Monday, March 26, 2018


When I was growing up in Portugal, one of my earliest and most fondest memories, are of the times we would go to the local bakery for a coffee and a cake.  Usually, it would be on Saturday afternoons, and it was called "Lanche", which is not lunch or dinner, but more of a snack in between the two big meals.

The adults would have a coffee and I would eagerly await my glass of chilled coca cola with a slice of lemon and tons of ice, and along with it, one of these Bolas.


Sometimes, we would have them while at the beach, the vendor would come around yelling out "Bolasssss de Berlim", and we would buy one and enjoy it right there on the beach towel, our fingers full of beach sand and our mouths covered in sugar.

There are memories that stay with you forever, and these are certainly some of those.

I had not made these before because I always felt that they would probably take up too much time, or maybe I thought they would be difficult to make.

But recently, I got a huge craving for these and decided that it was now or never, and goodness, am I glad I gave in.

Not only are they easy to make, but even the egg custard creme inside was a pinch to make as well.  If you're wondering what it is, that is good ol Creme Pasteleiro, or Creme Patisserie.

I do hope you give these a try, they are amazingly delicious and your family will love them for sure.

Bolas de Berlim

325 grams all purpose flour
25 grams butter
25 grams sugar
Pinch of salt
100 ml water
2 eggs
1 packet dry yeast

Sugar for rolling

In a stand mixer, add all the ingredients, and beat well for 8 minutes.  Check the dough, if it is too dry add a little bit of water a time until you achieve a smooth elastic dough.  If it's too wet, add a little bit of flour at a time.

Pull the dough out and then measure out 50 gram dough balls.  I have a kitchen scale that works with both grams and ounces.

You should get about 12 or so pieces of dough.

Roll each into a ball and place on a lightly greased baking sheet.  Cover with a clean towel and let rise until triple in size.

Fry at a temperature of around 300 F, until gold brown, flipping over to ensure that both sides are nice and golden.

Transfer to a paper lined dish to remove excess oil.  Quickly roll in sugar to coat and set aside.

You can fill these with either jam, vanilla cream or creme patisserie.

To fill, make a 45 degree cut just above the middle of each donut ball,making sure not to slice all the way through, and fill.  You can also cut them straight down the middle as well, again making sure not to cut all the way through.

Enjoy :)

Tuesday, February 27, 2018

Oklahoma Fried Onion Burgers

One of the very first times I had my mother in law prepare something for me to eat, it was at their home in Oklahoma, and she presented us with Onion Burgers.

I loved hamburgers, I loved onion and quite frankly, there was nothing about that combination that wouldn't have made me a very happy girl.

I loved the burgers so much that I asked her to show me how to make them.  Surprisingly, so easy but oh so delicious.

I've made them over the last 20 years, but it had been a while now since we enjoyed these, I don't think I had yet made them since moving to Texas.

As I was preparing my menu plan last week, I came across a picture of a fried onion burger and immediately jotted down the Onion burgers on the meal plan.

Then I realized that I hadn't yet shared it here on the blog, and that of course had to be remedied too.

My mother in law cooks all the onion on one side of the griddle, and the burgers on the other.  I do that sometimes too, but the past few times I've been doing it slightly different, and I'll explain that in the recipe below.

By the way, as I'm sure you've noticed, I'm back to cooking and sharing recipes, and I really do hope you're enjoying my return.  If you are, let me know down below and also let me know how long you've followed Full Bellies :)

Right, now onto the delicious Oklahoma Fried Onion Burger.

Oklahoma Fried Onion Burgers

Oklahoma Fried Onion Burgers

1 large onion, halved and thinly sliced
1 pound ground beef
Salt and pepper to season burgers

Swiss or American cheese (truly your choice of cheese, really)
Hamburger Buns
Mayo, Mustard or Ketchup

If you want a thick huge burger, then divide the ground beef into 4 patties.  I usually get 8 burgers out of mine because I don't make them as thick, and also flatten them out quite a bit.

In a griddle, place a few pats of butter.  Take the onion slices and make a mound for each burger patty, on the griddle.  So if you're having 8 burgers, divide the onion slices into eight equal parts and place them down on the griddle.

Take the burger patties and place them on each of the onion mounds, then press down so that the onions stick to the burger.

