size.





Serves: 20 | Difficulty: Easy | Time: 20m | Calories: 176 cal

Ingredients • 1 cup confectioners’ sugar • ½ cup plus 3 tablespoon almond flour • 2 large white eggs (room temperature)

• 5 tbsp granulated sugar • Food coloring (optional) • Italian buttercream, for filling

instructions 1 Heat oven to 180 °C (350 °F). Line 2 baking sheets with parchment paper and set aside. 2 Combine confectioners’ sugar and almond flour in the bowl of a food processor and pulse until fine. 3 In a separate bowl, beat egg whites until soft peaks form; gradually add in sugar and continue beating until medium-stiff peaks form. 4 Add food coloring, if desired. Carefully fold dry ingredients into meringue.

6 Tap the baking sheet a few times firmly on the countertop, then bake for 15–18 minutes. Let cool completely. 7 Fill with buttercream and sandwich cookies all together. 8 Store filled cookies uncovered in the fridge for 1–2 days before consuming. 9 Filled cookies can be frozen for up to 1 month.

5 Place batter into a piping bag fitted with a 1⁄2” tip. Pipe batter onto prepared baking sheets into 1” circles about 1” apart.




Flourless Chocolate Soufflé

Serves: 4 | Difficulty: Easy | Time: 40m | Calories: 283 cal

Ingredients • 3 tablespoon milk • 5 ½ tablespoon sugar, plus additional for dusting soufflé dish • 4oz semisweet chocolate, coarsely chopped

• 2 edd yolks • 3 white eggs • Confectioners’s sugar

instructions 1 Heat oven to 180 °C (350 °F). Line 2 baking sheets with parchment paper and set aside. 2 Preheat oven 190 °C (375° F). Place milk and 4 tbsp. sugar in a small saucepan and stir over medium-low heat until sugar dissolves, about 45 seconds. 3 Stir in chocolate and cook until melted, 1–2 minutes. Transfer to a nonreactive bowl (glass or stainless steel), cool for 5 minutes, then beat in egg yolks. 4 Beat egg whites in a nonreactive bowl until foamy, then sprinkle in remaining sugar, beating until stiff peaks form.

5 Butter a small soufflé dish (2 1⁄2” deep, 6’’ diameter; soufflé will not rise in a larger dish) or three to four smaller ramekins, then lightly dust with sugar. 6 Gently mix one-third of the egg whites into chocolate mixture, then fold in remaining whites, one-third at a time. Do not overmix. Spoon batter into dish. 7 Make sure oven rack is low enough to allow soufflé room to rise as much as 2’’ above the dish. Bake until puffed, about 25 minutes. Dust with confectioners’ sugar and serve immediately. (Soufflé will begin to deflate after about 2 minutes.)




Chocolate Ganache Tart

Serves: 4 | Difficulty: Easy | Time: 40m | Calories: 283 cal

Ingredients • 2 edd yolks • 3 white eggs • Confectioners’s sugar

• 3 tablespoon milk • 5 ½ tablespoon sugar, plus additional for dusting soufflé dish • 4oz semisweet chocolate, coarsely chopped

instructions 1 Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers). 2 Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the sides of pan. 3 Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour. 4 Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.

5 Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or refrigerate for 1 hour. Serve with whipped cream, if desired. 6 Butter a small soufflé dish (2 1⁄2” deep, 6’’ diameter; soufflé will not rise in a larger dish) or three to four smaller ramekins, then lightly dust with sugar. 7 Gently mix one-third of the egg whites into chocolate mixture, then fold in remaining whites, one-third at a time. Do not overmix. Spoon batter into dish. 8 Make sure oven rack is low enough to allow soufflé room to rise as much as 2’’ above the dish. Bake until puffed, about 25 minutes. Dust with confectioners’ sugar and serve immediately. (Soufflé will begin to deflate after about 2 minutes.)




