••••MEXICAN CHOCOLATE PIE🇲🇽🍫🥛🍪🍚🥜🥧☕️🍳🍮!!••••

(Source: landolakes.com recipe and photos and google.com and Dick Walker video and Allison Henry and Grace Potter and the nocturnals video and Pinterest photo and TripAdvisor photos)






























••••MEXICAN CHOCOLATE PIE!!

••••KATHY’S TOUR OF FOOD CONTINUES 
••••IN MEXICO 🇲🇽!!

••••ENJOY THE VIDEO!!

10
servings
40 min
Prep Time
02 hrs 40 min
Total Time

https://www.google.com-mexican-chocolate-pie-recipe

••••ENJOY THE VIDEO!!

••••FOR THE LOVE ❤️ OF

••••CHOCOLATE!!!

🍫🍫🍫🍫🍫🍫🍫🍫🍫🍫

Ingredients


Crust
1 1/2 cups (about 45 cookies) vanilla wafer crumbs
1/4 cup Land O Lakes® Butter melted

Filling
1/4 cup Land O Lakes® Butter
1/4 teaspoon ground cinnamon
3 ounces Mexican hot chocolate drink discs
2 1/2 cups milk
1/2 cup sugar
4 large Land O Lakes® Eggs (yolks only)
3 tablespoons cornstarch
1/4 cup unsweetened cocoa

Topping
1 cup Land O Lakes® Heavy Whipping Cream

2 tablespoons powdered sugar


1 tablespoon sliced almonds, if desired

How To Make
Heat oven to 350°F.
Combine crumbs and melted butter in bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake 10-12 minutes or until lightly browned. Cool completely.
Melt butter and cinnamon in 2-quart saucepan over low heat. Add chocolate; continue cooking 2-3 minutes or until smooth. Stir in milk. Increase heat to medium; continue cooking, stirring occasionally, 6-7 minutes or until bubbles begin to form around edges. Remove from heat.
Combine egg yolks and sugar in bowl; beat at medium speed 1-2 minutes or until pale yellow in color. Sift in cornstarch and cocoa powder; mix until combined.
Gradually add hot milk mixture to egg mixture until completely combined. Add mixture back to saucepan over medium heat, stirring constantly, until mixture reaches 175°F-180°F. (Do not boil.) Continue cooking 6-8 minutes or until mixture has a thick, pudding-like consistency. Pour pudding mixture into prepared crust. Press plastic food wrap onto pudding. Refrigerate 2-3 hours or until set. 
Beat whipping cream in bowl at high speed until stiff peaks form. Gently stir in powdered sugar. Refrigerate until serving time.
Dollop each slice of pie with whipped cream. Garnish with almond slices, if desired.

🇲🇽🍫🥧🇲🇽🍫🥧🇲🇽🍫🥧🇲🇽🍫🥧🇲🇽🍫🥧🇲🇽🍫🥧🇲🇽🍫🥧👋🍫🥧🇲🇽🍫🥧🇲🇽🍫🥧

••••LOBSTER POUTINE🇨🇦🦞🥔🍟🥘🧀🌱🍅🍶🥓🍮🐔!!••••

(Source: thegirlonbloor.com recipe and photos and Taylor Stinson recipe and foodnetwork.co video and Well Done and LinkedIn and google+ photos)






















••••LOBSTER POUTINE!!

 Prep Time 10 minutes
 Cook Time 20 minutes

••••ENJOY THE VIDEO!!

 INGREDIENTS
2 bags frozen fries I used Cavendish's Restaurant Style
1 package store-bought gravy I used the Swiss Chalet chicken kind
1 package white cheddar cheese curds
Lobster of your choice (frozen lobster tail, whole lobster, etc.)
1 bunch fresh chives chopped

 INSTRUCTIONS
Preheat oven to 450 degrees. Bake fries for 10 min. Flip fries, then bake another 7-10 min.

