Burnt Butter and Salted Maple Sticky Buns and the end of the Sweet World Challenge / Rolinhos de Pimenta da Jamaica, Beurre Noisette e Xarope de Ácer e o adeus ao nosso amado Sweet World.

Hi all!

It looks like I'm not posting on the blog for ages and actually, it has been for ages...

As this is the first post of 2019 - first of all - I want to wish you all a very Happy New Year (still in time right?).

2018 was a very rough year for my family and myself and 2019 is still not going according to plan so, the strength and joy of posting recipes here on the blog, every week or even every month, are none at the moment!

Today is a very special day here on the blog!

We should be celebrating the 3rd Anniversary of our most beloved Sweet World Challenge and posting a new challenge for the month but, instead, we're posting a recipe to say good bye to our beloved challenge!

Both of us, Susana and myself, our private life is pretty much out of control right now and, as we love this challenge so much and we don't want to neglect it, we've decided to put an end to it and so, today, instead of celebrating, we're ending it!

There were 3 years of learning, challenging ourselves, getting out of our comfort zones, making, trying and researching the history of sweets, we've never had the courage to try before. A lot more is left to explore and try but, at the moment, its impossible so, a big THANK YOU to all the people that, for the last three years, challenged themselves and were with us for 35 months and a HUGE, HUGE THANK YOU to my Sweet World partner Susana, who is the most talented, friendly, dedicated and fabulous person I've ever met!

To say bye bye to our "Sweet World" on a sweet note, I'm leaving you the recipe for these absolutely outstanding Donna Hay buns and the recipe is from her latest book "Modern Baking".

Mini Cinnamon Scrolls / (Mini) Rolinhos de Canela.

Sweet World Challenge, the theme for this 34th edition and yes!!

Christmas is just around the corner so, we've chosen Cinnamon Scrolls or Rolls.

Pecan Pie / Tarte de Nozes Pecã.

Pecan Pie is the theme for the 33rd edition of the Sweet World challenge.

Pecan pie is an American creation.

Pecans are native to North America. The nuts were propagated by Native Americans as far north as Illinois and the southern part of Iowa, according to Edgar Rose, a former engineer and self-made pecan pie expert who lives in Illinois.

Pecans grew along areas watered by the Mississippi River, spreading a bit to the east into Alabama. Following the Civil War, commercial developers brought in a few varieties of pecans to grow in Georgia (the state is now the main commercial grower of pecans in the U.S.). Grafted pecan trees also became prevalent in Louisiana in the mid to late 1800s. The name of the nut itself is derived from the French word "pacane", which is taken from the Algonquian word for “nut.” That may help explain why some believe the French invented the pecan pie after settling in New Orleans, though there’s seemingly little evidence to support that.

The earliest printed pecan recipes began popping up in Texas cookbooks in 1870s and 1880s. The first recipe that most closely resembles what we know today as pecan pie was published in 1898 in a church charity cookbook in St. Louis, but it was sent in by a Texas woman.

By the beginning of the 20th century, recipes for pecan pie had started appearing outside of Texas, but the pie wouldn’t surge in popularity until the mid 1920s. That’s when the manufacturer of Karo syrup began printing a recipe for pecan pie on cans of the product, as James McWilliams noted in The Pecan: A History of America's Native Nut. Wide distribution of Karo syrup introduced many people to pecan pie, who found it was quite simple to make.

Technically classified as a “sugar pie,” the classic pecan pie recipe promulgated by the makers of Karo syrup uses a cup of the product in the mixture, along with eggs, sugar, butter, vanilla extract, and of course, pecans. Alternatives for Karo syrup include brown sugar and molasses, and some recipes add bourbon, rum, or whiskey into the mix. Pecan pie is nearly always baked in a traditional pie crust verses a crumble crust or a cookie crust.

As with any classic dish, near-countless variations have emerged. Popular additions to the traditional pecan pie include bourbon, whiskey, shredded coconut, and chocolate. There are also pecan pie-cheesecake hybrids, pecan hand pies, and, strangely enough, pseudo-healthy versions involving chia seeds. Molasses or brown sugar sometimes serve as a substitute for the corn syrup, an ingredient that’s gotten a bad rap from nutrition advocates in recent years.