Frozen Chocolate Mousse

Serves: 10 | Difficulty: Hard | Time: 1h 10m | Calories: 220 cal


• • • •

13 oz bittersweet chocolate, chopped 1 4oz unsalted butter, cu tinto 16 pieces 4 large egg yolks (room temperature) 1⁄3 cup plus 3 tablespoon sugar, divided

• ¼ tablespoon of a pinch fine sea salt • 1 ¼ cul cold milk • 12 speculoos cookies, chopped


• 8oz semisweet chopped chocolate

• 1 ¼ heavy cream, or more as needed

instructions 1 Line an 8 1⁄2- to 9-inch metal loaf pan with plastic wrap, smoothing the plastic against the sides of the pan as evenly as you can and leaving some overhang to help with the unfolding later. 2 Fit a heatproof bowl over a pot of simmering water, making sure the water does not touch the bottom of the bowl. Add the chocolate and butter to the bowl; heat, stirring, until just melted and velvety. (Do not overcook.) Remove the bowl and let it rest at room temperature 15 minutes. 3 In a stand mixer beat the yolks, cup sugar, and the salt on medium speed until the mixture lightens in color and thickens slightly, for about 2 minutes.

4 Add the yolk mixture to the melted chocolate mixture, and using a spatula, gently fold together. Transfer to a separate large bowl. 5 Pour the crème fraîche and milk into the mixer fitted with the whisk attachment, and whisk at medium-high speed until the mixture starts to thicken. Gradually add the remaining 3 tablespoons sugar 6 Spoon the crème fraîche mixture onto the chocolate and very gently fold it in to incorporate. Fold in the chopped cookies. 7 Spoon the mousse into the prepared loaf pan, pushing it all the way into the corners and smoothing the top. Cover with plastic wrap and freeze the marquise for at least 6 hours or up to 1 month. 77

8 When ready to serve, make the ganache: In a medium heatproof bowl, add the chocolate. Bring the cream to a boil and pour half of it over the chocolate; let rest 30 seconds, then using a spatula, gently stir the chocolate and cream together in small circles. Pour in the rest of the cream, or more as needed, stirring until the ganache is smooth, shiny, and just thin enough to coat the marquise without running off completely. 9 To remove the marquise, gently tug on the plastic wrap to release it from the pan and turn it out onto a cooling rack set atop a rimmed baking sheet. Cover with the ganache, coating evenly and letting any extra run off onto the baking sheet. Let set slightly, then transfer to the freezer if desired.





Black Forest Cake

Serves: 12 | Difficulty: Medium | Time: 1h 15m | Calories: 659 cal

Ingredients • • • • • • • •

1 cup whole milk 3 large eggs ½ cup canola oil 3 teaspoons vanilla extract 2 cups plus 2 tablespoons all-purpose flour 2 cups sugar ¾ cup baking cocoa 1 ½ teaspoons baking powder

• ¾ teaspoon baking soda • ¾teaspoon salt • 2 cans (14-1/2 ounces each) pitted tart cherries • 1 cup sugar • ¼ cup cornstarch • 3 tablespoons cherry brandy or 2 teaspoons vanilla extract

instructions 1 Preheat oven to 190° C (350° F). Line bottoms of two greased 9-in. round baking pans; grease paper.

5 Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely.

2 In a large bowl, beat milk, eggs, oil and vanilla until well blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture.

6 In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form.

3 Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. 4 Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries.

7 Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1-1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.