Meanwhile, make gravy according to package directions on the stovetop.
Remove fries from oven, then switch setting to broil on high heat. Place a piece of parchment 
over a cast iron pan or oven-safe dish, then fill with fries. Sprinkle fries with cheese curds then 
top with gravy.

Broil fries in the oven for 3-5 min until cheese is fully melted. Sprinkle with chives and serve!

••••RECIPE BY TAYLOR STINSON 

••••KATHY’S TOUR OF FOOD CONTINUES 
••••IN CANADA 🇨🇦!!  FOLLOW ME!!

https://the girlonbloor.com-lobster-poutine-recipe
🇨🇦🍟🦞🇨🇦🍟🦞🇨🇦🍟🦞🇨🇦🍟🦞🇨🇦🍟🦞🇨🇦🍟🦞🇨🇦🍟🦞🇨🇦🍟🦞🇨🇦🍟🦞🇨🇦🍟🦞

••••PASTEL DE NATA (PORTUGAL)🇵🇹🍚🥮🍳🥛🍮!!••••

(Source: ladyandpups.com recipe and photos and google photos and Mandy Lee recipe and LiveXLive video)







































••••PASTEL DE NATA!!

••••ENJOY THE VIDEO!!

PASTEL DE NATA

••••KATHY’S TOUR OF FOOD TRAVELS TO 
••••PORTUGAL🇵🇹!! PLEASE COME ALONG!!

Yield: 12 pastel de nata

Adapted from many recipes combined. You'll need a pasta machine for this recipe.

Ingredients

CUSTARD:
1 cup (240 grams) whole milk
2/3 cup (160 grams) heavy cream
3 tbsp (45 grams) granulated sugar
1 1/2 tbsp (12 grams) flour
3 large egg yolks
3 tbsp (57 grams) sweetened condensed milk


1 tsp pure vanilla extract

NO-FOLDING TART SHELL:

8 tbsp (113 grams) unsalted butter, room-temperature
1 cup (146 grams) all-purpose flour
1/2 tbsp (7 grams) unsalted butter
3/4 tsp salt
5 tbsp (76 grams) water

Instructions

MAKE CUSTARD: Combine milk, heavy cream, granulated sugar and flour in a pot and set over medium-low heat. Whisking constantly and cook until the mixture starts to simmer and thickens slightly. Turn off the heat, and continue to whisk for 2 more min to make sure it's lump-free, then set aside. In an easy-to-pour container, whisk together egg yolks, sweetened condensed milk and vanilla extract. 
SLOWLY pour the hot milk-mixture into the yolk-mixture (so you don't scramble the yolks), whisking constantly, until evenly combined. Cover and chill in the fridge for at least 2~3 hours until cooled. Can be made the day ahead.

MAKE TART SHELL: It's important that the butter is completely softened to room-
temperature. Placing cold butter (cut into chunks) in the oven with the lights on for about 1 
hour, does the trick for me. Meanwhile, Knead together all-purpose flour, 1/2 tbsp unsalted 
butter (this is separate from the 8 tbsp), salt and water, for 3~5 min until a smooth dough forms.
 The dough should be soft and very supple, but not sticky. If your feel the dough is too dry/hard, wet your hands and knead the extra moisture into the dough. Wrap it with plastic-wrap and let rest in the fridge for 1 hour.

After resting, dust the dough and the working-surface well with flour, then cut the dough in half. Roll the first portion out so it fits the entire width of your pasta-machine, then pass it through the machine on the thickest setting. Dust it well again with flour, then feed it back to 
the machine, but this time, loop one end over the other and press it down so they stick. You're creating a "conveyer belt" so to speak, which allows you to finish rolling the dough without re-feeding it back to the machine. Now, keep the dough well dusted with flour inside-out the whole 
time, and keep rolling it until you've reached the thinnest setting.

