Grandma Jandira's recipes

09/30/2025

🥐 Canela
Ingredientes

Receita de cream cheese:

225 g (8 oz) de cream cheese em t

1/4 xícara de açúcar

1 colher de chá de essência de baunilha

Rolinhos:

1 pacote d

1/2

1/2 xícara de açúcar

1 c

Modo de

Preparar o recheio:

Em uma tigela, misture o cream cheese, o açúcar

Monte os rolinhos:

UM

Coloque 1 colher de sopa do recheio de cream cheese em uma das extremidades

Inscreva-se bem apertadinho até formar

Empane os rolinhos:

Passe c

Em seguida

Asse os rolinhos:

Pr

Disponha os rolinh

Asse por cerca de 18 a 22 minutos, ou até ficarem dourados e crocantes.

S

Retire do forno, deixe esfriar

09/29/2025

Choco-Cheesecake Cookie Bites

You'll Need:

For the Cookie:

¼ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 ½ cups semisweet chocolate chips
For the Cheesecake

Filling:

½ cup cream cheese, softened

¼ cup powdered sugar

1 teaspoon lemon zest (optional)

Instructions:

Preheat & Prep:

Preheat oven to 350°F (175°C).

Line a square 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

Make the Cookie Dough:

In a large bowl, whisk together the melted butter and granulated sugar.

Beat in the eggs and vanilla extract.

In a separate bowl, stir together the baking powder and salt, then add to the wet ingredients and mix until just combined.

Fold in the chocolate chips.

Make the Cheesecake Filling:

In a small bowl, beat the softened cream cheese, powdered sugar, and optional lemon zest until smooth and creamy.

Assemble:

Press about two-thirds of the cookie dough evenly into the prepared pan.

Spread the cheesecake filling over the cookie dough base.

Drop spoonfuls of the remaining cookie dough over the cheesecake layer.

It doesn't need to be perfect; the dough will spread slightly as it bakes.

Bake:

Bake for 25-30 minutes, or until the edges are set and the cheesecake center is no longer jiggly.

Cool & Serve:

Let cool completely in the pan on a wire rack before lifting it out using the parchment paper overhang.

Cut into 16 squares and enjoy!

09/29/2025

Chewy Oatmeal Cookies

Ingredients:

Wet: 1/2 cup softened unsalted butter, 1/2 cup white sugar, 1/2 cup packed brown sugar, 1 large egg, 1/2 tsp vanilla extract, 1 tbsp honey or molasses.

Dry: 1 1/4 cup all-purpose flour, 1/2 tsp cinnamon, 1/2 tsp baking soda, 1/4 tsp salt.

Oats: 1 cup quick oats, 1/2 cup old-fashioned oats.

Instructions:

Cream together butter and sugars. Beat in egg, vanilla, and honey.

In a separate bowl, whisk dry ingredients. Gradually mix into the wet ingredients.

Fold in both types of oats. Chill dough for 30 minutes.

Preheat oven to 350°F (175°C).

Scoop dough onto a baking sheet.

Bake for 9-12 minutes. Cool on the pan for a few minutes before moving to a wire rack

09/29/2025

Crispy Butter Cookies

Ingredients:

250g butter (salted), room temperature

80g caster sugar

2 egg yolks (from large eggs)

1/2 tsp vanilla extract

300g all-purpose flour or cake flour

1 tsp sea salt

2 1/4 tsp baking powder

Instructions:

Preheat your oven to 180°C (350°F).

In a large bowl, cream together the softened butter and caster sugar until light and fluffy.

Beat in the egg yolks one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, sea salt, and baking powder.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.

Pipe or roll out the dough into your desired cookie shapes.

Place the cookies on a baking sheet lined with parchment paper.

Bake for 12-15 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your crispy butter cookies

09/29/2025

Carmelita Cookies

You'll Need:

1 cup (2 sticks) butter, softened

2 cups all-purpose flour

1 ½ cups quick-cooking oats

1 cup packed brown sugar

1 teaspoon baking soda

¼ teaspoon salt

1 cup chocolate chips

1 (14-ounce) package caramels, unwrapped

¼ cup evaporated milk

Instructions:

Preheat & Prep:

Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.

Make the Dough:

In a large bowl, cream together the softened butter and brown sugar.

In a separate bowl, whisk together the flour, oats, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until a crumbly dough forms.

Prepare the Caramel:

In a small saucepan over low heat, melt the caramels with the evaporated milk, stirring until smooth.

Assemble:

Press half of the crumbly dough into the bottom of the prepared pan.

Sprinkle the chocolate chips evenly over the dough.

Pour the melted caramel mixture over the chocolate chips.

Crumble the remaining dough over the caramel layer.

Bake:

Bake for 25-30 minutes, or until the top is golden brown and the edges are set.