Icelandic Yogurt

Serves: 4 | Difficulty: Easy | Time: 40m | Calories: 178 cal

Ingredients • 1 gallon skim milk • 1 vanilla bean slit lengthwise, caviar scraped • 2/3 cup Siggi’s’’ plain or vanilla skyr

• 4 drops liquid vegetable rennet or 2 drops double strength rennet • ¼ cup cool non-chlorinated water

instructions 1 Add the full gallon of skim milk, the vanilla bean, and the vanilla bean caviar to a large, stainless steel or enameled pot with a nice, thick, heavy bottom. Slowly bring the milk to a steady simmer over a medium-high burner, stirring frequently to prevent scalding on the bottom of the pan until it reaches 90 °C (190 °F); for about 15 to 20 minutes. 2 If it does scald, take care not to stir the scalded bits into the rest of the milk. As soon as it hits the target temperature, remove the pan from the burner and allow it to cool to 45 °C (110 °F). Whisk together the Skyr or Siggi’s and 1 cup of the milk until perfectly smooth. Pour that into the pot and stir until fully incorporated.

4 Now you have options. You can line a colander with a double thickness of cheesecloth, use a large nut milk bag, or sew a bag of muslin with straps at the top. Spoon the skyr curds into whichever of those you choose, removing the vanilla bean as you go. You do want to spoon and not pour the curd as it is delicate enough that pouring it could break it. Let the cheesecloth rest int he colander or suspend it and allow it to drip over a bowl. You want this place to be rather cool, so a mudroom, refrigerator, or cool room is your best choice. You let this drip for 4 to 8 hours.


3 Combine the rennet and cool water then immediately stir that into the pot until fully incorporated; about 1 minute. Put the lid onto the pan. Double up a thick bath towel and lay it over the pot. Put the pot in a warm, draft-free place or simply put it lidded pan into an empty oven with the light on for about 12 hours.

To store, transfer to jars or an airtight container and store in the refrigerator for up to 4 weeks. Sweeten as you serve. You’ll be able to re-culture this homemade skyr, but should do so within 2 1/2-3 weeks of it being made for optimal results. 83







Milk Tarts

Serves: 8 | Difficulty: medium | Time: 1h 10m | Calories: 294 cal

Ingredients • 3 Tbsp butter, melted • 1 cup white sugar • 3 egg yolks • 1 cup cake flour • 1 teaspoon baking powder

• 1/4 teaspoon salt • 1 teaspoon vanilla extract • 4 cups milk • 3 egg white • 1 Tbsp cinnamon sugar

instructions 1 Preheat the oven to 190 °C (375 °F). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray. 2 In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.

3 Bake for 25 minutes in the preheated oven, then reduce the temperature to 165 °C (325 °F). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.




Malva Pudding

Serves: 6 | Difficulty: medium | Time: 55m | Calories: 317 cal

Ingredients • 1.5 cup flour • 2 tsp baking powder • 1/2 cup brown sugar • 1 pinch salt • 2 large eggs

• 1 tsp baking soda • 3 Tbs smooth apricot jam • 2 Tbs melted butter • 3/4 cup milk


• 2 cup boiling water • 2 cup brown sugar

• 10 ml vanilla essence • 2 can evaporated milk

instructions 1 Preheat oven to 180°C (356°F). Sieve the flour, baking powder, brown sugar and salt into a medium mixing bowl. 2 Add the eggs, baking soda, jam, butter and milk. Mix thoroughly until all the ingredients are incorporated. 3 Bake for 25 minutes. The pudding should be brown and when a knife is inserted, it should come out clean.

5 Heat in the microwave until the sugar is dissolved. Pour the hot sauce over the pudding little by little. You will see that it will soak up that sauce, so keep on adding a little sauce at a time. This can take several minutes for the sponge to absorb all the sauce. It helps if you poke a few holes in the pudding with a knife to ensure more sauce is being absorbed.

4 While the pudding is in the oven, prepare the sauce by combining the water, sugar, vanilla and evaporated milk in a microwavable bowl.