Cook until the onions turn a nice gold brown, about 8 minutes or so.  Flip them over, and cook on the other side until the patty is brown and cooked all the way through.

Place a slice of cheese on each patty and let it melt, then transfer to the hamburger buns.  Add desired condiments and toppings and serve.

We like ours just plain with either some mayo or ketchup, and a few slices of pickle, nothing more.  Truly they don't need anything else on, they are divine just like this.

Oklahoma Fried Onion Burgers

Monday, February 26, 2018


A few years ago I put up a recipe for Homemade Crunchwrap, and it's been one of the most pinned and shared recipes.

If you're a fan of Taco Bell and like Crunchwraps, you may want to give it a try.

So think about a crunchwrap but in a sheet pan, where you can just cut it up into small individual pieces.  What could be better than that?  I'm actually thinking this would be a great dish to serve at get togethers and potlucks.

The recipe comes from Tasty and I adapted it to our taste.

Sheet pan crunchwrap
Sheet Pan Crunchwrap
Servings: 14

2 pounds ground beef
1 package taco seasoning
7 Large Flour tortillas
5 Corn tostadas
Shredded Cheddar Cheese (I didn't measure, just eyeballed and added as much as I liked)
Shredded Mozzarella
Nacho Cheese
Diced tomatoes and lettuce

Preheat oven to 375.

Generously spray a sheet tray with non stick spray.

Brown the ground beef over medium heat, when done, drain excess oil and add the taco seasoning packet.  I added in a tiny amount of water just so it wasn't so dry.

Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.

Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.

Sheet pan crunchwrap

Spread the ground beef over the cheese, then scoop on some nacho cheese over the beef.  Place the corn tostadas on top and lastly, sprinkle on some diced tomatoes and lettuce.  Sprinkle more cheddar and mozzarella cheese on top, then fold over the flour tortillas so they cover the filling and touch the center tortilla.

Place another baking tray on top of the crunchwrap and then weigh it down with a cast iron skillet, or something else that is heavy.

Bake for 20 minutes, then remove the skillet and the baking tray, and bake for another 10 minutes or until the tortillas are nice and brown.

Let sit for about 5 minutes, and slice into smaller rectangles.  Enjoy :)

Monday, February 19, 2018

I grew up in Portugal, and always with my greatgrandmother in the house.  She was the matriarch, the one that oversaw the cooking and pretty much kept a close eye on everyone and everything that was going on.

While my parents had to work, it was my greatgrandma that watched us during the day, cooked our meals, waited for us at the door when we returned from school and then made dinner for everyone.

I learned a lot with her.

One of the fondest memories I have, are of these cookies sitting in a big glass jar.  There would be tons of these always available, and as we walked by the counter, my brothers and I would snatch a few to enjoy.

I will say that they are not very sweet at all, which to me is perfect as I much prefer simple cookies that I can have with a cup of coffee or tea. 

When I first made them, I was worried my husband and kids would not enjoy them, because they're not really the type of cookie they're used to, but they all love them just as much as I, and now I make sure to always have a batch on hand :)

I have my greatgrandma's recipe written down somewhere, just need to fish it out, but this recipe comes from Easy Portuguese Recipes.  It's pretty much the exact recipe that I have written down :)


3 cups flour
1/2 cup sugar
1 pinch salt
3 teaspoons baking powder
3 eggs
8 tablespoons butter, melted
1 egg for brushing on the cookie (or you can use milk if you prefer)

Preheat the oven to 375 degrees.  Beat together the flour, sugar, salt, and baking powder.

Add the eggs and the melted butter.  Pinch off small balls of dough, about an inch in size, then roll into a log and overlap the ends, making a bow.

Place on a lightly greased baking sheet. 

Brush the cookies with some beaten egg, or a little bit of milk if you prefer.

Bake for about 15 minutes or until cookies are brown.  Remove from oven and let cool.

Keep either in a glass container, or in a ziploc bag.  They will keep for quite a few weeks, but they don't usually last very long in my house.

Tuesday, January 09, 2018


I still have quite an abundance of pecans in my freezer, from our harvest last year.

One of the family's favorite ways to eat pecans, as a snack, is Candied Pecans.

Crunchy, sweet, cinnamon flavored and just the perfect little snack not only around the holidays but any time in the year.