The dough will be very delicate at this point so work gingerly. Cut the dough near the pasta-machine then roll to release it, then cut again length-wise in half (or if you had a super long counter-top, you can keep it whole). Lay them flat on a well dusted counter-top, then use your fingers to spread 1/2 of the room-temperature butter evenly across the entire surface. Start rolling the dough from one end to the other. You'll notice that in the beginning, it forms long tapered tips on both sides (see photo). Once they get too long, simply tuck in both tips and keep rolling (see photo). Once you finish rollin the first sheet, place it over the second sheet and keep rolling.
 While rolling, gently pull the log towards you to get a tighter roll.

Wrap and chill the first log in the fridge while you repeat with the second portion (see NOTE on doing it in one go). Same steps, roll it to fit the width of the machine... make a conveyer belt... roll to the thinnest setting... cut and release... then rub the remaining butter evenly across.
 Now take the first log out of the fridge and place it on one end of the new sheet, and roll again. You'll notice that the sheet tends to gather at the centre of the log. Don't worry. Simply push the tips in and use your hands to push/smooth the dough from the centre towards the tips to make it even (see photo). Wrap and freeze the log for 1 hour until hardened. 
Periodically, take it out and roll it to get it as round as possible.

The trick to shaping the tart-shell is to cut the log while it's cold, but shape it once it's softened slightly so it stretches well without cracking.

 So, remove the tips of the log, then cut into 12 
disks about 1/3" (8 mm) thick then place in the centre of the tart mold, and wait for 10 min to 
soften. Dip your thumbs in water, then start by smoothing the cut-side of the dough outwards to fit the mold, then push it from the centre outwards until the dough is pushed up slightly higher 
than the rim of the mold. Aim for a thinner bottom with a thicker rim. Dip your thumbs with 
water whenever it sticks, and repeat with the rest. Once finished, flash-freeze for 30 min to harden (or keep in the freezer until needed), and *preheat the oven on 500 F/250 C.

Place the mold on a large baking-sheet that allows them to loosely fit. Pour the custard into the shells to fill them all the way to the top, then bake on the middle-rack of the oven for 10 min. Then switch to top-heat (if available) and bake for another 5~7 min until golden browned and caramelised.
Let cool inside the mold for 5 min, then transfer to a cooling-rack. They're fantastic while hot, and still fantastic once cooled. Dust with cocoa powder or ground cinnamon if preferred.

Notes

I divided the rolling/buttering of the doughs into 2 steps because I have limited counter space. If you had a large counter space, you can roll both portions of the doughs out all at once, butter them in one go, then make the log.

You can also bypass making the tart-shell yourself, and just use store-bought puff pastry. But it won't be as crispy, and it becomes soggy faster.

http://ladyandpups.com/2016/02/24/zero-folding-pastel-de-nata-a-hybrid/

••••RECIPE BY MANDY LEE

http://ladyandpyps.com-pastel-de-nata-recipe

🇵🇹🍳🍮🇵🇹🍳🍮🇵🇹🍳🍮🇵🇹🍳🍮🇵🇹🍳🍮🇵🇹❄️🍮🇵🇹🍳🍮🇵🇹🍳🍮🇵🇹🍳🍮🇵🇹🍳🍮

••••HAPPY VALENTINES DAY 2019❤️💎🦞💍🥩🦀🥔🍫🍓🌹🥂🍾!!••••

(Source: livecard.xyz and status wallpapers.com and valentinesday2019.com and Pinterest and bikers4fun.com and offers coupons deals.in and 4kwallpaoers.home and Big W and Cuckoo’s Bakery and Central Market and popsugar.com and MIX video)



















••••HAPPY VALENTINES DAY 2019!!

••••ENJOY THE VIDEO!!

❤️❣️💔❤️❣️💔❤️❣️💔❤️❣️💔❤️❣️💔❤️❣️💔❤️❣️💔❤️❣️💔❤️❣️💔❤️❣️💔