The dense combination of butter, sugar, corn syrup, and eggs create the gooey interior of pecan pie, which complements the crispiness of the top layer. While baking, the pecans rise to the top, leaving a gooey layer of sugary custard below.

Early 20th century recipes for pecan pie occasionally contained items such as milk and raisins, but once the Karo syrup recipe spread across the country, the ingredients changed little (barring personal tweaks and individual preferences). The majority of pecan pie recipes published today are still based on the traditional Karo syrup recipe.

How did it become a Thanksgiving staple?

With the advent of corn syrup and a pecan surplus, the popularity of the pies spread across the country. Pecan harvesting begins in late September and extends into November, making the timing just right to fuel pecan pie baking for the holiday.

Font: Eater - A brief History of Pecan Pie.

Sweet World Round Up (32nd edition) - Pavlova.

32nd edition of the Sweet World and we've asked you to make a Pavlova!

In case you've missed it, you can read everything about Pavlovas and check the recipe I've presented in this post.

Thank you so much to everybody that joined us this month and made gorgeous Pavlovas.

Meanwhile, don't forget to check Susana's blog and the theme for our 33rd edition!

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Pavlova foi o tema lançado para a 32ª edição do nosso Sweet World!

Caso tenham curiosidade em saber as origens desta magnífica sobremesa, consultem o post que aqui publiquei e experimentem a receita que lá vos deixei, ou escolham uma das 14  receitas que andam aqui pelo blogue, pois são todas maravilhosas.

Muito obrigada a todos os que nos presentearam com os resultados das suas maravilhosas Pavlovas e aqui vos deixo o desfile deste mês.

Já sabem, caso queiram participar na 33ª edição do Sweet World, o tema já está apresentado no blog da Susana!

Susana - Basta Cheio.

Fig Pavlova for the 32nd edition of the Sweet World / Pavlova de Figos para a 32ª edição do Sweet World.

After a wee Summer break, the Sweet World challenge is back for its 32nd edition and the theme for this edition is my most beloved Pavlova!

Pavlova, as you know, is something that I truly adore and if you look under the "Pavlova label", you'll find 14 Pavlova recipes for this dessert so, you're spoiled for choices...

Sweet World Round Up - Chaja Cake / Bolo Chaja.

After a very hectic Summer and not having had the time to write this post in time, here it is! Finally!! the round up of the 30th edition of the Sweet World.

We've asked you to make a Chaja Cake and, just in case you don't know what is a Chaja Cake, you can read everything about it in this post.

Only four of us made the cake but, saying that, the all four cakes are super gorgeous and beautiful and we are very grateful to the ones that support the SW month after month. Thank You!!

Meanwhile (and unfortunately I couldn't make it), Susana challenged you all to make a Clafoutis for the 31st edition of the SW and hers look so gorgeous and delicious...

The SW is now taking a Summer break and will be back on the 20th of September with a new exciting theme. Stay tuned and drool over these gorgeous Chaja Cakes!

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Olá, olá!!

Depois de um Verão em Portugal, onde matei saudades de Lisboa, da família, de amigos da vida e amigas foodies e bloggers; um Verão com alguns altos e muitos baixos momentos; um Verão com altas e baixas temperaturas; com dias de praia e Sol e calor e dias de chuva, chuviscos e céus cinzentos...

e após umas férias que, por motivos pessoais e familiares e tristes, se prolongaram mais que o previsto...

muito, muito atrasado e acompanhado de um enorme pedido de desculpas, aqui vos deixo, finalmente, o Round Up da 30ª edição do nosso SW, cujo tema foi o Bolo Chaja.

Caso não tenham lido ou desconheçam as origens do Bolo Chaja, leiam este post e ficarão a saber tudo.

Apenas 4 de nós tiveram tempo ou paciência para o testar mas, dito isto, sejam 1, 4 ou 5.000, a felicidade e gratidão será sempre enorme para com todos os que, mês após mês aqui estão, ávidos por conhecimento e dispostos a conhecer e descobrir novos sabores e combinações.

Muito, muito OBRIGADA a todos, SEMPRE!!

Entretanto (e infelizmente eu não consegui participar), A Susana lançou aqui, o tema da 31ª edição do SW.

