Wednesday, August 07, 2019

Fatias Hungaras - Hungarian Coconut Slices

Fatias Hungaras or Hungarian Kalaare what we would consider a cinnamon roll, but with a coconut filling and drizzled with a warm vanilla milk, straight out of the oven.

Hungarian Coconut Slices

What exactly are these Hungarian slices and where do they come from?

If you research online, you will find that these sticky buns are quite common throughout the world.  And although their origins are not quite known, they are believed to have first originated in either Greece, Rome and Egypt.

Though referred to by different names like the the Chelsea Buns in England, Cinnamon Rolls or Sticky Buns here in the States, or the Schneken in Germany, these Hungarian Darázsfészek have been lovingly adopted by the Brazilians and given their own spin.

No matter what name you given them, they are a treat that your family and friends will no doubt, fall in love with.

Other sweet bread recipes you may enjoy
Butter Pecan Rolls
Quick Cinnamon Rolls
Paezinhos de Leite - Portuguese Sweet Milk Rolls
Hot Cross Buns

Fatias Hungaras - Hungarian Coconut Slices
Source: Dika da Naka
Yield: 15 slices

For the dough:
1 cup (240ml) of warm milk
1 packet of dry yeast
2 eggs
3 tablespoons of sugar
½ teaspoon of salt
1 tablespoon of butter or margarine
3  cups (420 gr) of all purpose flour

For the coconut filling:
2 and ½ tablespoons of butter or margarine
½ cup of sugar (90 gr)
1 cup of sweetened coconut (about 50 gr)
3 tablespoons of milk

For the vanilla milk glaze:
1 cup of milk ( 240 ml)
½ cup of sugar ( 90 gr)
1 teaspoon of vanilla extract
1 cup of sweetened coconut to sprinkle on top

For the dough - In a big bowl, add in the warm milk, yeast and 3 tablespoons of sugar.  Mix well and let rest for 5 minutes.  Next, add in the eggs, butter and one cup of flour.  Mix well, then add the teaspoon of salt.  (if you add the salt in with the yeast, it will slow down the yeast's fermentation, so I always add the salt either on the opposite side of the bowl or after some flour has gone in).

Add in the remaining 2 cups of flour, mix well, then turn onto a floured surface and knead for about 5 minutes, until the dough is soft and not sticking to your fingers.  Sprinkle a little flour in the bowl, and place the ball of dough back in.  Cover with a kitchen towel and allow to rise for an hour, until doubled in size.

For the filling - While the dough rises, mix all ingredients in a small bowl and set aside.

When the dough is done rising, turn it onto a floured surface and using a rolling pin, roll into a big rectangle, about half a centimeter (or a quarter of an inch, about) thick.

Spread the filling over the dough, then roll up starting from the longest side.

Cut slices about 2 fingers wide and place in a greased 12x by 13 pan.

Cover with plastic wrap and a kitchen towel and set in a warm place to rise again, for 30 minutes.

Preheat oven to 350 degrees.  Bake for 30 to 35 minutes until golden brown.

For the vanilla milk glaze - While the rolls bake, place all ingredients in a saucepan and heat slowly until sugar is completely dissolved.

Once the slices are done baking, remove from oven, and while warm, pour the vanilla milk over.  Sprinkle on some sweetened coconut.

*These sweet slices can be left out, but not in a warm spot.  They are good for 3 days.  I usually only leave them out one day, then prefer to place them in the fridge so they last longer.

Friday, July 26, 2019

Meal Plan Friday #7

Friday segment spotlighting the meals for the week ahead. Why Friday? Because I grocery shop Bi-weekly, on Fridays.

Welcome back to my Meal Plan Friday!!!

Hi everyone.  It is Friday and you know what that means, another Meal Plan for you all.  I have a bit of a mismatch this week, a few Portuguese meals, some new recipes and some old favorites.

The Cuban sandwiches are new, so I'll be sure to share that recipe when I make them.  Every other recipe is on Full Bellies, Happy Kids and I'll have those linked up for you.  Saturday we are having some Panda Express take out.  We basically only eat out every two weeks, and it's usually quick easy things, once in a while we will go to our favorite buffet restaurant or try some other restaurant, but y'all food is not cheap and to go out with the family is close to $100.

Now, let's talk desserts.  I will be completely honest and tell you that I have NOT made any desserts at all the past week.  So the 2 desserts from last week will be what I'll make this weekend and the next week ahead.