I got the recipe over at A Dish of Daily Life, and it's been sitting in my Bookmarks for quite a long time, and I mean a long time, couple years.  Once we started harvesting our Pecans and realized how many I had, I pulled out all my pecan recipes and this one was a must try.

They are quite addictive so be forewarned.

Candied Pecans

Candied Pecans

2 cups sugar
1 teaspoon ground cinnamon
1/4 teaspoon cream of tartar
1/2 cup boiling water
3 cups pecan halves
1 teaspoon vanilla


Stir together the sugar, cinnamon, cream of tartar, and boiling water in a small saucepan.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Continue to cook at a slow boil over medium heat for about 8 minutes or so, stirring constantly.
Remove saucepan from heat, and stir in pecans.
Let cool for a few minutes, and then add vanilla, and continue to stir until pecans are evenly coated.
Pour pecans onto a sheet of parchment paper.
Separate nuts that have clumped together with a fork.
Let cool.
Store in an airtight container at room temperature for up to 2 weeks.

Thursday, December 28, 2017


I love the holidays and all the food that goes with it, but when Christmas is done, after a few days I'm a bit tired of all the leftovers in the fridge.

There's only so much heating up of ham and potatoes a person can stand before getting sick of it.  One thing I like doing with leftovers, is to make it into a casserole, add a few spices here and there and make a new dish that won't have everyone turning their noses up at.....not to mention, it's a great way to use up the leftovers and not throw anything away.

Just use whatever you have on hand.  I've done similar one for Thanksgiving leftovers too.

Christmas Casserole

Leftover baked ham
Leftover mashed potatoes
Leftover veggies (this time I had a green bean casserole)
Shredded cheese
Heavy cream 

In a baking dish, layer half of the potatoes, top with diced baked ham, and the green bean casserole.  I seasoned it to my liking with some more salt, pepper and garlic powder.

Next I sprinkled on some shredded cheese and poured about a cup of heavy cream over.

Top with the remaining potatoes, smooth out and pop in a 375 degree oven for about 30 minutes, or until heated through and bubbly.

Tuesday, November 07, 2017


 It's that time of the year.  By now, if you're going to be making Fruit Cakes for Christmas, you need to start baking them or at the very least figuring getting all your ingredients ready to go.  The sooner you make them, the better they turn out.

I actually made my first in October, and today I made another two.  I'm using a completely different recipe, one which I got from one of my favorite vloggers Helen from Wright At Home on Youtube.

This is her grandmother's recipe, and I truly believe that the best recipes are those handed down from generation to generation.  Too often I see people trying to create shortcuts or substitute this for that ingredient in an attempt to make things more glamorous, but it doesn't always turn out well.  It's been my experience that the simplest of ingredients and the simplest of recipes are often the best ones.

This was my first time using Helen's recipe, and I think it may just become my go to and favorite for the holidays.

Christmas Fruit Cake

Christmas Fruit Cake
Source: Helen Wright

200 gr flour
200 gr butter
200 gr sugar (I used half light brown sugar and half white)
4 eggs
800 gr fruit
half tbsp salt
4 tbsp spice and cinnamon
1/4 cup chopped cherries
1/2 cup chopped pecans
1/4 cup raisins
1 teaspoon vanilla extract

In a bowl, mix all the ingredients, until well incorporated.  I used my kitchenaid which made it easier to mix everything.

Line a cake pan.  The recipe didn't specify the size, but I used a round 8 inch pan for mine.  Make sure to line the bottom and sides of the pan.  Most fruit cakes require you to then wrap the pan in newspaper or brown paper and tie it, but this recipe didn't say to do that.

I was wondering if it would affect the bake, but it didn't and it baked up beautifully.

Bake in a preheated oven at 350 for one hour and a half to two hours.  The cake is ready when you insert a wooden skewer and it comes out completely dry.  Helen actually makes it a point to say that is what her grandmother used to say, so it needs to be absolutely dry which will help it keep for a long time once it's out of the oven.

Once baked, removed from oven and allow to cool completely, then poke holes with a wooden skewer and pour over either whiskey, brandy or rum. 

Christmas Fruit Cake

I use rum in my cakes, that's our preference.  There really is no measurement but if you need to measure then I would say about 2 tablespoons or so.