O Clafoutis!!

Viram que lindo e apetitoso ficou este Clafoutis da Susana?

O SW está agora de férias e voltará no dia 20 de Setembro com mais um, muito interessante e delicioso tema (eu adoro!!! aviso já!).

Esperamos poder voltar a contar com a presença de todos os "veteranos", "noviços" e "curiosos" participantes.

Até lá, deliciem-se com estes lindos Bolos Chaja!

Susana - Basta Cheio.

Chaja Peach Meringue Cake for the Sweet World / Bolo Chaja com Pêssegos e Suspiros para o Sweet World.

Chaja Cake is the theme for the 30th edition of the Sweet World.

Chaja (chajá) is an Uruguayan dessert.

Delicious layers of sponge cake, meringue, whipped cream, and peaches.

This cake was invented by Orlando Castellano in the late 1920's at the Confitería Las Familias in Paysandú.

The unusual part is that it's named after a large, odd-looking local bird, el chajá (also known as a "crested screamer"), which has pockets of air under its skin. Apparently, those pockets of air, were the ones that inspired Mr. Castellano to add the crushed meringue to the cake.

I couldn't find much more information about this cake but I'd be happy if any of you know more about it and want to share it with us.

Actually, apart for the addition of the meringue, to me, this cake, is nothing more than a Victoria Sponge with peaches instead of strawberries or raspberries but, saying that! it's a very moist and delightful cake.

So? Do you want to make a Chaja Cake? Rules, as always, are simple:

1. You have until the 20th of July to make and publish your Chaja Cake. 
2. That same day, 20th of July, Susana will let you know on her blog, the theme for the 31st edition of the Sweet World. 
3. You'll have to leave your link in this post, in order to be featured in the monthly round up that will be published here on the blog, on the 15th of August. Yes! This time and again, as I'll be in holidays, I can't post the round up before that date.

Victoria Sponge Cake - Sweet World.

As you can read here, Victoria Sponge Cake is the theme for the 29th edition of the Sweet World! 29th!! Do you believe it? Amazing!! to say the least!!

Sponge Cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. It has a firm yet well-aerated structure.

In the United Kingdom a sponge cake is produced using the batter method, while in the US, cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes are the layered Victoria sponge cake and Madeira cake. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843, enabled the sponge to rise higher than cakes made previously.

Cakes made using the foam method are not classed as sponge cakes in the UK; these cakes are classed as foam cakes, which are quite different. These cakes are common in Europe, especially in Italian patisseries. The cake was first invented by the Italian pastry chef Giovan Battista Cabona (called Giobatta), at the court of Spain with his lord, the Genoese marquis Domenico Pallavicini, around the middle of the 16th century.

The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615).

Though it does not appear in Hannah Glasse's The Art of Cookery made Plain and Easy (1747) in the late 18th century, it is found in Lydia Maria Child's The American Frugal Housewife (1832), indicating that sponge cakes had been established in Grenada in the Caribbean by the early 19th century.

Variations on the theme of a cake lifted, partially or wholly, by trapped air in the batter exist in most places where European patisserie has spread, including the Anglo-Jewish "Plava", Italian Génoise, the Portuguese Pão-de-ló, and the possibly ancestral Italian Pan di Spagna ("Spanish bread").

Derivatives of the basic sponge cake idea include the American chiffon cake and the Latin American Tres Leches Cake.

Sweet World Round Up - Bienenstich (Bee Sting Cake) / Bolo Picada de Abelha.

Two days late and for that, my sincere apologies! here it is, finally, the round up of our 28th edition of the Sweet World.

This month, we asked you to make a Bienenstich (Bee Sting Cake). In case you've missed it, you can check the recipe I've presented in this post.

I'm very happy and proud with the the gorgeous cakes presented and so, a big Thank you to everyone that have made a Bee Sting Cake and enjoyed, not just making, but also tasting it.

Meanwhile, don't forget to check here, the theme for our 29th edition!

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Dois dias atrasado, facto pelo qual peço desde já milhões de desculpas, cá está finalmente o Round Up deste mês.

Bee Sting Cake ou Bolo Picada de Abelha, foi o tema lançado para a 28ª edição do nosso Sweet World!

