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Guide by Nalu-love posted over a year ago
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Lemon-Scented Blueberry Cupcakes
limão and mirtilo flavors give these bolo de copo a great taste. Blueberries or fresh, edible flores make an easy, pretty decoration.

Yield: 1 dozen (serving size: 1 cupcake)


Cupcakes:
1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat leite
1 teaspoon grated limão rind
3/4 cup fresh or Frozen - Uma Aventura Congelante blueberries, thawed

Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated limão rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh limão suco, suco de
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Guide by Nalu-love posted over a year ago
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Chocolate-Mint Bars
You’ll amor these if you’re a big fã of the thin chocolate mint Girl Scout cookies. The dense base layer is like a rich, fudgy brownie, so don’t overcook it or the sobremesa bars will be dry. Refrigerating the mint bars allows the chocolaty topo, início layer to set properly. You can make the sobremesa up to one dia ahead. For a mais grown-up taste, you can also use dark chocolate chips for some or all of the semisweet chocolate chips in the glaze.


Yield: 20 servings (serving size: 1 piece)

Total: 3 Hours, 25 Minutes


Bottom layer:
4 1/2 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray

Mint layer:
2 cups powdered sugar
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Article by deedeeflower posted over a year ago
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I know it's not really a sobremesa but it's sweet and you can eat it after jantar if you want.

What You'll Need:

1 1/2 cups dry roasted Minduim
1 cup white sugar
1/2 cup light milho syrup
1 pinch salt (optional)
1 tablespoon manteiga
1 teaspoon vanilla extract
1 teaspoon baking soda


Step por Step:

Grease a baking sheet, and set aside.
In a glass bowl, combine peanuts, sugar, milho syrup, and salt.
Cook in microwave for 6 to 7 minutos on high (On 700 Watt--adjust for your microwave as necessary); mixture should be bubbly and Minduim browned.
Stir in manteiga and vanilla; cook 2 to 3 minutos longer.
Quickly stir in baking soda, just until mixture is foamy.
Pour immediately onto greased baking sheet.
Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.
Yield: 16 servings


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Opinion by dazl posted over a year ago
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This is trifle sponge
I am going to give you two variations on this dessert, which is a favourite in my family - seriously, my gran has to make three fullsize bowls for natal dia alone!

Its really simple and honestly, a monkey could make it.

Original Version

You will need:
- 1 packet of trifle sponge
- 1 large carton of fresh cream
- A pint of custard (don't use ready made, it doesn't set)
- 2 Cadbury's Flake bars

To make:

The night before you want to serve it, break up the trifle sponge into big pieces into a medium sized sobremesa dish (size of dish approx same as picture).

seguinte make up your custard. Pour custard over trifle sponge, and leave to sit until custard is set. Place in fridge overnight.

Just before serving, whip cream and spread it or the sponge and custard.

Crush a Flake with something heavy and sprinkle the chocolate over the cream. Use a segundo Flake if you like lots of chocolate!
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