Cool & Serve:

Let cool completely in the pan before cutting into squares.

These are best served at room temperature.

09/29/2025

atcha Chocolate Chip Cookies

You'll Need:

2 ½ cups all-purpose flour (or use bread flour)

4 teaspoons matcha green tea powder

1 teaspoon baking soda

½ teaspoon salt

1 cup butter, melted (2 sticks)

1 cup brown sugar

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 ½ cups chocolate chips

Instructions:

Preheat & Prep:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Combine Dry Ingredients:

In a medium bowl, whisk together the flour, matcha green tea powder, baking soda, and salt.

Set aside.

Combine Wet Ingredients:

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.

Whisk in the eggs one at a time, followed by the vanilla extract, until the mixture is smooth.

Mix Together:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Fold in Chips:

Gently fold in the chocolate chips.

Scoop & Bake:

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake:

Bake for 12-15 minutes, or until the edges are set and the cookies are a light golden-brown on the bottom.

Cool:

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your unique and delicious Matcha Chocolate Chip Cookies!

09/29/2025

Red Velvet Cookies

You'll Need:

2 ¼ cups all-purpose flour

¼ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter softened

1 ½ cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 tablespoon buttermilk

2 tablespoons red food coloring

1 cup white chocolate chips (optional, but recommended!)

Instructions:

Preheat & Prep: Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Combine Dry Ingredients:

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Cream Butter & Sugar:

In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.

Add Wet Ingredients:

Beat in the eggs one at a time, then stir in the vanilla extract, buttermilk, and red food coloring until well combined and the mixture has a vibrant red hue.

Combine Wet & Dry:

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Be careful not to overmix.

Fold in Chips: If using, gently fold in the white chocolate chips.

Scoop & Bake:

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.

Bake:

Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.

They may look underdone, but will continue to set as they cool.

Cool:

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Red Velvet Cookies!

09/29/2025

Strawberry Shortcake Candy Apples

Ingredients:

- 6 medium apples, washed and dried
- 2 cups white chocolate chips
- 1 cup freeze-dried strawberries, crushed
- 1/2 cup crushed shortcake cookies or graham crackers

09/29/2025

Sweet, rich, and oh-so-easy—Peanut Butter Bars x3! 🥜🍫

Ingredients
🥜 Lunch Lady
Cookie Base
1 cup unsalted butter, softened
2 cups creamy peanut butter, divided in half
1 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
1 teaspoon salt
1 teaspoon baking soda
2 cups all-purpose flour
1½ cups old-fashioned rolled oats

Frosting
1 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
6 tablespoons unsweetened cocoa powder
1 pinch salt
¼ cup heavy whipping cream

🥜 No Bake
¾ cup butter, melted
2 cups powdered sugar
2 cups graham crackers, crushed
1¼ cups creamy peanut butter
3 tablespoons creamy peanut butter
2½ cups semi-sweet chocolate chips

🥜 Buckeye Bars
Peanut Butter Bars
8 tablespoons salted sweet cream butter softened
3 cups creamy peanut butter
2 teaspoons pure vanilla extract
4 cups powdered sugar

Chocolate Ganache
12 ounces semi-sweet chocolate chips
2 tablespoons vegetable oil

09/29/2025

Quick and easy breads to bake this Fall

1️⃣ Cream Buns Recipe
Poolish:
- 100g bread flour
- 100ml warm water
- 1g dry yeast

Main Dough:
- 350g bread flour
- 150g all-purpose flour
- 2 eggs
- 72g sugar
- 4g salt
- 200ml warm milk
- 5g dry yeast
- 45g unsalted butter, room temperature

Additional:
- Egg wash (1 egg + 1 tsp milk)

Buttercream:
- 400ml whipping cream, room temp
- 160g unsalted butter, room temp
- 40g powdered sugar
- 2g salt

Topping:
- Honey glaze (1 Tbsp honey + 1 Tbsp warm water)
- 40g shredded unsweetened coconut

Instructions:
1. Make Poolish Starter:
- Mix the ingredients evenly and ferment at room temperature until it triples in size.

2. Make the Dough:
- Combine all ingredients (except butter) and poolish to form a dough.
- Add softened butter and knead until stretchy and elastic.

3. Shape the Dough:
- Divide into 14 equal parts (about 80g each).
- Roll into smooth balls, rest for 15 minutes, then shape into long, hotdog-like shapes.
- Cover and let rise in a warm place until doubled in size (about 35-40 mins).

4. Bake:
- Preheat oven to 200°C.
- Brush egg wash on buns and bake at 165°C for about 12 minutes.

5 Prepare Toppings:
- Let buns cool.
- Make honey glaze and buttercream while waiting.

6. Make Buttercream:
- Whisk softened butter, sugar, and salt until light and fluffy.
- Add heavy whipping cream and beat until fluffy.