Os bolos apresentados são todos lindos e assim sendo, só me resta agradecer muito a todos os que fizeram e apreciaram esta especialidade alemã.

Obrigada a todas!!

Aqui ficam então os lindos Bee Sting Cakes deste mês e, já sabem, caso queiram participar na 29ª edição do Sweet World, o tema já está apresentado aqui, no blog da Susana!

Susana - Basta Cheio.

Sandra - That Cake  Sweet.

Bienenstich (Bee Sting Cake) / Bolo Picada de Abelha.

Bienenstich - Bee Sting Cake is the theme for this month and the 28th edition of the Sweet World!

Bienenstich or Bee Sting Cake is a German dessert made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard, buttercream or cream.

There are many stories surrounding its rather unusual name.

One story is about two royal pastry chefs who stole honey from a beehive on the banks of the Rhine in 1474, to bake a special cake for their king. The Bee Sting Cake was the result - possibly thus named on account of the numerous stings they were subjected to.

According to another story, the cake may have earned its name from its honey topping. Apparently, a bee was attracted to it, and the baker who invented the cake was stung.

Another source cites a legend of German bakers from the 15th century who lobbed beehives at raiders from a neighboring village, successfully repelling them, and celebrated later by baking a version of this cake named after their efforts.

Stories and legends might differ on its origins but, they all agree on how delicious is this fabulous cake.

Want to make a Bee Sting Cake?

Hazelnut & Chocolate Dacquoise / Dacquoise de Avelãs e Chocolate.

Dacquoise is the theme for this 27th edition of the Sweet World.

Originating in the south of France, dacquoise is a meringue made with very finely chopped nuts folded into the mixture before baking.

This dessert is named after the residents of Dax, a town in southwestern France, and is also occasionally referred to as Palois in reference to the residents of Pau, a neighboring town.

The nutty meringue is piped or spread into shapes (often round discs) and baked until crisp in a low temperature oven.

The dacquoise discs are then often layered with buttercream, sweetened whipped cream or ice cream to create a complete cake.

A popular version is the classic French marjolaine - long, rectangular layers of almond or hazelnut dacquoise interspersed with chocolate or praline buttercream.

While cakes featuring dacquoise may have their own names, they can also be referred to as dacquoise. The term dacquoise can be used to describe a myriad of desserts. Technically dacqoise is the meringue-like layer employed in cake creations but, over the years it has become common to refer to not just the layer but the entire cake as “dacquoise”, giving the term an expanded meaning.

The recipe I'm presenting today is from the fantastic book "Bake Off - Crème de la Crème" by Martin Chiffers & Emma Marsden.

The Dacquoise discs are filled with a layer of chocolate crémeux and dollops of an homemade, mixed berry compote, will give it the necessary sharpness to cut through the richness of the chocolate.

It's a very rich and indulgent dessert and perfect for chocolate lovers!

Sweet World Round Up - Mirror Glaze Cake / Bolo Espelho.

26th edition of the Sweet World and we asked you to make a Mirror Glaze Cake!

In case you've missed it, you can check the recipe I've presented in this post.

This month, only 3 of us add the courage or time, to make this challenging cake but, saying that, I'm very happy and proud with the ones that made it.

Thank you so much Marta and Elsa! Your cakes are gorgeous and I'm very happy with your efforts!!

Meanwhile, don't forget to check here, the theme for our 27th edition!

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Bolo Espelho foi o tema lançado para a 26ª edição do nosso Sweet World!

Só 3 pessoas (incluindo eu), tiveram coragem, saúde, ou tempo para o fazer mas, dito isto, fico muito feliz com as participações apresentadas e só me resta agradecer muito e muito, tanto à Marta, como à Elsa, pelos lindos Bolos Espelho que apresentaram e por não me terem deixado sózinha este mês (lol).

Obrigada meninas lindas!!

Aqui ficam então os lindos Espelhos deste mês e, já sabem, caso queiram participar na 27ª edição do Sweet World, o tema já está apresentado aqui, no blog da Susana!

Marta - Intrusa na Cozinha.

Elsa - Flor de Rosmaninho.

Lia - Lemon & Vanilla.

Cherry Berry Mousse Cake / Bolo Espelho de Mousse de Chocolate, Cerejas Cristalizadas e Framboesas.