 Dad's Favorite Chicken with Mashed Potatoes

 Panda Express for dinner

 Cuban Sandwiches with Chips

Gnocchi Bolognese with Salad

 Portuguese Pork Chops and Potatoes

Chicken Curry with Rice

 Sausages in a tomato sauce with homemade fries

Mexican Cinnamon Cookies

Peach Cream Pie

Friday, July 19, 2019

Meal Plan Friday #6

Friday segment spotlighting the meals for the week ahead. Why Friday? Because I grocery shop Bi-weekly, on Fridays.

Welcome back to my Meal Plan Friday!!!

Hi everyone.  Hope you're having a wonderful Friday, I am so happy that it's the start of the weekend again.  There's nothing like being able to get up without the sound of the alarm.

Friday means another meal plan for you all.  I don't even know if anyone is still following this blog, and that's ok because I did take a bit of a hiatus for quite a long time, but if you're still around, I hope you're enjoying the weekly meal plans as well as the new recipes I've been adding.  I am trying very hard to get back on track with his blog and to share many more wonderful meals with you. 

There is only one new recipe on the plan this week, and that is for the Nacho Tater Tots, so as soon as I make it I will of course share it.  The rest of the meals are true and tried family favorites, most have recipes up already and I'll be sure to share those with you.

For desserts, I ended up not yet making the Mexican Cinnamon Cookies, I will make those this weekend, along with a Peaches and Cream Pie.  I have quite a few cans of peaches that I need to use up.  Will probably do a Peach Cobbler as well.

Rosemary and GarlicMeatloaf, mashed potatoes and grilled asparagus

Rosemary and Roasted Garlic Meatloaf

Grilled Pork Tenderloin, BLT Pasta Salad, Corn on the cob

BLT Pasta Salad

Nacho Tater Tots

Beef Stroganoff, Rice and Salad

Crockpot Beef Stroganoff

Sausage Potato Skillet


Mexican Cinnamon Cookies

Peach Cream Pie

Thursday, July 18, 2019

Garlic Bread Pasta Torte

Garlic Bread Pasta Torte is the perfect combination of meat and pasta with homemade garlic bread.  Add a salad on the side and you have yourself a delicious week night dinner.


Garlic Bread Pasta Torte

This is another fantastic recipe from Taste of Home.  I have been on a Taste of Home binge and am loving all the recipes that I've been trying out for our dinners and treats as well.

You're really only needing a springform pan, your favorite pasta and meat dish and some sliced bread.  Yes, you can follow the original recipe as is, but feel free to experiment with different pasta fillings, I think next time I may try a Fettucine Alfredo or even a meatballs and spaghetti.

 More Pasta dishes you may enjoy

Creamy Taco Pasta Bake
Baked Chicken Penne
Pasta Bolognese
Chicken Parmesan Baked Spaghetti
Honey Mustard Chicken Pasta
One Pot Mexican Pasta


Garlic Bread Pasta Torte
Adapted from:  Taste of Home
Yield:  12 servings
Calories per serving:  409

1 package (16 ounces) pasta (I used macaroni)
1and 1/2 pounds ground beef (you can use sausage)
1 medium onion, chopped
1 jar (24 ounces) marinara sauce
Fresh basil

3 teaspoons Italian seasoning
Shredded mozzarella cheese
4 tablespoons butter
4 garlic cloves, minced
Sliced white bread, crusts removed

Preheat oven to 400°. In a 6-qt. stockpot, cook pasta according to package directions for al dente; drain and return to pot.

In a large skillet, cook beef and onion over medium-high heat 7-9 minutes or until meat is booked through.  Drain.  Stir in sauce, basil to your taste and Italian seasoning. Add to pasta; stir in cheese.  (I never measure cheese, I just eyeball it according to our taste)

In a microwave, melt butter; stir in garlic. Lightly brush one side of bread with garlic butter. Line bottom and sides of a greased 10-in. springform pan with bread slices, trimming to fit and facing buttered sides against pan. Fill with pasta mixture; press firmly to pack down. Sprinkle with more cheese.

Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Loosen sides from pan with a knife; remove rim.


Friday, July 12, 2019

Meal Plan Friday #5

Friday segment spotlighting the meals for the week ahead. Why Friday? Because I grocery shop Bi-weekly, on Fridays.