Christmas Fruit Cake

Allow it soak in, then double wrap the cake in saran plastic wrap, then double layer of aluminum foil.  You can keep the cakes in a tupperware cake box, or as they are, but keep them out of sunlight and in a dark spot.  I keep my cakes in the pantry.

Every week, until Christmas, unwrap them and feed them again with more drink of your choice.  These cakes will keep for a really long time.

Enjoy :)

Friday, October 27, 2017


Hey everyone, I know it's a been a while but I have a great recipe to share with you today.

As the year winds down and the holidays kick in, I find myself in the kitchen more.  Holiday baking is something I love doing and I tend to start pretty early, around the beginning of November, even though this year, I seem to have got right into it a little earlier than usual.

I've made one Christmas Fruit Cake already and will be making more this weekend.

But, when it comes to holiday baking, one of the things we most enjoy is snack foods, and I'm talking anything from chocolate peanut clusters to cookies and of course, popcorn.

Vanilla Popcorn is this year's choice, and if you've never made it before, you're going to want to try it.  I think it may even become one of your family's favorite.

Word of advice, make lots of it, because it goes fast.

Word of caution, it is not exactly healthy and it's extremely addictive, I could easily go through a whole batch on my own, so I have to control myself.

Anyway, enough talking let's make popcorn :)

Vanilla Popcorn

Vanilla Popcorn

12 cups popped popcorn (I used 1/2 cup of kernels)
1 cup sugar
1/4 cup white corn syrup
1/2 tsp salt
1 stick butter or margarine
1/2 tsp baking soda
1 tsp vanilla

In a pot add about 3 tablespoons of oil. Turn the heat on, and add 3 kernels of the popcorn to the pot. Once they pop, add the remaining kernels and cover. Shake gently over the heat as the rest of the popcorn pops, to prevent it from burning. Once the popping stops, remove from heat but keep the lid on for a few seconds more in case of any last minute kernels that may pop. Remove any unpopped kernels and pour into a big mixing bowl.

In a microwave safe bowl, add the sugar, corn syrup, salt, and butter, microwave for 30 seconds and give it a stir, then microwave for 2 minutes. Remove, stir again, and microwave for another 2 minutes. Once the time is up, carefully remove the bowl from the microwave (remember it's going to be super hot).

Add baking soda and vanilla and stir until it starts to foam. It will also thicken slightly. Pour over the popcorn and mix very well. Try to be quick because the caramel will start to harden.

Preheat the oven to 300 degrees, spread the popcorn on a cookie sheet, lined with parchment or foil. Bake for 20 to 30 minutes, making sure to stir every 10 minutes or so. Keep an eye on it though so you don't burn the sugar.

Remove from heat, let cool slightly and enjoy. It will be delicious and crunchy!!!

Friday, September 15, 2017

In the world of cakes, I am one who prefers simplicity.

Maybe it's the fact that I grew up used to simple homemade vanilla cakes, those that my grandfather would throw together at midnight, just because the 4 grandchildren said they wanted cake.  He was awesome like that.

He never really measured, he never really used a recipe, he actually didn't cook much but we all knew him for his perfect cakes.  There were no rich sweet gloopy frostings slathered on top, or complicated fillings.  They were homemade, plain, not too sweet, with a dusting of powdered sugar, and enjoyed over a cup of tea.

Those memories have stuck with me my whole life.

I'm not a huge cake fan, I've always been more into savory than sweets, and I really dislike very rich cakes especially with tons of frosting.  They make me feel quite sick, to be honest.  But once in a while I'll get a hankering for a slice of fluffy cake and I have to cave.

And here we are.....

Chocolate Orange Drizzle Cake

If you like chocolate oranges, you are in for a treat, because this cake tastes just like one of those. My son loves the chocolate oranges and he was quite excited when I handed him a slice of this cake after photographing for the blog.

The recipe comes from one of my very much loved British cookbooks that I've had for many years.

Chocolate Orange Drizzle Cake

Chocolate Orange Drizzle Cake

For the cake
1 ½ sticks of butter, softened
¾ cup sugar
3 large eggs
Grated rind of 2 oranges
1 ¾ cups self rising flour, sifted
2 tbsp milk

For the topping
Juice of 2 oranges
½ cup sugar
2 oz. semisweet chocolate

Preheat the oven to 350° F.  Grease and line a 7 in. round pan.  Cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, and beat well.  Add the grated orange rind, flour and milk and fold in with a metal spoon.