Zimbabue Candy Cake

Serves: 8 to 10 | Difficulty: easy | Time: 45m | Calories: 178 cal

Ingredients • 9oz chocolate cookis of your choice • ½ cup finely dessicated coconut • 3.5oz unsalted butter, melted • 1lb cream cheese, softened • 2 cans (14oz) sweetened condensed milk

• ¾ cup lemon juice (from a bottle is fine) • 3 tablespoon strawberry sauce/syrup, plus a little extra • 3oz dark chocolate • a little shredded coconut, to decorate

instructions 1 Add the yeast, sugar, and warm milk to a bowl. Let proof until frothy, about 15 minutes. Meanwhile, measure out the other ingredients. Mix them all together until a thick but wet dough forms (kind of like cookie dough).

5 Now let’s make the icing: First, find some Zimbabwean sugar cane. Whisk the powdered sugar with enough water to make a thick icing.

2 Let proof for 1 hour. Measure in 1/4 cup sizes, roll into balls and place into greased muffin tins.

6 I only needed about 1 1/2 Tbsp of water. If you use too much water, it’s easy to fix: simply whisk in some more powdered sugar.

3 Preheat the oven to 350F while letting the cakes rise a second time, for about 20 minutes.

7 Add a drop or two of food coloring, to make it pink.

4 Bake until puffed and golden about 30 minutes.



‫ىولحلا خيرات‬

Date Candy

Serves: 4 | Difficulty: Easy | Time: 20m | Calories: 317 cal

Ingredients FOR THE YOGURT:

• 1 cup of fresh dates • 1 teaspoon cinnamon • ½ teaspoon cardamom seed

• ½ cup of fresh ground walnuts • warm honey • fine ground almonds

instructions 1 Mix the dates with some water to paste.

3 Kneed in the walnuts.

2 Mix in cinnamon and cardamom seeds.

4 Form balls, spread with honey and cover in the ground almonds.








Basbousa with Yougurt

Serves: 10 | Difficulty: Hard | Time: 1h 10m | Calories: 220 cal

Ingredients FOR THE YOGURT:

• • • •

1 tablespoon tahina ¼ cup ghee, softened 1 tin fat free sweetened condensed milk 1 teaspoon baking powder

• 2 ½ cups fine semolina • ½ cup low fat youghurt • 1 cup water


• ½ cup sugar • 1 cup water • 1 teaspoon lemon juice

• 1 tablespoon conrstarch • ½ cup water, cold, to mix with cornstarch • 1 tablespoon rose water

instructions 1 Grease a baking tin with the tahina. 2 Combine ghee, sweetened condensed milk and baking powder and stir well. 3 Add semolina, yogurt and water and stir until well combined. 4 Pour and level mixture into the prepared baking tin. Bake in a 190°C (375°F) preheated oven for 35 minutes or until top is golden.

6 To prepare the syrup: Add sugar and 1 cup of water to a saucepan. Bring to boil and simmer for 6-8 minutes. Dissolve the 1 tablespoon of cornstarch in the remaining ½ cup of cold water and add to the simmering sugar and water, stir constantly on heat for 2 min until syrup thickens. 7 Remove from heat and stir in lemon juice and rosewater.

5 Remove from oven and pour all over the cooled syrup. Set aside to cool into a room temperature, cut into square shape and serve.



‫ךלגור דלוקוש זוגא‬

Chocolate-nut Rugelach

Serves: 36 | Difficulty: Medium | Time: 1h 30m | Calories: 97 cal

Ingredients • • • • • • • •

½ cup unsweetened cocoa powder ¼ cup (packed) light brown sugar ½ teaspoon kosher salt ¼ teaspoon baking powder 2 ½ cups all-purpose flour, plus more ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces 2 large egg yolks

• 1/3 cup sour cream • 1 teaspoon vanilla extract • 1 13-oz jar Nutella, divided • 1½ cups finely chopped pistachios, pecans, and/or walnuts, divided • 2 tbsp demerara sugar, divided • 1 teaspoon flaky sea salt, divided • 1 large egg, beaten to blend

instructions 1 Pulse cocoa, brown sugar, kosher salt, baking powder, and 2½ cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size. 2 Beat egg yolks, sour cream, and vanilla extract in a small bowl until smooth. Stream sour cream mixture into food processor and process until dough forms a ball around the blade. Turn out dough onto a surface and knead several times until smooth and homogenous. Divide in half and form into thick disks. Wrap in plastic and chill for about 2 hours. 3 Place racks in upper and lower thirds of oven and preheat to 176 °C (350 °F) . Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.