Mirror Glaze Cake is the theme for this month and for the 26th edition of the Sweet World!

What is a Mirror Glaze Cake?

I couldn't find much more information other than the fact that, a mirror glaze, is a white chocolate glaze made with gelatin that is poured over cakes - usually mousse or other soft molded desserts - to give them an ultra-shiny appearance, like the surface of a mirror.

I've made one once (you can see the recipe here) for Ana and for our Great Bake Off. Actually, Ana herself has a few delightful recipes for mirror glaze on her blog if you want to check them here, here and here.

Want to make a Mirror Glaze Cake?

Deer Hooves / Patas de Veado.

Do you know why almost all of our Portuguese sweets features egg yolks?

Many of the recipes for the nation’s favourite sweet treats originated in Portugal’s convents and monasteries.

Eggs, especially the yolks, are heavily featured in our Portuguese sweets.

Legend tells us that the nuns starched their laundry with egg whites and so, they had to come up with a use for all the excess yolks.

Egg yolks, along with plenty of sugar and, depending on the region, local produce will be incorporated into our sweets. Almonds, beans, cheese or chestnuts are just a few examples.

Don't get me wrong! I love our Portuguese sweets but... Lord!!!

Do they make you feel naughty after eating them? Trust me! They do but!!! nonetheless, they're absolutely delicious and amazing!!

The recipe I'm leaving you today is called "Patas de Veado" or Deer Hooves!

Its name has nothing to do with the deer itself but only because of it's shape and the way they are cut and decorated.

Although it might look intricate, it's not!

It's a simple "kind of" sponge roulade, filled and topped with a creamy egg yolk curd, rolled in shredded coconut and at the end, decorated with a fine line of ground cinnamon.

Though they're very simple to make, this was the first time I've ever made them, and! I had to make them twice! YES!! sometimes, the simplest things are the most challenging ones and this was the case...

I have very cherished childhood memories about these cakes so, they had to meet the standards of my memories.

Though I've never been a sweet tooth person, the only sweet treat I'd crave and eat with pleasure as a child, teenager or young adult, would be this one!

There's a tea room and Patisserie shop in the North of Portugal, Pastelaria Gomes in Vila Real, where they make "Patas de Veado" at such a high standard that, honestly! I've never liked any of the ones I've tried apart from the ones they make there!

If you ever visit Vila Real, in the North of Portugal, go to Pastelaria Gomes and try one of their Patas de Veado and also their "signature pies" which are called Covilhetes (a kind of a meat pie that is absolutely to die for).

The recipe I'm leaving you today is from Rita Nascimento book, "Uma Pastelaria em Casa".

Sweet World Round Up - Lamingtons.

24th edition of the Sweet World, our 2nd anniversary, and we asked you to make the Australian Lamingtons!

In case you've missed it, you can read all about the Lamingtons in this post.

The results were AMAZING! and, Susana and myself, we are very grateful to all the ones that joined in and celebrated this 2nd anniversary with us.

Thank you so much!!

Meanwhile, don't forget to check here, the theme for our 25th edition!

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Para celebrar o 2º aniversário do nosso Sweet World, pedimo-vos que fizessem os australianos Lamingtons (os tais desgraçados que estavam sempre a ser adiados...).

Caso não tenham visto e sintam curiosidade, podem ver a receita e ler, neste post, toda a história destes famosos quadradinhos australianos.

Muitos foram os que se juntaram a nós para celebrar estes 24 meses de Sweet World e além dos veteranos, tivémos ainda o privilégio de contar com alguns estreantes que fizeram questão de vir celebrar connosco.

Lamingtons lindos de morrer e, em nome da Susana e meu, só nos resta agradecer a todos os que se juntam a nós mês após mês. MUITO OBRIGADA!

Vamos então ver os lindos Lamingtons desta 24ª edição e, já sabem, no blogue da Susana, já está lançado o tema para a nossa 25ª edição!

Chocolate Lamington Cake for the 2nd Anniversary of the Sweet World / Bolo Lamington de Chocolate para o 2º Aniversário do nosso Sweet World.

Here we are!!

2nd Anniversary of our Sweet World and I can't believe how time just flies by without notice.

