dessert

Guava Cheese Empanadas

Guava Cheese Empanadas
Empanadas are pastries filled with either meat, seafood, or cheese. This recipe includes Guava paste with cream cheese – a classic Cuban combination. It is sweet and flavorful – perfect for breakfast, dessert, or a sweet snack!!

Author:
Cuisine: Caribbean
Recipe type: Snack, Appetizer, Dessert

Ingredients
  • Frozen empanada disks 1 Pack
  • 1 package of low fat softened cream cheese 12 Oz.
  • 1 can of guava paste cut into small cubes 16 Oz.
  • Vegetable oil
  • Powdered sugar
  • bowl with water

Preparation
  1. Take each empanada disc and place a piece of your guava paste in the middle, then spoon a teaspoon of cream cheese on top. Fold the empanada in half to create a half moon shape.
  2. Dip your finger in water and wet the rounded side of your half moon. Using a fork, press on the round part to seal in your filling. Continue to do for the rest of your empanadas.
  3. Heat a large non-stick saute pan or caldero and add oil to coat the whole pan.
  4. Once heated, add 2 or 3 empanadas, so they fit side by side. Cook on one side until golden brown then flip to do the same on the other. Once the empanada “bubbles” up, place on a platter lined with paper towel to let cool and soak up any excess oil.
  5. Sprinkle powdered sugar and serve warm

Virgin Passion Fruit Bellini

Virgin Passion Fruit Bellini
This recipe uses sparkling apple cider for a fun and refreshing drink – perfect for the whole family!

Author:
Cuisine: Fusion
Recipe type: Beverage, Dessert

Ingredients
  • passion fruit juice 1 ounce
  • sparkling apple cider 4 ounces
  • fresh lemon peel for garnish

Preparation
  1. In a fluted champagne glass, pour the passion fruit juice and top with sparkling cider. Garnish with fresh lemon peel

 

Tres Leches French Toast

Tres Leches French Toast
Tres leches is a divine combination of 3 types of milk: Evaporated milk, sweetened condensed milk, and heavy cream. Your Sunday morning brunch will never be the same once you serve this French Toast! Who said you can’t have dessert for breakfast!?

Author:
Cuisine: Fusion
Recipe type: Breakfast, Dessert

Ingredients
  • can of evaporated milk 1 (12 ounce)
  • can of sweetened condensed milk ½ (of 14 ounce)
  • vanilla, divided 2 teaspoons
  • eggs 5
  • salt ½ teaspoon
  • heavy cream 1 cup
  • slices of large white bread (1″), like Italian 10 to 12
  • sugar ⅓ cup
  • butter for frying
  • dulce de leche for drizzling, optional

Preparation
  1. In a large bowl whisk together evaporated milk, sweetened condensed milk, 1 teaspoon vanilla, eggs, and salt until combined.
  2. Place liquid in a wide re-sealable container and press slices of bread inside the container until they absorb some liquid.
  3. Place in the refrigerator for 30 minute, turning over bread half way through.
  4. In the meantime prepare the topping by placing the heavy cream, sugar, and remaining teaspoon of vanilla in a stand mixer.
  5. Using the whisk attachment, whisk together until stiff peaks are formed.
  6. Refrigerate whipped cream until ready to serve.
  7. Add a few pads of butter to an IMUSA NON-STICK GRIDDLE on medium-low heat and once melted cook the slices of toast for 3-4 minutes on each side, until golden brown.
  8. Plate two French toasts and add a spoonfuls of whipped cream on top of the toast. Drizzle with dulce de leche, if desired, and serve immediately as the topping will melt quickly.

Tiramisu Trifle with Espresso Chocolate Sauce

Tiramisu Trifle with Espresso Chocolate Sauce
Ladyfingers dipped in espresso, layered with mascarpone cheese and topped with chocolate sauce, you will fall in love with this traditional Italian dessert!

Author:
Cuisine: Fusion
Recipe type: Dessert

Ingredients
  • 2 14oz packs of Italian lady fingers (crunchy)
  • 1 c of granulated sugar
  • 1 t vanilla extract
  • 6 egg yolks
  • 3 eight ounce containers of mascarpone cheese
  • ½ c. heavy whipping cream
  • 1 cup freshly brewed espresso hot or warm
  • ½ cup of condensed milk
  • ½ cup Kahlua liquor
  • 2 T unsweetened cocoa powder
  • ¾ cups bittersweet or semisweet chocolate curls
  • 4 ounces semisweet chocolate chips

Preparation
  1. In a large heat proof glass bowl beat egg yolks and sugar for 5 minutes on medium to high speed. Place bowl over a pot of simmering water and continue beating until the mixture doubles in size. Remove bowl from heat and add the containers of mascarpone cheese and continue beating until very smooth. Place bowl in the refrigerator to chill.
  2. In a separate bowl, beat heavy cream with 2 T of sugar until stiff peaks form. Fold the whipped cream mixture into the bowl of the cheese mixture and chill.
  3. In a shallow casserole dish combine ¾ c of the espresso, ¼ c of the Kahlua and the condensed milk. Dip the lady fingers in this espresso mixture one at a time and layer in the bottom of a trifle dish or any decorative dish you desire. Top first layer of lady fingers with a third of the cheese mixture. Repeat this process one or two more times depending on the size of you dish finishing with the cream. Sift the cocoa powder over the top layer of cream and top with the chocolate curls. Refrigerate for at least 4 hours in a trifle dish or 8 hours if slicing from a rectangular vessel.
  4. For the sauce:
  5. Right before serving, and in a medium saucepan bring the remaining ¼ cup of espresso and ¼ c of Kahlua to a boil over medium high heat. Remove from heat and add the 6 ounces of semisweet chips. Allow to stand 3 to 5 minutes until melted. Stir well until very smooth. Serve immediately with the Tiramisu- on the side

 

Manchego and Quince Empanadas

Manchego and Quince Empanadas
Quince is a popular Spanish paste made from Quince fruit (a cross between an apple and a pear). The delicious combination of this sweet paste with Manchego cheese create an empanada perfect for breakfast, dessert, or a sweet snack!

Author:
Cuisine: Fusion
Recipe type: Dessert

Ingredients
  • maseca corn flour 2 cups
  • salt 2 teaspoons
  • whole milk 3 cups
  • Manchego cheese
  • Quince paste

Preparation
  1. In a medium bowl mix first 3 ingredients with your hand until it’s completely smooth. The Maseca dough will be quite loose at first, but will thicken after some time. Allow to sit for at least 5 minutes.
  2. Pre-heat your IMUSA empanada maker by simply plugging it in.
  3. the meantime cut 12 thick slices of Manchego cheese, about 3-inches wide and ½-inch thick.
  4. Cut 12 slices of the quince paste about 3-inches wide and ¼-inch thick. Join each Manchego slice with each quince paste slice and set aside.
  5. Open IMUSA empanada maker and place a heaping spoonful (about ¼ cup) of dough inside an empanada mold, carefully dispersing it to each corner of the mold with the spoon.
  6. Gently place a Manchego and quince slice into the center of the dough and cover them with another spoonful of dough, assuring that the cheese and quince are completely covered.
  7. Repeat with the other empanada molds. If you over-fill the mold with the dough, don’t worry. The excess dough will press out of the mold and can be easily “snapped off” before serving.
  8. Cook for 8 minutes and carefully remove each empanada (it will be soft at first) with tongs and allow to cool for 2-3 minutes on a cooling rack before serving.