4 Roll out dough on a floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking. Using a spatula, spread half of Nutella over dough in a thin layer. Sprinkle half of nuts, demerara sugar, and ½ tsp sea salt over Nutella. Roll up dough to make a log, using parchment paper to help. 5 Slice logs and transfer to parchment-lined baking sheets, spacing apart. Brush tops with egg and sprinkle lightly with more sea salt. Bake rugelach until centers are set and tops are firm to the touch, 25–30 minutes. Let cool.




Thandai Kulfi

Serves: 6 | Difficulty: Medium | Time: 9h 45m | Calories: 140 cal

Ingredients • 3 cups whole milk • ¼ cup sugar • 2 tbsp unsweetened khoya • ¼ cup finely chopped almonds and pistachios • For thandai masala • 1/8 cup almonds • 1/8 cup pistachios

• • • • • • •

15 cashews 1 tbsp poppy seeds 1 teaspoon fennel seeds ¼ teaspoon peppercorns 6 cardamoms 1/8 teaspoon saffron strands 1 teaspoon melon seeds

instructions 1 Dry roast almonds, cashes and pistachios for 6-7 minutes in low flame. Once cooled grind together with poppy seeds, cardamoms, fennel seeds, peppercorns and melon seeds. This powder can be stored for some time or grind all the ingredients to a fine paste with ¼ cup milk. 2 Take milk in a wide sauce pan. Bring it to a boil. Simmer for 10 minutes. Add sugar, thandai masala powder and mix well. Now simmer till 3 cups of milk is reduced to 1½ cups. This may take around 30 minutes. While simmering be sure to scrape the sides and collect the malai and add it back to the simmering milk.

3 Once the milk is reduced, add khoya and mix thoroughly. Add silvered almonds and pistachios. Cool to room temperature. 4 Pour the milk in kulfi moulds and freeze for 8 hours or overnight. Once frozen, show the kulfi moulds under running water. Kulfi will slide off easily, insert sticks and serve immediately.





Serves: 8 | Difficulty: Easy | Time: 3h 35m | Calories: 171 cal

Ingredients • 1 cup sweetened red bean paste • 1 cup sweet rice flour (mochiko) • 1 teaspoon green tea powder (matcha)

• 1 cup water • ¼ cup white sugar • ½ cup cornstarch, for rolling out the dough

instructions 1 Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap. 2 Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds. Dust work surface with cornstarch.

3 While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. 4 Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.





Serves: 5 | Difficulty: Easy | Time: 40m | Calories: 120 cal

Ingredients • 5 oz glutinous rice flour • 5 oz Silken tofu • 3 tbsp white sugar

• 1 teaspoon Matcha powder • A few drops of food coloring (optional)

instructions 1 Place the rice flour, silken tofu, and sugar in a large bowl and mix well until it forms a dough. 2 Divide the dough into three equal parts. Add the matcha powder into one of the dough parts and knead until the dough turns green. 3 Add a couple of small drops of food colouring into one of the other dough parts and knead into the dough until it turns color (optional).

5 Boil some water in a pot or sauce pan and add the dango balls. 6 Once the dango raises to the surface of the water, scoop them out and put them into a bowl of cold water. 7 Place one green, one white, and one pink dango onto a skewer and repeat until all the dango are gone then serve!