I still remember the conversations Susana and myself had, on how to set up the challenge and the monthly rules, themes, etc.

Challenges and dates have been agreed and sometimes themes have been changed to feature seasonality or festivities but, most importantly than anything else, we have always agreed and had fun deciding the challenges, researching and setting them up!

Susana has always been a great partner for this monthly challenge and I couldn't wish for anyone better and more qualified than her to do it with me!

Over the last 23 months, we "went" to different countries and we made and asked you to make, iconic desserts, cakes or sweets from that same Country.

Here's a resume of the last 23 months of the Sweet World:

1. UK and the "Queen of Puddings". 
2. America, NY, Brooklyn and the "Brooklyn Blackout Cake" 
3. UK and we had a choice of Hot Cross Buns and a Simnel Cake. 
4. Germany/Austria and the Donauwelle Cake. 
5. France and the Fraisier. 
6. Germany and the Black Forest Cake. 
7. UK and the Summer Pudding. 
8. UK and the Trifle. 
9. America, NY and the Baked Cheesecake. 
10. Sweden and the Prinsesstårta (Princess Cake). 
11. Scandinavia and the Saint Lucia Saffron Buns. 
12. Russia and the Medovik Cake. 
13. Spain and the Saint Mark Cake. 
14. UK and the Battenberg Cake. 
15. UK and the Bakewell Tart. 
16. France and the Paris Brest. 
17. Austria and the Spanische Windtorte. 
18. America and the Baked Alaska. 
19. America and the Fruit Pie. 
20. France and the Millefeuilles. 
21. Spain and Churros . 
22. Spain/France, the Basque region and a Basque Cake. 
23. Hungary and the Beigli (though I made a Fladen). 

Fladen or, the best version of a Beigli / Fladen ou, a versão melhorada e mais sofisticada do Beigli.

Beigli! Its name comes from the German word beugen ("bend" in English).

Beigli originates from Germany and in Hungary it became a custom to bake Beigli for Christmas in the 19th century during the Austro-Hungarian Monarchy. Beigli (or sometimes spelled bejgli) is a real Hungarian Christmas treat.
The beigli’s predecessor was probably the Silesian filled challach that was already known in the 16th century. Though it’s more likely that it emerged from the famous Bratislava horseshoe. The first Bratislava horseshoes filled with ground walnuts and poppy seeds were baked in 1559 and became very popular.
This pastry is ubiquitous around Christmas time and you can buy it in any shop or bakery. It is basically a rolled up crust with lots of filling. Walnut and poppy seed are traditional, but nowadays, you can find them filled with chestnut puree or even Nutella.
The two kinds of filling fit in the symbolism of Christmas perfectly because poppy seeds symbolize wealth and fertility, while walnuts protect against bewitching. Today there are many different fillings like chestnuts, marzipan, and even apple, coconut and hazelnut fillings can be found.
Beigli is the theme of the 23rd edition of the Sweet World and if there's something that really annoys me a lot, is the fact of having more than 600 cooking books and, when I need a recipe, that I'm pretty sure to have in one of them,... I can't find it!!
Anyway!! After flicking throughout a few books and not finding any recipe, I did some research on the Internet and I found Beigli recipes with yeasted dough, others with a kind of pastry dough. I found fillings of poppy seeds, walnuts and I also found fillings that called for applesauce and I couldn't decide between any of them.
As I know that Inês has a fantastic "photographic memory", I asked her if she could remember seeing a Beigli recipe in any of our books (yes! Inês is as mad as myself about cooking books and we have, pretty much, the same amount of books...).
Of course, Inês was able to remind me of a few books where I would find a Beigli recipe or something similar and!!! BINGO!!
I found two recipes that pleased me but, when I opened the "It's Always About the Food" book by the fabulous Monday Morning Cooking Club, I couldn't resist this recipe!!
It's not called Beigli! It's called Fladen and, it's made with a fabulous pastry, and it features not one, but three of the fillings that you'd find in the most traditional or more modern versions of the Beigli and I thought: Why making a rouldade filled only with one of the fillings, when I can have something much more interesting?
A Fladen filled with a poppy seed filling, a walnut filling and a fabulous apple compote filling!
It might not be the most traditional Beigli recipe but, let me tell you: It's for sure the most delicious Fladen you'll ever try!