Welcome back to my Meal Plan Friday!!!

Hi everyone.  Hope you're having a wonderful Friday and I hope you have a fantastic weekend.  I'm back again with the meal plan for this upcoming week, and this time I'm trying out a ton of recipes which I'm very excited about.

I managed to make the Lemon Zucchini cookies, a few days ago, and they are soooooo good.  You can find the recipe on the food blog, along with a ton of other recipes I posted for you all, just this past week.

For desserts, I will be making another Frozen Key Lime Pie to take to my brother's house on Sunday and then some Mexican Cinnamon Cookies for us, sometime next week.

Wednesday, July 10, 2019

Chicken Tater Bake

Chicken Tater Bake is super easy to make, it combines your favorite chicken pot pie filling but is topped with tater tots instead of the more traditional pastry or biscuits.


Chicken Tater Bake

If you're looking for a quick and easy weeknight dinner, this is it.  It is a variation on the usual pot pie where the topping is made with frozen tater tots, thereby turning this already filling comfort dish into a meal your family will no doubt love. 

It can be baked and enjoyed right away, or frozen for another night.

The filling is basically whatever you want to have, you can use the veggies you already have on hand or your family favorites, I tend to use what is in season and can easily add or omit a specific vegetable that I know someone in the family will not like.

To Reheat the Casserole

Remove from your freezer, at least 30 minutes before baking.  It does not need to thaw completely.  Bake at 350 degrees for about an hour and a half, until heated through.

More Casseroles you may enjoy

Texas Hash
The Firehouse Special
Hashbrown Casserole
Pizza Puff Potato Casserole
Easy Chicken Casserole
La Bamba Mexican Casserole


Chicken Tater Bake
Yield:  6 Servings

1 pound chicken tenderloins, cut into 1 inch cubes
Small onion, finely diced
2 teaspoons chopped garlic
Drizzle of olive oil
Mixed Summer Veggies (I used zucchini, squash, red peppers and carrots)
2 tablespoons flour
Salt and pepper to taste
Chopped parsley and cilantro to taste
Shredded cheese ( I used parmesan and mozzarella)
Frozen tater tots (16 oz)

In a large saucepan, drizzle some olive oil, add the chicken and cook until no longer pink.  Add the garlic and onion, stir and simmer for a few minutes until onion is translucent. 

Add in the summer veggies, and cook until they are tender.  Season with salt and pepper to taste.

Sprinkle the flour over the mixture and mix well, then slowly start pouring in the milk and stirring to remove all lumps.  Add as much milk as you want, I usually do about a cup and a half, depending on how much gravy I want.  Cook over low heat until the sauce thickens.

Finish off with some cilantro and parsley and then transfer to a 13 x 9 baking pan.  Top with some shredded cheese, then evenly spread the tater tots on top. 

Bake in a 400 degree oven for 30 minutes or until potatoes are cooked and casserole is bubbling. 

Lemon Zucchini Cookies

Lemon Zucchini Cookies are the perfect summer cookie. They are not only delicious but also a great way to use up the zucchini in your fridge.


Lemon Zucchini Cookies

I will start by saying that I am not a cookie fan.  My husband loves cookies, my daughter loves cookies, my son is so so, but me?  Could live without them, just don't much care for cookies.

But, with that said, I will tell you that these are some of the best cookies I have ever eaten in my life.  No joke!!!

I'm not just saying it because I want you to make them for yourself, I'm saying it because it's what I feel.

When I first came across this recipe, I was looking for something to make using the zucchini I had in the fridge, that was starting to go bad.  I saw these cookies and thought they sounded interesting, though wasn't quite sure if the combination of lemon and zucchini was something I would enjoy or my cookie loving family would.

Goodness, I wish I had found them earlier.  They are phenomenal!

I doubled the recipe so that I could share with family.

Other cookie recipes you may enjoy

Iced Pumpkin Cookies
Cherry Pie Cookies
Walnut Crescent Cookies
Cocoa, Peanut butter and Nutella cookies
Chocolate Crinkles
Biscoitos ( Portuguese Cookies)

Lemon Zucchini Cookies
Source:  Taste of Home

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 cup finely shredded zucchini
1 teaspoon grated lemon zest
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts

2 cups confectioners' sugar
2 to 3 tablespoons lemon juice

In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts.

Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.