4 Roll each ball of dough (green, pink, and white) into smaller, even-sized balls.




Stuffed Apples

Serves: 8 | Difficulty: Easy | Time: 3h 35m | Calories: 231 cal

Ingredients • • • • • • •

1 lb large apples, of uniform size 3 ½ oz glutinous rice 6 tbsp sugar 2 tbsp corn flour dissolved in 2 tbsp water ½ oz walnut meat ½ oz melon seeds, skinned ½ oz raisins

• • • • • •

½ oz preserved green plum ½ oz preserved dates ½ oz preserved melon strips ½ oz preserved tangerine ½ oz preserved apple ½ oz haw jelly

instructions 1 Wash the apples and cut off the tops 1 1/4 inches below the stems. These will be the caps. Peel and core the apples. 2 Wash the glutinous rice until the water is clear and drain. Put into a heat-proof bowl. Add 1/2 cup water. Steam for 25 minutes. Mix rice with the walnut meat, melon seeds, raisins, preserved green plums, dates, melon strips, tangerines, apple, and 4 tbsp sugar.

5 Remove the toothpicks and place the apples in serving dishes. 6 Bring 1 cup of water and the remaining 2 tbsp sugar to a boil in a saucepan. Add the cornstarch, stirring, until slightly thickened. Pour over the apples. Sprinkle with the diced haw jelly, and serve.

4 Fill the apples and top with the caps. Fasten the caps on with toothpicks. Place in a heat-proof dish and steam for 20 minutes, or until tender.



Australia 110. NEW ZEALAND 112. AUSTRALIA 114. TAHITI





Serves: 8 | Difficulty: easy | Time: 2h | Calories: 200 cal

Ingredients • 4 egg whites • 1 1/4 cups white sugar • 1 teaspoon vanilla extract • 1 teaspoon lemon juice

• 2 teaspoons cornstarch • 1 pint heavy cream • 1 pound strawberries

instructions 1 Preheat oven to 150 °C (300 °F). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.

4 spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

2 In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.

Bake for 1 hour. Cool on a wire rack. In a small bowl, beat heavy cream until stiff 5 peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with strawberries. Enjoy!

3 Spoon mixture inside the circle drawn on the parchment paper. Working from the center,




Lamington Cheesecake

Serves: 8 to 10 | Difficulty: easy | Time: 1h 30m | Calories: 370 cal

Ingredients • 9oz chocolate cookis of your choice • ½ cup finely dessicated coconut • 3.5oz unsalted butter, melted • 1lb cream cheese, softened • 2 cans (14oz) sweetened condensed milk

• ¾ cup lemon juice (from a bottle is fine) • 3 tablespoon strawberry sauce/syrup, plus a little extra • 3oz dark chocolate • a little shredded coconut, to decorate

instructions 1 Grease a 23cm/9 inch spring-form pan with a little butter or cooking spray. 2 Blitz your cookies in a food processor until crushed. Put the cookie crumbs into a medium bowl, add 1/4 cup of the finely dessicated coconut and also the melted butter, then stir. 3 Tip the buttered cookie mixture into the prepared pan, then press onto the base. Put into the freezer whilst you make the filling Beat the cream cheese with an electric mixer until smooth. 4 Gradually add the condensed milk to the cream cheese, beating continuously until combined. Once both cans of the condensed milk are incorporated, gradually add the lemon juice to the mixture, beating continuously. 5 Put approximately half the filling into a medium bowl and then stir through the remaining 1/4 cup of dessicated coconut.