Turn into the prepared pan, smooth the top and bake for 30-40 minutes until a skewer comes out clean.  Remove from the oven and leave to cool in the pan.

When cool, score the top of the cake lightly with a sharp knife.  Put the orange juice and granulated sugar into a pan and heat gently until the sugar has dissolved.

Bring to the boil and boil for 1-2 minutes.  Pour over the cake.

When all the juice has soaked in, carefully remove the cake from the pan.  Melt the chocolate and drizzle over the top.

Chocolate Orange Drizzle Cake

You can leave it as is, or do a dusting of powdered sugar like I did.

Chocolate Orange Drizzle Cake

Monday, September 04, 2017

Crunchy, golden brown, delicious Okra.

There really is much you can say about this yummy side dish, or appetizer, whatever you wish.

Again, I had no clue what Okra was until I moved to the States, it's not a vegetable that is available in South Africa or Portugal, but boy is it one of my favorite things ever.

Okra is a pretty sticky vegetable to work with which actually makes it quite easy to coat.  You will find a lot of variations and recipes for making the fried okra.  Family recipes, favorite recipes all using either flour, or breadcrumbs or panko crumbs, some using just cornmeal, but I like to use a mixture of both flour and cornmeal.

Fried Okra

2 lbs Okra, cut into 1/2 inch pieces
Garlic powder
1/2 tsp ground black pepper
3 tbsp all purpose flour
1/2 cup cornmeal
Vegetable oil to fry

Drizzle some buttermilk over the okra, just enough to coat it well. Sprinkle on the flour and mix well to ensure that it's all coated. Sprinkle on the cornmeal and once again give it a good stir until all the okra is coated and doesn't stick together.

Fry until golden brown, remove onto paper towels to absorb excess oil. Serve.

I used to loathe tomatoes, like really loathe them.  Growing up, the worst thing you could do was give me tomato in any way, shape or form, it would actually make me gag.  I never quite understood why, but as I grew older I started liking them and now I absolutely love tomatoes.

When I moved to the States 19 years ago, it was the first time I had ever heard of green tomatoes, and especially fried green tomatoes.  Everyone raved about them, especially in the South but I wasn't quite sure that it was something I would enjoy, I mean I had started liking tomatoes but the thought of them fried wasn't exactly appealing to me.

Fast forward to about a year ago when I finally tried them and fell in love, they're now one of my favorite appetizers to get when we eat out.

A few weeks ago, the hubby and I went to the Farmer's Market and I bought beautiful green tomatoes and knew exactly what I would be making with them.

Fried Green Tomatoes
Source:  Divas can Cook

2 medium-sized green tomatoes
1 teaspoon salt
½ teaspoon sugar
¼ teaspoon black pepper
¼ teaspoon dried basil
1 cup all-purpose flour (I added some garlic powder to mine)
1 cup buttermilk
1 egg
1 cup seasoned bread crumbs
1¼ cup yellow cornmeal

Slice tomatoes into ¼- 1/2 inch slices.  Place tomatoes on several layers of paper towels.
Mix together salt, sugar, black pepper and basil in a small bowl.


Sprinkle tomatoes generously with spice mixture ( may not need all of it) and let sit for about 10-15 minutes to allow the extra tomato juices to drain out.

Meanwhile, prepare your dipping station! In one bowl, add the flour.  In another bowl mix together the buttermilk and egg.  In the last bowl, mix together the bread crumbs and yellow cornmeal.

Start by dipping the tomatoes slices into the flour on both sides and shaking off the excess flour. (be sure to get the sides as well)
Lay the slices into the egg mixture until both sides are coated with the mixture and flour no longer shows.

Place the tomato slices into the breadcrumb mixture and press to coat both sides evenly.  Let tomatoes sit for about 5 minutes to allow the coating to set.

Heat oil in a skillet until hot. (Do a test with a bread crumb first to make sure the oil is at the right temperature. The breadcrumb should begin to fry evenly immediately when placed in the oil.)
Place tomatoes into the skillet, without crowding the pan.  Fry each side for about 4-5 minutes until golden brown.

Place on a cooling rack with paper towels below to absorb the excess oil that drips off.  Serve hot.