Sweet World Round Up - Basque Cake.

22th edition of the Sweet World and we asked you to bake and try a Basque Cake!

A delicious cake, which recipe and history, you can read in this post.

The results, as you can check below, were, once again, fabulous! and, Susana and myself, we are very grateful to all the ones that, challenge after challenge, get out of their comfort zone and, push themselves in order to bake and bare with us.

Thank you so much!!

Meanwhile, don't forget to check here, the theme for our 23th edition!

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Na 22ª edição do nosso Sweet World, pedimo-vos que fizessem e experimentassem um Bolo Basco!

Uma iguaria da região que lhe dá o nome e, sobre o qual, neste post, encontram a receita e ainda podem ler algumas curiosidades e factos.

Os resultados são sempre super animadores e, em nome da Susana e meu, só nos resta agradecer a todos os que, mês após mês, saem da sua "zona de conforto", abraçam o desafio e experimentam coisas novas e que (por mais vontade que tivéssemos), nunca faríamos ou ousaríamos fazer, não fosse este desafio.

MUITO OBRIGADA!

Vamos então ver os lindos Bolos Bascos com que fomos presenteados e, não se esqueçam, no blogue da Susana, já está lançado o tema da 23ª edição do nosso SW - Mundo Doce!

Pastel Vasco / Bolo Basco - Gâteau Basque or/ou Basque Cake.

Gâteau Basque is the theme for this month and the 22th edition of the Sweet World!

Want to make a Pastel Vasco?

The rules are simple:

1. You have until the 20th of November to make and publish your Basque Cake. 
2. That same day, 20th of November, Susana will let you know on her blog, the theme for the 23th edition of the Sweet World.
3. You'll have to leave your link here, in this post, in order to be featured in the monthly round up that will be published here on the blog, on the 25th of November.

Churros.

This month's Sweet World Challenge, the chosen theme is Churros.

Although they are mostly connected to Spain, the origin of churros is unclear.

One theory suggests they were brought to Europe from China by the Portuguese. The Portuguese sailed for the Orient and, as they returned from Ming Dynasty China to Portugal, they brought along with them new culinary techniques, including altering dough for youtiao, also known as Youzagwei in southern China, for Portugal.

The new pastry soon crossed the border into Spain, where it was modified to have the dough extruded through a star shaped die rather than pulled.

Another theory is that the churro was made by Spanish shepherds, as a substitute of fresh bakery goods. Churro paste was easy to make and fry in an open fire in the mountains, where shepherds spend most of their time.

Meanwhile, in Spanish towns, an exchange occurred which transformed the snack from shepherd’s fare to a royal delicacy.

While the conquistadors took churros to South America, they brought back chocolate and plentiful sugar, turning dull dough sticks into a sweet sensation.

Once in South America, the churro continued to evolve from a plain, thin stick to a more rotund stuffed specialty, varying according to region.

While the Brazilians prefer a chocolate filling, the Cubans like their churros with Guava stuffing while the Mexicans, with dulce de leche or vanilla.

In Uruguay the churros are stuffed with cheese and in South Eastern Spain they are still eaten with salt rather than sugar, which makes them closer relatives of the original youtiao.

Mexican churros are said to be the bridge between dessert and savoury churros as salt is added to the dough before kneading, while the filling is over sweet.

After all these very interesting contradictions, flavour variations and facts, the most important thing to retain is that, churros are a very addictive and delicious delicacy.

The recipe I chose today, is this one, from the brand new Michael Rantissi & Kristy Frawley, Hummus and Cº. book "Middle Eastern food to fall in love with" and, I have to say, they were pretty amazing!

This is the second time I make churros. The first time I've made them was this recipe here and, although they were absolutely delicious, this time I wanted to try a different recipe and that's why, I chose the one I'm leaving you today.

I served my churros with a choice of this chocolate sauce and this salted caramel sauce but, you can serve them with either, both, just one, none, or other sauces to your own liking.

I just made half of the recipe but, as always, I'm regretting it now and so, I'm leaving you the full recipe.

Hope you give these churros and both sauces a try because, they are a well worthy "path of calories" to heaven :))).