6 Stir the strawberry sauce through the other half of the filling. Get the pan out of the freezer, add the strawberry-flavoured filling and smooth the surface using a spatula. Drizzle over a little extra strawberry sauce and use a skewer to gently swirl the sauce through the filling. 7 Carefully add the coconut flavoured filling and spread it over the strawberry layer. Level the top with a spatula. 8 Cover the whole pan with cling wrap and place in the fridge overnight. When ready to serve, remove the cheesecake from the pan and place onto your serving plate. 9 Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Once melted and smooth, drizzle generously over the top of the cheesecake. Scatter over a couple of handfuls of either shredded or dessicated coconut. Put the cheesecake back in the fridge for 30 minutes so the chocolate sets. 113




Serves: 4 | Difficulty: easy | Time: 30m | Calories: 250 cal

Ingredients • 2 kiwi fruits, fresh • 1 pineapple, fresh • 1 orange, fresh • 2 tablespoons brown sugar • 2 tablespoons white rum

• ½ orange, peel of • ½ lemon, peel of • ½ cup orange, juice • ½ cup grapefruit, juice • 2 ½ tablespoons cornstarch

instructions 1 Peel and thinly slice pineapple. Peel and quarter kiwis, remove white parts and cut green parts into small cubes. 2 Peel and filet orange, keeping the juice.

5 Bring to a light boil, add fruits and let simmer for about 10 minutes. 6 Pour into 4 serving bowls, let cool and chill for 3 hours.

3 Mix fruits with sugar, rum, orange and lemon 7 Serve with desired garnish. peel, set aside. 4 Mix 5 tablespoons of fruit juice with starch, heat rest of the juice and stir in the dissolved starch.


Glossary KAHLÚA: A coffee-flavored liqueur from Mexico. The drink contains

rum, sugar, vanilla bean, and arabica coffee. Koshering salt. Usually referred to as kosher salt, is a variety of edible salt popular in the US which has much larger grain size than some common table salt.

ANISE HERBS: In the culinary arts, anise (pronounced “ANN-iss”) refers usually to the seeds of a plant with aromatic leaves and stems that taste like licorice, fennel or tarragon. While the leaves of the anise plant can be used as an herb, it’s mainly the seeds that are used in cooking. The seeds are used as a spice, either ground or whole. Used in a various baked goods and desserts, for example, Italian biscotti, which is made with anise extract. KHOA: A dairy product widely used in the cuisine of the Indian Sub-

continent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta. KIRSCH: Clear, colorless fruit brandy traditionally made from double

distillation of morello cherries, a dark-colored cultivar of the sour cherry. However, it is now also made from other kinds of cherries. The cherries are fermented completely, including their stones. Unlike cherry liqueurs and cherry brandies, kirschwasser is not sweet.


About the Designers AMANDA MAFIOLETTI Amanda is a design student that loves traveling and experiencing new foods, specially when it comes to sweets. Even though she loves traveling, she doesn’t get to do that as much as she wants to, so she tries on some of these recipes at home so she can feel like on vacation and away from all the school work for some minutes. Sweets always make her happy and get her through the day with lots of energy, and she strongly believes that cake is better than pasta (sorry, salt lovers!) and this book is to prove you that. She loves the fact that each part of the world has its own taste of happiness to share with her.


ELIZA ROVEDA Eliza is a traveling and dessert lover who aims to know each continent of this sweet little world. She has an uncondicional love for New York City and hopes to be able to live there someday. From Dunkin Donuts, to Magnolia’s, and the good old Starbucks, Eliza is always looking for some sweets while traveling, to make the journey even sweeter! And what about her own country favorite dessert? Oh, that’s brigadeiro without a doubt!


If you’re wanderlust, you’ll love this book. It was made for sweet lovers, who want to taste every piece of this Sweet Little World we’re living on. Life is sweet as you pour sugar on it, so don’t let it turn into a bitter nightmare! Here you’ll find the main sweets of many countries around the world, divided by it’s continents. So, whenever you feel nostalgic about your last travel, or even feel like tasting what it would be like to eat that famous chocolate bar you’ve always heard about, you may take this book and cook it all! Hope you enjoy this collection of recipes and have a sweet time! Ready? Set. Cook! (and then, ready? set. eat!)

ISBN 978-1-4494-7425-6


Sweet Little World  
Sweet Little World  

Sweet Little World is an academic baking book created inside Design School, at the Federal University of Santa Catarina. This book carries r...