7. Assemble:
- Slice buns in the center, brush with honey glaze, coat in coconut flakes, and pipe in buttercream.

*********
2️⃣ Garlic Cheese Bun Recipe 🧄🧀🍞
Bread Ingredients
* Yeast: 5g
* Warm water: 15g
* High gluten flour: 500g
* White sugar: 50g
* Salt: 5g
* Honey: 15g
* Beaten egg: 75g
* Milk: 235g
* Unsalted Butter: 50g (softened)

Filling
* Cream cheese: 200g (softened)
* Sugar: 50g
* Heavy cream: 160g

Garlic and Parsley Brush
* Butter: 85g (melted)
* Sugar: 25g
* Salt: 2g
* Heavy cream: 40g
* Garlic: 16g (minced)
* Chopped parsley: 4g
* Mayonnaise: 25g

Instructions
1. Make the Dough:
* Mix all dough ingredients except butter. Knead into a rough dough.
* Add butter and knead until smooth and elastic.

2. Cover and let the dough rise for 1 hour until doubled in size.

3. Punch down the dough, divide into balls, and let rise again for 45-60 minutes in a warm place.

4. Preheat oven to 180°C (356°F). Bake for 20 minutes until golden brown.

5. Prepare the Filling: Mix cream cheese, sugar, and heavy cream until smooth. Set it aside.

6. Garlic and Parsley Brush: Combine melted butter, sugar, salt, heavy cream, garlic, parsley, and mayonnaise.

7. Make a cross-cut on each bun, fill with cheese mixture, and brush with garlic sauce.

8. Reduce oven to 160°C (320°F) and bake for 15 minutes.

*********
3️⃣ Red Velvet Buns 🍓
Dough:
250g high-gluten flour
20g milk powder
30g sugar
8g instant dry yeast
2g salt
155ml ice water
25g butter (room temp)
red velvet extract
50g sourdough (optional)

Crispy Crumbs:
14g butter (room temp)
20g cake flour
14g powdered sugar
Red velvet extract

Mix and grind into granules. Set aside for later use.

Steps:
1. Let’s make the dough.
- Mix all the ingredients together, except for the butter.
- Knead the mixture into a smooth dough. When it stretches, it should form a thick film.
- Add the butter and continue kneading until you can create a thin film.
- Divide the dough into 4 equal parts, roll them into balls, cover with plastic wrap, and rest for 20 minutes.

2. Roll out the balls. Then shape into a hotdog bun (22 cm long), spray water on the surface, coat with crispy crumbs, and place on a baking pan.

3. Let them rise until double in size, bake in the oven at 175 degrees Celsius for 20 minutes. After 6 minutes, cover with tin foil. Once baked, take out and let cool.

4. Cut the bread in the middle. Add your favorite whipped cream and fresh strawberries. Drizzle white chocolate on top, and sprinkle on some powdered sugar.

*********
4️⃣ PANDAN MILK BREAD RECIPE
- 350 g bread flour
- 30 g sugar
- 7 g instant dry yeast
- 150 ml coconut milk
- 35 ml whole milk
- 1 egg
- 30 g unsalted butter
- 3g salt
- 5ml pandan extract
Credit: .delights

Instructions:
1. Combine all the ingredients and knead until the dough is extremely elastic and stretchy. If it becomes too sticky, gradually add a bit more flour as needed.

2. Let the dough rest for 1 hour.

3. Divide the dough into 12 equal pieces and shape them into smooth, round balls.

4. Allow the dough balls to rest again for 45-60 minutes until they double in size.

5. Lightly dust the dough balls with flour and bake in a preheated oven at 160°C for 20-25 minutes.

09/29/2025

09/28/2025

Make it on Sunday! No cooking required (no gelatin) just mix everything together

Ingredients:
250 ml whole milk
50 g shredded coconut
395 g condensed milk
200 g heavy cream
1 packet powdered pineapple juice
2 packets round Maria cookies
200 ml milk to moisten the cookies

Preparation
Cream:

In a bowl, mix the whole milk, grated coconut, condensed milk, heavy cream, and pineapple juice.
Beat with a whisk or in a blender until smooth and homogeneous.

Assembly:
1. In an ovenproof dish, spread a layer of cream on the bottom.
2. Quickly dip the cookies in the milk and make a layer on top of the cream.
3. Alternate layers of cream and cookies until all ingredients are used or the baking dish is full.
4. Finish by sprinkling with shredded coconut.

Refrigeration:
Refrigerate for at least 1 hour or until the dessert is well chilled.

Decoration and tips:
• Decorate with fresh pineapple cubes, if desired.
• Pineapple juice can be replaced with another flavor of your choice.
• The dessert can be served in individual cups or in a large baking dish.
• Approximate yield: 2 liters.